Hicks Orchard Cider Doughnut-Apple Crisp

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  • Makes: 12 servings
  • Prep: 45 mins
  • Bake: 40 mins 375°

Hicks Orchard Cider Doughnut-Apple Crisp

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Directions

  1. Preheat oven to 375 degrees F. Peel, core and cut apples into wedges; halve wedges so they are smaller than 2-inches. Juice lemon retaining as much pulp as possible; toss with apples. Sprinkle with granulated sugar and flour; toss until apples are coated. Divide mixture among twelve 6-ounce ramekins or custard cups, filling almost full.
  2. In the bowl of a stand mixer crumble doughnuts; add 5 tablespoons softened butter and brown sugar. With a hook or batter attachment* beat until doughnuts reach a crumbly texture that will hold together when squeezed with your hands. Add an additional tablespoon butter if needed to make crumbs stick together.
  3. With hands, lightly flatten 12 palm-sized sections of crumb mixture into rounds that are no thicker than 1/2-inch. Cover apple mixture with doughnut crumb mixture.
  4. Place ramekins in a 15x10x1-inch pan. Bake 40 minutes or until filling is bubbly on the edges. If necessary, cover with foil to prevent overbrowning. Serve warm.

From the Test Kitchen

*

You can also use a food processor to make the mixture. Place doughnuts, butter, and brown sugar in a food processor, cover, and pulse with several on/off turns until mixture forms a crumbly texture that will hold together when squeezed with your hands.

One-dish version:

Arrange apples in a 3-quart rectangular baking dish. Place portions of doughnut crumb mixture atop. Bake for 45 minutes or until filling is bubbly, covering top with foil if necessary to prevent overbrowning.

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