Food recipes
Apple-Cranberry Crisp With Warm Toffee Sauce
Apple-Cranberry Crisp With Warm Toffee Sauce Ingredients: water, bottled, generic sugars, granulated butter, without salt cream, whipped, cream topping, pressurized vanilla extract apples, raw, with skin cranberries,...
Apple-Cranberry Crisp With Warm Toffee Sauce
Ingredients:
water, bottled, generic
sugars, granulated
butter, without salt
cream, whipped, cream topping, pressurized
vanilla extract
apples, raw, with skin
cranberries, dried, sweetened
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
oats
butter, without salt
Directions:
For toffee sauce: Measure water into a heavy-bottomed medium saucepan.
Add sugar and butter; do not stir!
Measure out whipping cream, set near the stove along with vanilla.
Place saucepan over medium-high heat and bring to a boil without stirring.
Let bubble briskly for 5 to 7 minutes or until the sugar begins to change colour.
Swirl pan gently on the unit until the colour becomes deeply golden.
Avert your face (as hot steam rapidly rises) and near the side of the pan, pour in whipping cream.
Stir with a wooden spoon until smooth.
Remove pan from heat; stir in vanilla.
Cool until lukewarm before pouring into a container; sauce thickens as it cools.
(Once cooled, sauce can be covered and refrigerated for up to a week.)
Warm sauce in a small saucepan or briefly in the microwave before serving.
For crisp, evenly spread fruit in a 9 x 13-inch (3-L) baking dish or pan.
Stir brown sugar with flour and cinnamon; mix in oats.
Pour in butter; stir until crumbs form and topping is evenly moistened.
Spread over fruit and bake in preheated 350 degrees F (180 degrees C) oven 40 minutes, or until fruit is soft when tested with a skewer.
Crisp is delicious warm or at room temperature.
To serve, pour about 1 tbsp (15 mL) of toffee syrup onto each serving plate, cover with a portion of the crisp and drizzle a bit more sauce over top.
Ingredients:
water, bottled, generic
sugars, granulated
butter, without salt
cream, whipped, cream topping, pressurized
vanilla extract
apples, raw, with skin
cranberries, dried, sweetened
sugars, brown
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
oats
butter, without salt
Directions:
For toffee sauce: Measure water into a heavy-bottomed medium saucepan.
Add sugar and butter; do not stir!
Measure out whipping cream, set near the stove along with vanilla.
Place saucepan over medium-high heat and bring to a boil without stirring.
Let bubble briskly for 5 to 7 minutes or until the sugar begins to change colour.
Swirl pan gently on the unit until the colour becomes deeply golden.
Avert your face (as hot steam rapidly rises) and near the side of the pan, pour in whipping cream.
Stir with a wooden spoon until smooth.
Remove pan from heat; stir in vanilla.
Cool until lukewarm before pouring into a container; sauce thickens as it cools.
(Once cooled, sauce can be covered and refrigerated for up to a week.)
Warm sauce in a small saucepan or briefly in the microwave before serving.
For crisp, evenly spread fruit in a 9 x 13-inch (3-L) baking dish or pan.
Stir brown sugar with flour and cinnamon; mix in oats.
Pour in butter; stir until crumbs form and topping is evenly moistened.
Spread over fruit and bake in preheated 350 degrees F (180 degrees C) oven 40 minutes, or until fruit is soft when tested with a skewer.
Crisp is delicious warm or at room temperature.
To serve, pour about 1 tbsp (15 mL) of toffee syrup onto each serving plate, cover with a portion of the crisp and drizzle a bit more sauce over top.