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“From - A Year of the Best - Best of Bridge. Sent in by Shawna Pierce”
READY IN:
1hr 30mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

  • 12 cup sugar, 125 ml
  • 14 cup flour, 60 ml
  • 1 tablespoon cinnamon, 15 ml
  • 12 teaspoon salt, 2 ml
  • 1 cup light cream, 250 ml
  • 1 tablespoon lemon juice, fresh squeezed, 15 ml
  • 8 apples, Granny Smith, peeled, cored, and sliced into wedges
  • 1 12 cups flour, 375 ml
  • 1 cup brown sugar, packed, 250 ml
  • 2 teaspoons cinnamon, 10 ml
  • 14 teaspoon salt, 1 ml
  • 34 cup butter, cold, 175 ml
  • 1 cup brown sugar, packed, 250 ml
  • 12 cup butter, 125 ml
  • 12 cup light cream, 125 ml

Directions

  1. Preheat oven to 350 F (180 C). Butter a 9x13 in (23x33cm) baking dish.
  2. Prepare the filling: In a large bowl mix together the 1/2 Cup sugar, 1/4 Cup flour, tablespoon of cinnamon, and half teaspoon of salt. Gradually add the 1 Cup light cream and the lemon juice, stirring until combined. Toss the apples with this mixture, and then spoon into the prepared pan.
  3. Prepare the topping: Mix together the 1 1/2 Cup flour, 1 Cup brown sugar, 2 teaspoons cinnamon, and 1/4 tsp salt. Cut in the butter with a pastry cutter until the mixture is crumbly. Sprinkle over the apples and pat down lightly.
  4. Bake 45 minutes.
  5. Prepare the toffee sauce: Combine the remaining 1 Cup brown sugar, 1/2 Cup butter and 1/2 Cup light cream in a sauce pan. Stir over low heat until the sugar is completely dissolved. Simmer until the sauce thickens.
  6. Serve the crisp warm with sauce poured over all.

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