Apple Crisp topped with Vanilla Ice Cream, Sea Salt with a Bourbon Honey Drizzle
6 apples, peeled and chopped (Fuji, Honeycrisp or Gala)
4 tsp ground cinnamon, divided
2 tbsp Red Apple Balsamic Vinegar
1 cup Brown Sugar + 1/4 cup
3/4 cup old fashioned oats
3/4 cup whole natural unsalted almonds, ground in a food processor to sand-like texture
1/4 cup Butter Olive Oil
pinch of French Grey Sea Salt
Preheat oven to 350 F degrees. In a mixing bowl, add chopped apples, 1/4 cup brown sugar, 2 tsp of the cinnamon and Red Apple Balsamic Vinegar. Stir to combine, then transfer to an 8" x 8" baking dish. In a separate mixing bowl, add topping ingredients (brown sugar, oats, almonds, 2 tsp cinnamon, salt, and Butter Olive Oil ). Mix until mixture resembled pea-sized crumbs using a fork or your hands. Spread topping over apples in baking dish, and gently pat to even it out. Bake 40-50 minutes, until golden brown and bubbly.
Serve warm and top with a scoop of vanilla ice cream. Top ice cream with a pinch of French Grey Sea Salt and a drizzle of Bourbon Honey.
