Best 9 Apples Prune And Brandy Crisp Recipes

EASY APPLE CRISP

Steps:

• Preheat oven to 375°. Place apples in a large bowl. Combine sugar and 1/2 teaspoon cinnamon; sprinkle over apples and toss to coat. Transfer to a greased 13x9-in. baking dish. Combine flour, brown sugar, oats, baking powder, nutmeg and remaining cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. Bake until apples are tender, 50-60 minutes. Serve warm with vanilla ice cream, if desired.

APPLE CRISP WITH OAT TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toss apples with white sugar and 1/2 teaspoon cinnamon in a medium bowl to coat; pour into a 9-inch square baking dish.
• Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a separate bowl. Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs; spread over the apples to the edges of the baking dish. Pat the topping gently until even.
• Bake in preheated oven until golden brown and sides are bubbling, about 40 minutes.

BEST APPLE CRISP

Steps:

• Heat oven to 375°F. Grease bottom and sides of 8-inch square pan with shortening.
• Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
• Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

APPLE-PRUNE CRISP WITH HAZELNUT TOPPING

Steps:

• For filling:
• Preheat oven to 375°F. Butter 8-inch glass baking dish. Mix both sugars, flour, and cinnamon in large bowl. Mix in apples, then prunes. Let mixture stand 5 minutes. Transfer filling to prepared dish. Bake until beginning to bubble at edges, about 20 minutes.
• Meanwhile, prepare topping:
• Mix first 4 ingredients in medium bowl. Add butter; using fingertips, rub in until moist clumps form. Rub in hazelnuts.
• Scatter topping over filling. Continue baking until topping is golden and juices are bubbling thickly, about 20 minutes. Cool slightly. Serve warm with ice cream.

PRUNE AND APPLE CROUSTADE

Steps:

• Soak the prunes in Armagnac overnight (or perhaps use preserved prunes in Armagnac from a gourmet shop, which have even more flavor because they'll have macerated longer). Drain, pit and roughly chop, reserving the liquid.
• Melt 3 tablespoons of the butter in a saute pan and add the apples until soft, about 5 minutes. Sprinkle over 2 to 3 tablespoons of the sugar and continue cooking to caramelize, about 10 minutes more. Pour on about a tablespoon of the reserved Armagnac, flambe, and boil until the flames die out and the liquid has disappeared. Remove from the heat and taste. Depending on your apples, the mixture may need more acidity. If it does, add a squirt of lemon to taste. Stir through the chopped prunes.
• Heat the oven to 375 degrees F/190 degrees C. Set the ring part of an 8-inch/20 cm springform pan on a baking sheet.
• Prepare the pastry: Melt the remaining butter in a small saucepan or microwave. Working with one phyllo sheet at a time, prepare as follows: lay one sheet of phyllo on a clean surface and cut into three strips crosswise (not lengthwise). Brush one of the three strips with melted butter, sprinkle with a little sugar and a few drops of Armagnac. Lay another strip on top and repeat. Lay the final strip on top and brush with butter. Your single sheet of phyllo is now a three-layer-thick strip. Lay it in the center of the ring mold so that it runs from the middle out, and up and over the edge of the ring, like the spoke of a wheel. Continue with the remaining strips, laying them in around the ring slightly overlapping so that there are no openings.
• Spoon the prune and apple filling into the bottom of the mold. Fold the pastry strips up in over top, twisting somewhat as you go so that the top is a rustic landscape of papery peaks and valleys totally covering the top of the tart. Brush quite generously with butter and scatter over a scant handful of sugar. (You may have some butter and sugar left over once you're done. If you do, use them for something else. The same goes for the Armagnac, of which you will have a lot left: use it in fruit salad or let a piece of pound cake drink it up...or serve it in tiny glasses with dessert.)
• Remove the springform ring, leaving the formed croustade on the baking sheet. Bake until the pastry is fully cooked and golden, about 40 minutes. Remove from the oven, slide onto rack and cool. Serve with ice cream on the side or all on its own.

APPLE CRISP COCKTAIL

Steps:

• In a champagne flute, combine the brandy and cider and stir. Top with Champagne. Garnish with a couple of slices of apple.

APPLES, PRUNE, AND BRANDY CRISP

Steps:

• Preheat oven to 425°F.
• Bring brandy to a boil in a small saucepan and remove from heat. Stir in prunes and let stand while making topping.
• Pulse together flour, 6 tablespoons brown sugar, butter, salt, and cinnamon in a food processor until mixture resembles coarse meal. Add oats and pulse once or twice to just combine.
• Peel, quarter, and core apples and cut into 1/2-inch wedges. Transfer apples to a 1 1/2-quart shallow baking dish and toss with prune mixture and remaining 2 tablespoons brown sugar.
• Sprinkle topping evenly over apple filling and bake in middle of oven until topping is golden brown and filling is bubbling, about 30 minutes.

APPLE-BRANDY BETTY

Steps:

• Preheat oven to 375 degrees. In a medium bowl, toss bread with butter until coated. In a large bowl, toss together apples, brown sugar, maple syrup, nutmeg, prunes, brandy, juice, and half the bread until combined. Transfer mixture to an 8-inch square baking dish and top with remaining bread.
• Cover with foil and bake until mixture is bubbling and apples are tender, about 40 minutes. Uncover and bake until top is browned, 10 to 15 minutes. Let cool 15 minutes. Serve with ice cream or whipped cream.

GRANDMA'S OLD-FASHIONED APPLE CRISP

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13-inch baking dish.
• Combine apples, sugar, cinnamon, and nutmeg for filling in a bowl; transfer to the prepared baking dish.
• Combine brown sugar, flour, oats, butter, and cinnamon for topping in a large bowl. Sprinkle on top of filling.
• Bake in the preheated oven until golden and bubbly, about 1 hour.