Apple-Cranberry Crisp with Warm Toffee Sauce


Toffee Sauce cup (50 mL) water 1 cup (250 mL) granulated sugar 1 tbsp (15 mL) butter cup (175 mL) whipping cream tsp (2 mL) pure vanilla extract Apple Crisp 8 cups (2 L) peeled and sliced apples 1 cups (375 mL) fresh or frozen whole cranberries, cut in half cup (175 mL) brown sugar cup (175 mL) all-purpose flour 1 tsp (5 mL) ground cinnamon 1 cups (375 mL) quick-cooking rolled oats 6 tbsp (90 mL) melted butter


Rich Toffee Sauce Adds Lavishness To This Tart Autumn-fruit Crisp. While Nicely Gooey, The Slightly Bitter Undertone Of 'burnt Sugar' Makes The Toffee Sauce Subtly, Not Overly, Sweet.

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