Buttered Rum Apple Crisp Recipes

APPLE CRISP II

Steps:

• Preheat oven to 350 degrees F (175 degree C).
• Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
• Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
• Bake at 350 degrees F (175 degrees C) for about 45 minutes.

BUTTER RUM APPLE CRISP TART

Steps:

• Preheat oven to 375°F. Set aside four 4" or 5" tartlet pans or one 9" tart pan if making a single large tart.
• Make Crust Dough: In a bowl, pinch together flour, butter pieces, salt, and sugar with your fingertips until most of the big chunks of butter are flattened or broken up and there is no remaining dry flour sections.
• Mix in enough of the cold water into the the dough until it comes together and forms a rough ball. If necessary, barely knead the dough just until the can come together nicely in a ball, dusting the surface with flour as you work to keep things from sticking. Don't overwork the dough or else it will become tough.
• Divide the dough ball in 4 even portions (if making smaller tarts) and then roll each into balls, and flatten into a disks. Wrap in plastic wrap and chill for at least 30 minutes (can be chilled overnight or frozen for future use).
• Make Crisp Topping: In a medium bowl, pinch together flour, brown sugar, salt, and butter until it resembles coarse sand. Using your hands, pinch and mix in oats until oats are evenly incorporated. Set aside in fridge until ready to top tarts.
• Make Tart Filling: Place sliced apples in a large bowl. Add the melted butter and rum to apples. Stir in the brown sugar, flour, lemon juice, and optional cinnamon. Toss gently to evenly coat apples. Set aside.
• Finishing: Lightly flour a work surface. One at a time, roll out crust dough disks until large enough to place in tartlet pans (@ 7" in diameter x 1/8" thick or about 12" in diameter for large tart). Line dough into pans, pressing sides into grooves of pan. Remove excess dough edges. Dock (form little indentions) the base of the tarts with your fingertips. Repeat with remaining disks of dough if making small tartlets.
• Layer in apple filling into each tart. Divide crisp topping between the tarts. Place the tarts on a baking sheet pan.
• Bake for 40-50 minutes (or about 60 minutes if baking a larger 9" tart) or until crust and topping are a nice golden brown. Set aside to cool slightly, then un-mold and serve. Serve warm or at room temperature.

BUTTERED RUM APPLE CRISP

Steps:

• Preheat the oven to 375 degrees.
• Lightly butter a 9x15-inch baking pan.
• Cut the chilled butter into the oatmeal, sugar, salt, and flour, with a pastry blender or blend in food processor until it is like coarse crumbs; set aside.
• Toss butter with apples, raisins soaked in rum, cinnamon and nutmeg.
• Transfer apple mixture to a greased (with butter) baking dish and top with walnut s and flour topping; Sprinkle more walnuts on top.
• Bake for 45 minutes or until crisp.
• Serve hot or warm with ice cream or whipped cream.

CHEF JOHN'S HOT BUTTERED RUM

Steps:

• Place butter, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cardamom, clove, and salt for batter into a mixing bowl and cream together with a spatula until well combined.
• To make the drink, place about 2 tablespoons of the batter into a festive, heat-proof mug. Add 1 tablespoon cream, 3 tablespoons rum, and fill halfway up with some of the boiling water. Stir with a spoon until the batter dissolves and top off more water. Garnish with a pinch of nutmeg. Repeat until all 6 drinks are prepared and serve immediately.