ROSEMARY APPLE CRISP

Originally written for Tramontina USA 

Rosemary and cardamom add an herbaceous undercurrent to this classic crisp. We like to go easy on the sugar so the apples can really shine and you feel less guilty piling on the ice cream.

Serves: 9-12   |   Prep Time: 20 min   |   Cook Time: 1 hr

INGREDIENTS

FILLING:

• 6-8 medium apples, cored and cut into ½-inch slices 
• ¼ cup sugar
• 1 Tablespoon lemon juice
• 1 Tablespoon orange juice 
• Zest from 1 lemon 
• Zest from 1 orange 
• 1½ teaspoons rosemary, finely chopped  
• 1 teaspoon vanilla
• ¼ teaspoon ground cardamom 
• ½ teaspoon ground cinnamon

TOPPING: 

• ¾ cup all-purpose flour
• 2 cups old-fashioned oats
• ½ cup brown sugar
• ½ teaspoon salt 
• ½ cup roasted almonds, coarsely chopped 
• 1 cup unsalted butter, chilled and cut into 1-inch cubes
• 2 pints vanilla ice cream

INSTRUCTIONS

1. Preheat oven to 350°F. Generously butter the inside of a dutch oven. 
2. Combine apples and sugar in a large bowl and set aside for 10 minutes to allow apples to release juices. 
3. While you’re waiting, combine the flour, oats, brown sugar, salt, and almonds in a medium bowl.
4. Add orange and lemon juices and zest, rosemary, vanilla, cardamom, and cinnamon to apple mixture. 
5. Add butter to topping mixture. Using your hands, a fork, or a pastry blender, combine butter into dry ingredients until mixture is crumbly and the butter is in pea-sized pieces. 
6. Scoop apple filling mixture into prepared dutch oven and evenly sprinkle topping over the apples. 
7. Bake for 45-60 minutes uncovered or until topping is crispy and golden brown. 
8. Serve each portion with a scoop of vanilla ice cream!