APPLE-CHERRY WALNUT CRISP
A seasonal favorite during fall and winter this comforting apple crisp gets a sweet and tangy jolt of flavor from our Cherry Pomegranate Habanero Sauce.
Filling:9 cups Gala or other baking apples (about 3 pounds), peeled and sliced
2 tsp. Cornstarch
1 cup Robert Rothschild Farm Cherry Pomegranate Habanero Sauce
Dash of salt
Topping:1 cup Regular oats
1 cup Whole wheat flour
1/3 cup Walnuts, coarsely chopped
1/3 cup Maple syrup
1/4 cup Unsalted butter, softened
1 tsp. Ground cinnamon
1 tsp. Vanilla extract
1/2 tsp. Salt
Preheat oven to 375 degrees F. Prepare filling by tossing apples with cornstarch. Spoon apple mixture into a 13 x 9-inch baking dish coated with cooking spray. Pour Cherry Pomegranate Habanero Sauce over apples. To prepare topping, combine oats and remaining ingredients. Sprinkle over apple mixture. Cover with foil; bake at 375 degrees F for 40 minutes. Uncover; bake an additional 20 minutes or until topping is crisp and juices are thick and bubbly.
This dish can be made ahead and warmed in a 250 degrees F oven while you eat dinner. Serve warm with low-fat vanilla ice cream. Use remaining Cherry Pomegranate Habanero Sauce as an ice cream topping over flavors like chocolate and vanilla.