Chef Richard Rayment and our culinary team are pleased to share a favorite fall Action Kitchen recipe.  Bon appetit!

Apple Crisp
Serves: 5
5 Apples peeled, cored, and chopped (about 3 lb)
¼ c. All-purpose flour
¼ c. Brown sugar
½  tsp. Cinnamon
¼  tsp. Nutmeg
1 Tbsp. Lemon juice
3 Tbsp. Maple Syrup
3 Tbsp. Apple Cider

Directions:
Preheat oven to 350 F. Butter a 1 1/2 quart casserole dish. In a large bowl mix all the filling ingredients together and toss to coat the apples. Pour into the casserole and top with crisp (see separate recipe). Bake for 30-35 minutes at 350 degrees.
 
Topping for Apple Crisp
Serves: 5
1/3 c. Rolled Oats                                                                          
1/3 c. Flour
1 c. Brown Sugar
½  tsp. Cinnamon
1/4 teaspoon salt
1/9 pound unsalted butter cut into pieces

Directions:
Combine all dry topping ingredients together. With your fingers mix in butter gently until mixture resembles coarse crumbs.

Bourbon Sweet Cream for Apple Crisp
Serves: 5
1 c. Heavy Cream
1/4 c. Confectioners' Sugar
1 Tbsp.  Bourbon

Directions:
Place cream and sugar in mixer with whisk, and whip until soft peaks form. Add bourbon and continue to whip until firm peaks form.