Apple Crisp with Goat Cheese Cream

Yield: Serves 8


Apple Crisp

2 gala apples, peeled, cored and sliced

6 Fuji apples, peeled, cored and sliced

105 g brown sugar

60 g butter

½ cup (125 mL) cider

pinch sea salt

½ lemon, zested and juiced

10 g cinnamon

125 dried cranberries

200 g walnuts, roughly chopped


400 g oats

175 g walnuts, roughly chopped

75 g brown sugar

pinch salt

4 g cinnamon

60 g butter, melted

¼ cup (60 mL) cider

Goat Cheese Cream

125 g goat fromage blanc

1 cup (250 mL) cream

60 g icing sugar

1 tsp (5 ml) vanilla


    Apple Crisp
  1. Preheat oven to 375º F.
  2. In a cast iron pan, melt butter and brown sugar on medium high and whisk to combine. Add apple slices (you may have to add half the apples then once they have cooked for about 5 minutes add the other half).
  3. Add the salt, lemon juice and cinnamon and stir into the apples. Cook another 5 minutes.
  4. Add the cider and let cook 3 minutes. Remove from heat and add the walnuts, lemon zest and dried cranberries.
  5. Topping: In a medium bowl, combine the oats, walnuts, brown sugar, salt, and cinnamon. Add the melted butter and cider, stirring.
  6. Sprinkle over the top of the crisp, then bake for 45 minutes or until bubbling and hot in the centre.
  7. Remove from oven and cool. Serve in cast iron pan with cream on the side.
  8. Goat Cheese Cream
  9. Whip the cream until medium peaks form.
  10. Whip the goat cheese with the icing sugar and vanilla until soft.
  11. Fold in 1/3 of the whipped cream then fold the mixture into the remaining whipped cream.
  12. Serve with the apple crisp.

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