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| RECIPE FOR APPLESAUCE CRISP |
Title: Applesauce Crisp
Serves: 4
Ingredients:
| 2.00 | c | Applesauce | | 1.00 | tb | To 2 tb fresh lemon juice | | 0.50 | c | Tightly packed brown sugar | | 0.25 | c | Raisins | | 0.50 | ts | Cinnamon | | 1.00 | c | All-purpose flour | | 0.50 | c | Granulated sugar | | 0.50 | c | Butter, chilled | | 0.50 | c | Chopped pecans or walnuts | | | Vanilla Cream Sauce (recipe | | | -follows) | | | Preheat oven to 350 degrees | | | -F. |
Instructions:
Makes 4 to 6 Servings Freshly made applesauce from flavorful, tart apples is, of course, the very best for this dessert.
A good-quality commercially produced applesauce can be used.
Combine the applesauce, lemon juice, brown sugar, raisins, and cinnamon.
Turn into an ungreased, shallow, 1-quart casserole.
Blend the flour, granulated sugar, and butter until crumbly.
Add the nuts.
Sprinkle this mixture evenly over the applesauce mixture.
Bake for 25 minutes, or until golden brown.
Serve with Vanilla Cream Sauce.
Vanilla Cream Sauce: 6 egg yolks 2/3 cup sugar 2 1/2 cups milk In a large bowl, beat the egg yolks with 1/3 cup of the sugar.
In a heavy saucepan, combine the remaining sugar with milk; heat to boiling.
Whisk about 1/2 cup of the boiling mixture into the yolks.
Return the yolk mixture to the saucepan and cook over medium heat, whisking, until the custard is thick enough to coat the back of a wooden spoon (about 160 degrees F.
).
Turn the heat off and stir for 2 or three minutes.
Do not boil or custard will curdle.
Add the vanilla and pour through a fine mesh strainer into a serving bowl.
Chill, covered.
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