apple crisp

Apple Crisp from Disney’s Grand Californian Hotel & Spa

This delicious dish, which is no longer on the menu, 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.

This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. As a reminder while preparing this recipe, please supervise children who are helping or nearby. All recipes are the property of Walt Disney Parks and Resorts U.S., Inc., and may not be reproduced without express permission.