Hicks Orchard Cider Doughnut-Apple Crisp
- 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.
- 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.
- 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.
- 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.
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.