Macoun Apple Cider Caramel Crisp & Homemade Vanilla Ice Cream
By Stacy Deetz, Chef/Owner, Hangry Kitchen, PawtucketThis gluten-free apple crisp is our ode to peak apple season in Rhode Island. Macouns bring that perfect balance of sweet and tart, while local apple cider deepens the flavor of the caramel. Serve warm with a scoop of ice cream—or just eat it straight from the pan like we do after service. Prepare the homemade vanilla ice cream a day in advance—it’s worth the effort!Serves 8–10Photo by Mae Gammino.
Ingredients
Almond Crisp Topping
- 1½ C almond flour
- 1½ C packed brown sugar
- 1½ tsp baking powder
- 1¼ tsp kosher salt
- 1½ sticks (12 tablespoons) cold unsalted butter, cubed
- 1 C rolled oats
- 1 C sliced almonds
Crisp Filling
- 1 tbsp unsalted butter
- ¾ C granulated sugar
- ¾ C packed brown sugar
- 2½ C apple cider
- Pinch of pumpkin pie spice or cinnamon
- 3½ tbsp cornstarch
- 1 tbsp vanilla extract
- 2 tsp kosher salt
- 9 C (3 pounds) Macoun apples, peeled, cored and thickly sliced
- 2 tbsp lemon juice
- Homemade Vanilla Ice Cream
Vanilla Ice Cream
- 2 C whole milk
- 4 C heavy cream
- ¼ C corn syrup
- 1½ C granulated sugar
- 1 tsp kosher salt
- 12 large egg yolks
- 3 tbsp vanilla extract
Notes
Preheat oven to 350°F. For the almond crisp topping, pulse together almond flour, brown sugar, baking powder and salt in a food processor. Add cold butter and pulse again until mixture forms coarse crumbs. Transfer to a bowl and mix in oats and almonds by hand. Spread on a baking sheet and bake uncovered until golden brown, about 20 minutes.
Next, for the crisp filling, in a large heavy-bottomed pot, melt butter with both sugars over medium-high heat. Stir often until the mixture begins to caramelize. Carefully pour in the cider and add the pumpkin spice, then simmer briefly.
In a small bowl, whisk the cornstarch and 3 tablespoons water to make a slurry. Whisk the slurry into the cider mixture and cook until thickened, about 2–3 minutes. Stir in the vanilla and salt. Add sliced apples and cook 3 minutes, then remove from heat and stir in lemon juice. Transfer to 1 large or 2 medium shallow baking dishes and sprinkle evenly with almond crisp topping. Bake uncovered for 20 minutes, or until bubbling and golden brown. Let cool slightly and serve with a generous scoop of the homemade vanilla ice cream. Best enjoyed fireside.
Heat milk, cream and corn syrup in a medium saucepan over medium heat until just simmering. In a mixing bowl, whisk together egg yolks, sugar, salt and vanilla until smooth. Slowly pour the hot milk mixture into the yolk mixture while whisking constantly. Return the custard to the saucepan. Cook over low heat, whisking continuously with a spatula, until the mixture reaches 170°F and thickens slightly. Do not boil. Strain through a fine-mesh sieve, then cool over an ice bath. Refrigerate for at least 12 hours, then follow directions for your ice cream maker.
