• 1 1/2 lbs. -approx. 5- crisp apples (such as Fuji or Braeburn)
• 3 tbl. unsalted butter
• 3/4 c. sugar
• 1/4 c. fresh lemon juice -approx 2.5 lemons- 
• 2 tbl. Calvados (apple brandy)

I had way more apples and lemons than necessary

• 2 tsp. cornstarch

• 1 c. all-purpose flour
• 1/2 c. sugar
• 1/2 c. brown sugar
• 1/2 c. oats
• 1/4 c. chopped pecans
• 1/4 c. shredded coconut
• 3 tbl. unsalted butter, melted

Perfectly golden brown

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

    For apple filling- (while crumble is baking) 

• Peel apples and cut into 1/4 inch dice. Set aside.
• Melt butter in a large saute pan over medium heat; add sugar, and stir about 2 minutes or until sugar melts.
• 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.
• Add lemon juice mixture to the pan, and cook about 4 minutes, stirring until juice thickens. 
• Spoon warm apple filling into serving dish and sprinkle with crumble topping.
• Serve with a scoop of ice cream on the side.   

Baking Notes

• I added a little more butter to the crumble topping as well as the filling because neither were quite wet enough.
• I did not have/use any Calvados, so I added a little vanilla (maybe a 1/2 tsp.) in it’s place.
• My husband can’t stand coconut, so I did not use that either (but I love coconut, and can only imagine how good it would’ve been) – instead I replaced it with an extra 1/4 cup of pecans. 
• In my opinion, the crumble topping is not proportional to the amount of apple filling. I think you could double the filling and it would be about right. 
• I wonder what a little cinnamon would do this… I bet it would be good (not that I missed it)!

Outcome & Opinion

I wanted to stick with the “easy” in this recipe, so I skipped making the manchego cheese ice cream (but it sounds crazy good!) and just topped my apple crisp with some regular vanilla. We almost didn’t use any ice cream at all, but the crisp is so sweet and the apples so warm and slightly tart that the cool, fresh ice cream was almost necessary. Friends – I must admit, I don’t even like desserts with cooked apples (yes, that includes apple pie, and no I’m not un-American). But this was just so, so, sooooo good – I loved it! It’s quite rich, and even with lunch or dinner that day I couldn’t eat my full serving (shown in the pictures). So although I was dubious that the recipe would produce 6 servings, I now understand that they are small servings because that’s really all you need! I would whole-heartedly recommend this recipe to anyone! It’s a little time-consuming with preparing the apples, but very simple to do. Happy fall ya’ll!

Here is the link to the full recipe and video on Disney Parks Blog. If you try the ice cream, let me know how it turns out!