Vanilla Apple Crisp with Cognac Cream Sauce

For Apple Mixture:
4 large Granny Smith apples, peeled and cubed

2 tablespoons butter

1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg
1 tablespoon cornstarch 

Directions...
Melt butter over medium high heat
Add apples and saute for 2-3 minutes
Add both sugars and mix well, cooking for 5 minutes; stirring occasionally
Mix in vanilla extract, cinnamon, nutmeg, and cornstarch
Remove from heat and cover


For Topping:
2 cups old fashioned oats
4 oz butter, softened
1 cup light brown sugar
1 tablespoon flour


Directions...
Combine oats, flour, and sugar
Cut butter into the mixture and rub together with your hands to make a crumble

To Assemble:
With a slotted spoon, remove the apples from the pan (reserving the liquid) and place in a greased baking pan
Top with oats mixture and back at 375'F for 15-20 minutes until topping is golden brown

For Sauce:
Reserved liquid from apples
1/4 cup heavy cream

1 teaspoon cognac (Conjure is suggested)

Directions…

Add heavy cream to the reserved liquid form the apples, mixing well
Mix in cognac and bring to a simmer
Remove from heat and drizzle on top of apple crisp

This Week's Recipe: Creamy Steel-Cut Oatmeal with Golden Raisins

Creamy Steel-Cut Oatmeal with Golden Raisins

Ingredients

2 teaspoons butter
1/2 cup steel-cut oats
1 1/2 cups hot water
1/4 teaspoon cinnamon
1 pinch salt
1/2 cup golden raisins
1/4 cup milk
1-2 teaspoons brown sugar
1 tiny pinch nutmeg (optional)

Instructions

Heat butter in a small saucepan;  add oats and toast them for 1-2 minutes, until fragrant. Stir in cinnamon and salt.

Add hot water, stir, and bring to a brisk boil. Cover and turn down heat.

After 15 minutes, add milk and sugar; whisk well

Cook uncovered for another 5 minutes.

If after 5 minutes you’d prefer your oatmeal to be thicker, remove from heat, cover and let stand for an additional 5-10 minutes. This gives the oats a chance to absorb more liquid without running the risk of burning the oatmeal. Also, the oatmeal at this point is pretty hot, so you might as well let it cool down a bit before you dig in.

Drizzle a little maple syrup on top if you would like.