Daylight Savings time is wreaking havoc around here. While I get decent light in my house, there are only a few areas that work for food photography. I spent most of last winter repeating "I need a light box" over and over but of course then we sprung forward and I forgot all about it. Now that we've fallen back again, and I'm working 2 jobs, daytime photo ops have grown scarce Luckily this weekend I had a free afternoon to sneak in a November TWD, Cran-Apple Crisp.
I've never met a fruit crisp or crumble I didn't like and this one was no exception. This recipe is short on work (and dirty dishes), big on deliciousness and halved perfectly to yield 4 small servings in my ramekins. I omitted the dried fruit, reduced the sugar and substituted whole wheat flour for AP because I would be topping them with a scoop of David Lebovitz's outrageously good Cinnamon Ice Cream.
Cran-Apple Crisp is so good it's a serious contender for Thanksgiving. Or Veteran's Day, Sunday night dessert, perhaps tomorrow's breakfast...don't judge.
Cinnamon Ice Cream
adapted from The Perfect Scoop
1 cup 2% or low fat milk
3/4 cup sugar
pinch of salt
3 cinnamon sticks, broken into pieces
2 cups heavy cream
5 large egg yolks
Warm milk, sugar, cinnamon sticks and salt in a medium saucepan then remove from heat, cover and steep one hour.
Pour cream into a large bowl and set aside. Warm up milk again then strain out cinnamon sticks. In a separate bowl, whisk eggs together and slowly pour warm milk into eggs whisking constantly, then pour the warmed yolks back into the saucepan. Stir constantly with a spatula over medium heat until it is thickened and coats the back of the spatula. Strain the custard into the bowl of cream and stir until cool over an ice bath. Refrigerate.
When custard is thoroughly chilled, freeze it in your ice cream maker.