Disney Recipes: Easy Apple Crisp – Disneyland Resort’s Napa Rose

When I think of fall I think of a portion of my childhood spent on the North slope of Mount Hood in Oregon. It was an area blanketed with orchards, many of them apple. One of my favorite memories was riding out into the orchards and picking apples, drinking cider, and just enjoying a lovely fall day on the North slope of the mountain.

In Southern California, we don’t have a mountain quite like Mount Hood. Instead we have a Matterhorn Mountain, a Space Mountain, a Splash Mountain, a Thunder Mountain, and a Grizzly Peak. To the west of Grizzly Peak is the Napa Rose restaurant in the Grand California Hotel & Spa. While you can’t pick apples there, you can get a recipe that utilizes apples and recreate that fun fall feeling. Today I’m going to share with you their Easy Apple Crisp recipe as shared on the Disney Parks Blog.

Disney Recipes: Easy Apple Crisp – Disneyland Resort’s Napa Rose

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Notes

If you don’t want to make Manchego cheese ice cream, simple vanilla ice cream can be substituted.

Ingredients

Apple Filling

• 1 1/2 pounds crisp apples, such as Fuji or Braeburn
• 3 tablespoons unsalted butter
• 3/4 cup sugar
• 1/4 cup fresh lemon juice
• 2 tablespoons Calvados (apple brandy)
• 2 teaspoons cornstarch

Crumble Topping

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup oats
• 1/4 cup chopped pecans
• 1/4 cup shredded coconut
• 3 tablespoons unsalted butter

Manchego Cheese Ice Cream

• 8 egg yolks
• 3/4 cup sugar
• 2 cups heavy cream
• 3 cups half-and-half
• 1 vanilla bean, split lengthwise
• 1/2 pound Manchego cheese, cut into 1 inch cubes

Instructions

For apple filling:

1. Peel apples and cut into 1/4-inch dice. Set aside.
2. Melt butter in a large sauté pan over medium heat; add sugar, and stir about 2 minutes or until sugar melts.
3. Add diced apples, and cook about 3 minutes or until apples just begin to soften. Combine lemon juice, Calvados, and cornstarch in a small bowl; stir until cornstarch is dissolved.
4. Add lemon juice mixture to the pan, and cook about 4 minutes, stirring, until juices thicken. Serve warm.

For crumble topping:

1. Preheat oven to 350˚F.
2. Combine flour, sugar, brown sugar, oats, pecans, and coconut in a large bowl; stir until well combined. In a microwave-safe bowl, melt butter. Slowly add melted butter to the bowl, stirring to incorporate.
3. Pour mixture onto an un-greased cookie sheet, breaking up large clumps with your fingers. Bake 10 to 14 minutes, or until golden brown. Set aside to cool slightly; break up any remaining big pieces to achieve a crumbly consistency.

For Manchego cheese ice cream:

1. Whisk together egg yolks and sugar in a large bowl until pale and fluffy; set aside.
2. Combine cream, half-and-half, and vanilla bean in a medium saucepan over medium-high heat; bring to a simmer. Slowly ladle 1 cup hot cream mixture into egg yolks, whisking constantly. Pour egg-cream mixture back into the saucepan, and cook about 4 minutes, stirring constantly, until mixture coats the back of a wooden spoon. Pour mixture into a large bowl.
3. Add cheese cubes and stir. Cool to room temperature, stirring occasionally. Once cooled, pour custard through a fine-mesh sieve into a large bowl. Discard cheese and vanilla bean. Refrigerate custard until cold, then freeze in an ice-cream maker according to manufacturer’s instructions.

To serve:

1. Spoon apple filling into serving dish and sprinkle with crumble topping.
2. Serve with a scoop of Manchego cheese ice cream on the side.

Once you have tried out this recipe, let us know how it turned out! Did you love it?