APPLE CRISP ALTON BROWN RECIPES

Steps:

• Heat the oven to 350°F and prepare the baking dish. Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9-inch square glass baking dish with butter; set aside.
• Make the fruit filling. Whisk the sugar and cornstarch together in a large bowl to break up any lumps. Add the apples and lemon juice and toss gently to coat. Transfer to the baking dish and spread into an even layer.
• Make the crisp topping. Place the oats, flour, brown sugar, and salt in a medium or large bowl — it can be the bowl that was just used for the apples — and stir until combined. Drizzle the butter and vanilla over the oat mixture and stir to combine.
• Top the crisp. Scatter the crisp topping evenly over the fruit mixture, leaving large clumps intact.
• Bake the crisp for 50 to 60 minutes. Bake until the fruit juices are bubbling around the edges of the baking dish and the topping is golden and firm to the touch, 50 to 60 minutes.
• Cool the crisp. Let the crisp cool on a wire rack for at least 15 minutes before serving. If transporting to a picnic or party, let the crisp cool completely to give the fruit filling time to set.

Steps:

• Preheat the oven to 350 degrees F.
• Put the apples into an 8 by 8-inch glass baking dish. Spoon the brown sugar into the center of each apple, dividing the sugar evenly among them. Pour the water into the bottom of the dish and bake until tender, about 45 minutes.
• Pour the ale and Madeira into a large slow cooker. Put the cloves, allspice, and cinnamon into a small muslin bag or cheesecloth, tied with kitchen twine, and add to the slow cooker along with the ginger and nutmeg. Set the slow cooker to medium heat and bring the mixture to at least 120 degrees F. Do not boil.
• Add the egg whites to a medium bowl and using a hand mixer, beat until stiff peaks form. Put the egg yolks into a separate bowl and beat until lightened in color and frothy, approximately 2 minutes. Add the egg whites to the yolks and using the hand mixer, beat, just until combined. Slowly add 4 to 6 ounces of the alcohol mixture from the slow cooker to the egg mixture, beating with the hand mixer on low speed. Return this mixture to the slow cooker and whisk to combine.
• Add the apples and the liquid from the baking dish to the wassail and stir to combine. Ladle into cups and serve.