This dessert is a great accompaniment to any fall meal. It’s easy to assemble in advanced and just pop in the oven when you are ready for dessert. This is why I chose to make it for the photo shoot and article in Santa Barbara Magazine (October/November). You can imagine it was a pretty busy day between cooking, photos and entertaining guests. I use Pink Lady apples because they hold up well through the cooking process and they have great brightness and acidity, which I love.
Pink Lady Crisp
2/3 cup sugar
4 tablespoons water
4 tablespoons unsalted butter
3 pounds pink lady apples (peeled, cored and cut into slices)
2/3 cup granola (see web site for recipe)
Put the sugar and water in large skillet and bring to a boil over high heat, stirring just until the sugar is moistened. Continue boiling without stirring, until the mixture turns into caramel, which will take about 5 minutes, shaking the pan near the end so that the sugar caramelizes without burning around the edges. Add the butter, and when it has melted add the apples. Stir well, cover, and cook over medium heat for about 10 minutes or just until tender. Add the granola and cook, uncovered, until all the moisture evaporates and the apple mixture begins to brown again. Place in a oven proof serving dish. Heat oven on 400 degrees.
2 teaspoons sugar
1 tablespoon of unsalted melted butter
1 large brioche bun grated
1 cup Crème fraîche
Using a box grater, grate brioche bun and mix in a bowl with sugar and melted butter. Cover the top of the apple mixture with the crumbs and bake about 15 minutes or until the apple mixture is browned and warmed through.
Serve with a dollop of crème fraiche.
~Inspired from Jacques Pepin’s “Caramelized apple-granola timbales”.