SKILLET APPLE CRISP FIRE ICE CREAM, OATMEAL CRUST

During our fall apple season we’re always inspired to make many different dishes both savoury and sweet. A freshly baked skillet full of classic apple crisp is one of my all-time favourites because it’s such an inherent invitation to share. We love serving shared desserts, and encourage guest to serve themselves. Then we shock them with fiery hot ice cream made by stirring pure cinnamon oil into a standard ice cream base. The result is simultaneously chilly and fiery. Let’s just say there’s enough cinnamon in the ice cream for the whole dish. Cinnamon oil can be found at specialty baking stores such as Bulk Barn and online

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F (180°C). Turn on the convection fan

Step 2

Make the Fire Ice Cream Pour the milk, cream, sugar, vanilla, salt, and cinnamon oil into a medium saucepan and, stirring to dissolve the sugar, bring to a simmer over medium heat. Beat the egg yolks together in a small bowl. Slowly whisk half or so of the hot cream mixture into the yolks. Stir the egg mixture back into the pot. Cook over low heat, stirring constantly, until the mixture thickens and reaches 175°F (80°C). Refrigerate the mixture until thoroughly chilled, 3 to 4 hours. Transfer the mixture to an ice-cream maker and process according to the manufacturer’s instructions. Transfer to an airtight container and freeze until set, at least 4 hours. Store for up to 1 week

Step 3

Start the Skillet Apple Crisp In a large bowl, toss the apples together evenly with the brown sugar, lemon zest and juice, and flour. Transfer to a large heavy skillet or large baking dish

Step 4

Make the Oatmeal Crust and Finish the Crisp In a medium bowl, whisk together the oats, flour, and brown sugar. Grate the butter into the mixture through the large holes of a box grater and evenly mix in the shards with your fingers. Sprinkle the oatmeal mixture evenly over the apples. Bake until bubbly and browned, 1 hour