Apple-Walnut Crisps with Tequila

Apple-Walnut Crisps with Tequila
Viviane Bauquet Farre

Ingredients

  • medium-sized Gala, Fuji, Braeburn, or other firm-fleshed apples, peeled, cored, and cut into 1/2-inch slices
  • 2 Tablespoons  lemon juice
  • 3/4 Teaspoons  cinnamon
  •   Zest of 1 orange, grated finely (1 1/2 teaspoons)
  • 3/4 Cups  turbinado sugar
  • 1 Cup  unbleached all-purpose flour
  •  Pinch of  sea salt
  • 8 Tablespoons  cold unsalted butter, cut into 1-inch chunks, plus more for the ramekins
  • 1/2 Cup  walnut pieces
  •   Vanilla ice cream, for serving
  • 6 Tablespoons  reposado or añejo tequila

There are few things as comforting as the smell of baking apples… except perhaps digging your spoon into a warm apple dessert.

Here's a crisp that will fill your kitchen with those irresistible baked apple aromas for sure. But once you've taken the first bite, your taste buds will be smitten not just by the delicious warm apple flavors, but by the zestful orange and the zingy tequila, too.

An apple dessert that satisfies both the child in you and your adult self.

Directions

Preheat the oven to 350 degrees.

Place the apple slices in a large bowl and toss well with the lemon juice, ¼ teaspoon of the cinnamon, orange zest, and ¼ cup of the sugar. Set aside.

In the bowl of a food processor, combine the flour, remaining cinnamon, remaining sugar, and salt. Process at high speed until well blended, for 15 seconds. Add the chunks of butter and process until crumbly. Add the walnuts and pulse a few more times until large, moist crumbs form. Do not overprocess or the crumbs will form a dough.

Butter six 1-cup ramekins. Place the apple slices into the prepared molds. Sprinkle with the crisp topping. Bake until the topping is golden-brown and apples are bubbly, for 50-55 minutes.

Remove from the oven and let cool until warm. Place each ramekin on a dessert plate. Top with a small scoop of vanilla ice cream. Drizzle each with 1 tablespoon tequila and serve immediately.

Notes

Note: The crisps can be baked up to 12 hours ahead. To reheat, preheat the oven to 350 degrees and bake until warm, for 6-8 minutes, and serve as above. The crisps are best consumed the day they're made. To make a large crisp, bake in a medium-sized baking dish instead of individual ramekins. Follow the same directions. (Might require an extra 5 minutes of baking time.)

Nutrition

Calories per serving:

519 calories

Dietary restrictions:

High Fiber, Low Sodium Vegetarian, Egg Free, Peanut Free, Soy Free, Fish Free, Shellfish Free

Daily value:

26%

Servings:

6
  • Fat 105g 162%
  • Carbs 487g 162%
  • Saturated 59g 297%
  • Fiber 38g 151%
  • Trans 4g
  • Sugars 332g
  • Protein 19g 39%
  • Cholesterol 244mg 81%
  • Sodium 186mg 8%
  • Calcium 209mg 21%
  • Magnesium 135mg 34%
  • Potassium 1,990mg 57%
  • Iron 9mg 47%
  • Zinc 2mg 14%
  • Phosphorus 419mg 60%
  • Vitamin A 3,448IU 69%
  • Vitamin C 14mg 24%
  • Thiamin (B1) 1mg 83%
  • Riboflavin (B2) 1mg 64%
  • Niacin (B3) 9mg 44%
  • Vitamin B6 1mg 42%
  • Folic Acid (B9) 299µg 75%
  • Vitamin B12 0µg 3%
  • Vitamin D 2µg 0%
  • Vitamin E 6mg 29%
  • Vitamin K 25µg 31%
  • Fatty acids, total monounsaturated 25g
  • Fatty acids, total polyunsaturated 11g
See detailed nutritional info Have a question about nutritional data? Let us know.

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