Apple crisp is a true American dessert. It has been served by cowboys on the open range over a campfire, on farm tables during the Depression, and by suburban housewives in the 1960s. Today, it proudly reigns in American regional restaurants across the country. When gussied up as in this recipe, it even claims a place in upscale dining establishments.
Heat the cream, milk, and sugar in a saucepan over medium heat, stirring occasionally, until almost simmering. Transfer to a bowl and cool over an ice bath until room temperature. Stir in the Beaumes de Venise. Refrigerate for at least 4 hours, or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze until scoopable, about 4 hours, depending on your freezer.
Peel, halve, and core the apples. Slice them
Mix together the flour, brown sugar, sugar, salt, cinnamon, and almonds in a bowl. Cut in the butter with a pastry blender or 2 dinner knives until the mixture is crumbly. Refrigerate for at least 30 minutes.
Sprinkle the streusel over the fruit. Bake the crisp in a preheated
The fruit and streusel can each be prepared 2 days in advance. Cover and refrigerate. The crisp can be assembled in advance and baked just before serving, or it can be baked several hours in advance and reheated. Store at room temperature.
© 2006 Emily Luchetti. All rights reserved.