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Apple Crisp with Cinnamon Ice Cream

October 22, 2009

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.

Apple Crisp with Cinnamon Ice Cream

Apple Crisp

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
Serves 8


1 cup white sugar
1 ½ cups half-and-half cream
2 eggs
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.

  1. Josh permalink
    October 22, 2009 11:07 am

    That looks delicious!

    A tip for making ice cream: strain before churning (I’d strain between the “Remove from heat.” and “Stir in vanilla and cinnamon.” in this recipe.). That way if you do have coagulated eggs, the eggy bits won’t make it into your final product.

    P.S. Mrs. Rowe’s in Staunton VA is famous for many things, including serving their apple pie with cinnamon ice cream (don’t know if it’s house-made or not). :)

  2. October 22, 2009 10:26 pm

    oh yum! i’ve never had cinnamon ice cream before, but this looks sooo good!!

  3. October 23, 2009 2:56 pm

    Oh my, this looks incredible. I love apple crisp and cinnamon ice cream sounds divine. I’ll eat ice cream any time of year!

  4. delightfullysweet permalink
    November 1, 2009 7:47 pm

    One of my favorite things to make when the weather gets chilly is a great crisp. Always gets me in the mood for fall!

  5. November 6, 2009 12:55 pm

    I tried to make Apple Crisp on Halloween from one of those “boxed” deals to make my life easier. It turned outmore like hot applesauce with a semi good crust on top. Not really ideal. I don’t know what I did wrong but maybe I need to just do it the right way and follow this recipe instead!

    • The Craving Chronicles permalink*
      November 6, 2009 1:00 pm

      The problem might be the kind of apples you used! Some work better in crisps than others. The Granny Smith apples I used for this one were just OK. After reading this NPR article about which apples cook best, next time I’ll use Honeycrisp instead.

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