Fuji Apple Crisp with Vanilla Ice Cream
If I could eat something for the rest of my life, this would be it. Remember to serve this hot with a generous helping of vanilla ice cream. There's something about that contrast of hot and cold.
If I could eat something for the rest of my life, this would be it. Remember to serve this hot with a generous helping of vanilla ice cream. There's something about that contrast of hot and cold.
- Carbohydrate 122.54875 g
- Cholesterol 69.5316666666667 mg
- Fat 23.28805 g
- Fiber 5.65850009481112 g
- Protein 8.1732 g
- Saturated Fat 14.274775 g
- Serving Size 1 1 Serving (324g)
- Sodium 164.05 mg
- Sugar 116.890249905189 g
- Trans Fat 1.884465 g
- Calories 714 calories
Step-by-step
- Place apple slices in a greased pie pan and sprinkle lightly with lemon juice (this keeps the slices from turning brown).
- Add a little water into the pan to help the apples steam.
- In a separate bowl, mix together flour, sugar, and cinnamon. Incorporate butter slices until you get the consistency of lumpy sand.
- Scatter mixture over apples.
- Bake at 325F for 30 minutes until apples are tender and top is crisp and brown.
- Serve in individual bowls with a scoop of vanilla ice cream.
Baking this dessert at too high a temperature burns the flour and sugar topping before the fruit softens completely. Maintaining a moderate 325°F oven allows the sliced apples to steam in their added water while the butter and flour mixture browns properly over thirty minutes. Peeling the fruit matters because tough skins prevent uniform softening.
Vanilla ice cream provides the necessary thermal contrast against the warm fruit, but pairing requires careful consideration of dairy fat content. Rich, high-butterfat ice creams melt too quickly into a soupy mess, whereas standard formulations hold their shape longer against hot pie crusts. Temperature disparity remains the primary objective here.
Flour substitutions alter structural integrity significantly when adapting the topping. Gluten-free flour blends absorb moisture differently than standard wheat flour, often requiring less butter to achieve that essential lumpy sand consistency without becoming greasy. Testing small batches prevents dense, heavy crusts.
Leftovers require refrigeration within two hours to prevent microbial growth in the cooked fruit filling. Reheating individual portions in a 350°F oven for ten minutes restores the crisp top texture far better than a microwave, which turns the flour mixture rubbery.
