Geek Eats Disney Recipe: Apple Crisp from Disney’s Grand Californian Hotel & Spa at the Disneyland Resort

Fall has come and with it has come the cooler air and the treats that fit with the season. For many, fall is the time for apple cider and apple crisp! Today we pull a recipe that was served at Disney’s Grand Californian Hotel & Spa. This is a seasonal treat that can be made even more special by going out and picking fresh apples for this recipe! Try this one out and then let us know what you think of it by leaving a comment below.

Geek Eats Disney Recipe: Apple Crisp from Disney’s Grand Californian Hotel & Spa at the Disneyland Resort

Servings: 6

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.