Apple Crisp with Cinnamon Ice Cream
While eating this apple crisp with cinnamon ice cream over the weekend, I had one of those “duh” moments where I asked myself, “Why have I never made this before?”
I don’t think I’ve mentioned it here before, but I have certain food rules. Or maybe they’re more like guidelines? For example, chili is a winter food. I only eat chili in the winter. And ice cream is a summer food. Eating ice cream when it’s 40 degrees and rainy outside (like it was over the weekend) makes no sense! Unless it’s cinnamon ice cream melting slowly over a big warm helping of apple crisp. Then it makes all the sense in the world.
Cinnamon ice cream, where have you been my whole life?
This apple crisp recipe is good enough on it’s own, but you should know that it’s destiny is to play supporting actress to the cinnamon ice cream. The smooth, extra creamy, heavenly cinnamon ice cream. I’ve never had cinnamon ice cream before, but it tastes a lot like vanilla ice cream that has melted over a something warm and cinnamon-y. It’s my new favorite flavor of ice cream, and I can’t wait to find more excuses to eat it.
You should try it too, even if it’s only 40 degrees outside.
Serves 6 – 8
8-10 medium apples (I used Granny Smith)
1 cup of all-purpose flour
1 cup of brown sugar
1 cup of oats
1 stick (½ cup) of butter, softened
Peel, core, and slice the apples. Spread apple slices across the bottom of a 13×9 inch pan.
Preheat oven to 375°F.
Stir together flour, brown sugar, and oats in a medium bowl. Using a pastry cutter, fork, or your hands, cut the softened butter into the mixture until well combined. Sprinkle evenly over apples.
Bake at 375°F for 30-45 minutes, until apples are tender and topping is browned. For best results, serve warm, topped with cinnamon ice cream.
Cinnamon Ice Cream
Adapted from All Recipes
1 cup white sugar
1 ½ cups half-and-half cream
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
Beat two eggs in a medium bowl. Set aside.
Combine sugar and half-and-half in a sauce pan and cook over medium-low heat, stirring occasionally. Once it comes to a simmer, remove from heat. Slowly whisk half of the hot mixture into the beaten eggs, whisking constantly to keep the eggs from scrambling.
Pour the egg mixture back into the saucepan with the remaining half-and-half mixture. Stir in the heavy cream. Place the saucepan back over medium-low heat and cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Remove from heat. Stir in vanilla and cinnamon. Cool at room temperature for about an hour.
Cover mixture tightly and chill overnight in refrigerator. Freeze ice cream base according to your ice cream maker’s instructions.