Pecan Apple Crisp With Sour Cream Sauce Recipes

Steps:

• Preheat oven to 350.
• To make the filling--In a 9-inch pie pan that's 2 inches deep (or a similar baking pan), toss the apples with the sugar to taste, cinnamon, and flour.
• To make the topping--In a medium bowl, mix together all the topping ingredients with your fingers or a pastry cutter until small pebbly pieces of butter are distributed throughout the mixture.
• Sprinkle the entire mixture over the apples.
• Bake until the topping is golden and the fruit is bubbling and tender, about 1 hour and 15 minute.
• for a large crisp and 1 hour for individual crisps.
• Cool slightly before serving.
• You can make individual crisps by dividing the filling and topping among six ramekins or individual gratin dishes.
• Serve with heavy cream or a scoop of vanilla ice cream.
• Serves six.

Steps:

• Heat oven to 375°F.
• Combine graham crumbs, granulated sugar and butter. Press half the crumb mixture onto bottom of 9-inch square baking dish.
• Bring apples, raisins, brown sugar, cider, nuts, cornstarch and allspice to boil in large saucepan on medium-high heat; simmer on medium-low heat 10 to 15 min. or until thickened, stirring occasionally. Spoon over crust; top with remaining crumb mixture.
• Bake 15 to 20 min. or until top is lightly browned and fruit mixture is hot and bubbly. Cool slightly.
• Mix sour cream, powdered sugar and milk until blended. Serve over dessert.

Steps:

• Preheat oven to 350 degrees F.
• For the Filling:
• Butter a 9 by 13-inch casserole dish. In a large bowl mix all the filling ingredients together and toss to coat all the apples. Pour in the prepared baking dish.
• For topping:
• In a food processor combine the flour, brown sugar, cinnamon and salt in large bowl. Pulse to blend. Pulse in the butter until mixture forms pea size lumps. Add the pecans and pulse 1 or 2 more times. Sprinkle over filling. Bake crisp for 45 to 50 minutes. Cool 10 minutes before serving.
• For Bourbon cream:
• a medium sized bowl, beat the cream until it begins to thicken. While beating, add the sugar and bourbon and beat until soft peaks form. Dollop over servings of apple crisp.

Steps:

• In a large bowl, combine sugar and cornstarch; stir in the apples and cranberries. Transfer to a greased 2-qt. baking dish. In another bowl, combine the oats, brown sugar, pecans and flour; cut in butter until mixture is crumbly. Sprinkle over apple mixture. Bake, uncovered, at 375° for 40-45 minutes or until golden brown. Serve warm.

Steps:

• Heat oven to 350°F.
• Combine 1 cup cereal, 1/2 cup nuts, brown sugar and cinnamon in large bowl. Mix 1/3 cup flour and remaining cereal in medium bowl; cut in 1/4 cup butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in 3/4 cup of the nut mixture for streusel topping.
• Mix 1-3/4 cups flour, baking powder, baking soda and salt in medium bowl. Beat remaining butter and granulated sugar in large bowl with mixer until light and fluffy. Blend in vanilla. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture alternately with sour cream.
• Toss apples with lemon juice. Microwave caramels and half-and-half in small microwaveable bowl on HIGH 1 to 2 min. or until caramels are completely melted and mixture is well blended, stirring after each minute.
• Pour half the cake batter into 9-inch springform pan sprayed with cooking spray; top with remaining nut mixture and apples. Drizzle with 1/4 cup caramel sauce; cover with remaining cake batter. Sprinkle with streusel topping.
• Bake 10 min.; sprinkle with remaining nuts. Bake 45 min. or until toothpick inserted in center comes out clean. Drizzle with remaining caramel sauce. Cool 1 hour. Run knife around rim of pan to loosen cake; cool before removing rim.

Steps:

• Preheat oven to 375 degrees F.
• In a large mixing bowl, toss the apples and raisins with 3 tablesppons of brown sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg and salt. Spoon into a buttered 9-inch pie plate.
• In another mixing bowl, combine the remaining brown sugar and spices, and the flour; give a couple good stirs with a wooden spoon.
• Cut in the butter with two knives until mixture resembles coarse crumbs; stir in cereal. Sprinkle over the apple mixture.
• Bake for 30 minutes or until topping starts to brown and apples are tender.
• Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
• Cook's Tip: For a special treat, sprinkle some shredded cheddar cheese on top of the crumble topping the last 10 minutes of baking. Yummm!

Steps:

• Roll out dough to a 12-inch round on a lightly floured work surface. Transfer to a 9-inch pie plate. Trim edges, leaving a 1/2-inch overhang. Fold edges of dough under itself until flush with edge of dish. Crimp edges with fingers, the tines of a fork, or a spoon. Refrigerate until firm, about 30 minutes. Meanwhile, make crumb topping.
• Crumb Topping: Combine flour, pecans, brown sugar, and salt in a medium bowl. Massage butter into flour mixture with your fingers until mixture clumps together and no dry flour remains. Press into bottom of bowl and refrigerate until firm, about 20 minutes.
• Filling: In a large bowl, toss apples and pecans with flour, sugar, cinnamon, and salt until evenly coated. Stir together lemon juice and vanilla, drizzle over apple mixture, and toss to evenly coat.
• Preheat oven to 375 degrees with racks in middle and lower third positions. Place a parchment-lined rimmed baking sheet on lower rack. Pour apple mixture into crust. Break up topping into large pieces and sprinkle evenly over filling. Bake on center rack until bubbly and crust is golden brown, 1 1/4 to 1 1/2 hours. (If crust and crumb topping brown too quickly, tent with foil.) Let cool completely on a wire rack before slicing and serving.

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, combine peaches and preserves. Transfer to crust. In a small bowl, whisk sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches., Bake for 30 minutes. Meanwhile, in a small bowl, combine flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie. , Bake until a knife inserted in the center comes out clean and topping is golden brown, 15-20 minutes. Cover edge with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool completely on a wire rack for 3 hours before serving. Store in the refrigerator.