Shakin & Bakin Foodie Blog

Today I am sharing with all of you a recipe by Robert Rothschild Farm for their delicious Apple-Cherry Walnut Crisp. This makes a great family dessert and great for all of your fall and holiday gatherings. If you are allergic to walnuts like I am you can just omit them.

I recently did a product review on this delicious sauce and you can check out my review on the Robert Rothschild Farm Cherry Pomemgranate Habanero Sauce by clicking the hyperlink.

Apple-Cherry Walnut Crisp Recipe

9 cups Gala baking apples, peeled & sliced
2 tsp. cornstarch
1 cup Robert Rothschild Farm Cherry Pomegranate Habanero Sauce
dash of salt
1 cup regular oats (we used quick oats)
1 cup whole wheat flour (we used all-purpose flour)
1/3 cup walnuts, coarsely chopped
1/3 cup maple syrup
1/4 cup butter, unsalted, softened
1 tsp. ground cinnamon
1 tsp. vanilla extract
1/2 tsp. salt

Preheat oven to 375 degrees F. Toss apples & cornstarch together. Spoon apple mixture into a 13" by 9" baking dish coated with nonstick cooking spray. Spoon Cherry Pomegranate Habanero Sauce over the apple mixture. Combine oats & the remaining ingredients and sprinkle the mixture overtop the apple mixture. Cover baking dish with foil; bake in the oven for 40 minutes. Uncover; bake for an additional 20 minutes or until topping on crisp is lightly golden brown and juices are thick & bubbly.