the best non-chocolate, non-ice cream dessert ever.

oh.my.gosh this dessert is so good.  according to my wonderful husband, it is THE best non-chocolate, non-ice cream dessert ever.  personally, i have a very strict "don't put fruit in my dessert" policy; however, this was very American & very delicious & very worth it.  make this tonight.  seriously.

so credit is given where credit is due, this is very much the pioneer woman's recipe with a few important alterations.  do you know about the amazing-ness that is the pioneer woman?  i hope so.  she rocks.  a.) her recipes are freakin good.  & b.) she is hilarious.

APPLE crispy with maple cream reduction.  

(originally "peach crisp with maple cream sauce".  

i made it more American & more fancy, all at the same time.)

7 T real maple syrup (REAL.  i used maple syrup from the bed & breakfast we stayed at for my sister's wedding.  you know this is good), divided

1 1/2 c whipping cream

3 T light corn syrup

6 whole fresh apples (something crisp, like pink lady.  never ever use delicious red.  the name is false - they are not delicious)

1 cup flour

1/2 c sugar

1/2 c brown sugar, firmly packed

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp salt

1 stick cold butter (always unsalted when baking)

1/2 whole lemon

1. start with the maple cream sauce - it has to sit in the fridge for awhile.  heat whipping cream, 5T maple syrup, & light corn syrup in a heavy saucepan (LOVE my le creuset wedding gifts) over medium heat, stir stir stir, until thickened & reduced by a third (about 20-25 minutes).  chill for at least an hour.

2. preheat oven to 350.  if your oven is as slow as mine, seriously do that now.

3. let's talk about the delicious crumb mixture - in a pretty big bowl, combine flour, sugar, brown sugar, cinnamon, nutmeg, & salt.  cut up the cold butter into really small pieces.  add the butter to the bowl & use a pastry blender...then a fork when that just doesn't work...to cut it into the flour mixture.  (i am pretty sure i used every ounce of arm strength i had to get mine to look like the PW's.  turns out, i just needed to let my butter warm a little.  then it will some day get to the "moist, coarse meal" texture she references.)

4. cut the apples into slices & then cut the slices in half.  you want a bite-size piece.  place the apples in a bowl, add lemon zest & lemon juice & 2T maple syrup, & stir to combine (gently).

5. pour the apples into an 8x12" baking dish.  top with the crumb mixture.  cover with foil.

6. bake @ 350 with the foil on for 15 minutes.  then remove foil & continue baking for 30 minutes, or until the topping is golden-brown or you can't wait any longer.  (or long enough for the two loves of your life to finally wake up to either the fantastic smell or the annoying buzzer.)

7. spoon the amazingly warm crisp into a bowl & cover with the chilled maple reduction.  & enjoy...every...single...bite.

8. i cannot tell you how i know this, but it is seriously good again the next morning...cold...out of the baking dish.  no idea how i know that.

love love,
kjp.