apple crisp

Apple Crisp from Disney’s Grand Californian Hotel & Spa

This delicious dish is from the Napa Rose restaurant in Disney’s Grand Californian Hotel & Spa.

Serves 6

For the apple filling:

  • 1 ½ pounds crisp apples, such as Fuji or Braeburn
  • 3 tablespoons unsalted butter
  • ¾ cup sugar
  • ¼ cup fresh lemon juice
  • 2 tablespoons Calvados (apple brandy)
  • 2 teaspoons cornstarch

For the crumble topping:

  • 1 cup all-purpose flour
  • ½ cup sugar
  • ½ cup brown sugar
  • ½ cup oats
  • ¼ cup chopped pecans
  • ¼ cup shredded coconut
  • 3 tablespoons unsalted butter

For the manchego cheese ice cream:

  • 8 egg yolks
  • ¾ cup sugar
  • 2 cups heavy cream
  • 3 cups half-and-half
  • 1 vanilla bean, split lengthwise
  • ½ pound Manchego cheese, cut into 1 inch cubes


For the apple filling:

  1. Peel apples and cut into ¼-inch dice. Set aside.
  2. Melt butter in a large sauté pan over medium heat; add sugar, and stir about 2 minutes or until sugar melts.
  3. Add diced apples, and cook about 3 minutes or until apples just begin to soften. Combine lemon juice, Calvados, and cornstarch in a small bowl; stir until cornstarch is dissolved.
  4. Add lemon juice mixture to the pan, and cook about 4 minutes, stirring until juices thicken. Serve warm.

 For the crumble topping:

  1. Preheat oven to 350 degrees F.
  2. Combine flour, sugar, brown sugar, oats, pecans, and coconut in a large bowl; stir until well combined. In a microwave-safe bowl, melt butter. Slowly add melted butter to the bowl, stirring to incorporate.
  3. Pour mixture onto an un-greased cookie sheet, breaking up large clumps with your fingers. Bake 10 to 14 minutes, or until golden brown. Set aside to cool slightly; break up any remaining big pieces to achieve a crumbly consistency.

For the Manchego cheese ice cream:

  1. Whisk together egg yolks and sugar in a large bowl until pale and fluffy; set aside.
  2. Combine cream, half-and-half, and vanilla bean in a medium saucepan over medium-high heat; bring to a simmer. Slowly ladle 1 cup hot cream mixture into egg yolks, whisking constantly. Pour egg-cream mixture back into the saucepan, and cook about 4 minutes, stirring constantly, until mixture coats the back of a wooden spoon. Pour mixture into a large bowl.
  3. Add cheese cubes and stir. Cool to room temperature, stirring occasionally. Once cooled, pour custard through a fine-mesh sieve into a large bowl. Discard cheese and vanilla bean. Refrigerate custard until cold, then freeze in an ice-cream maker according to manufacturer’s instructions.

To serve:

  1. Spoon apple filling into serving dish and sprinkle with crumble topping.
  2. Serve with a scoop of Manchego cheese ice cream on the side.