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Lemon Curd & Pink Apple Crisp

Byfrancescadzani@gmail.com

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Gather the Goods

7 medium Lucy Glo apples, sliced

10.5 ounces lemon curd (Trader Joe’s brand is the best)

1 pre-made pie crust (Trader Joes!)

vanilla ice cream for serving

Crispy Crumble

3/4 cup all purpose flour

1/2 cup rolled oats

3/4 cup loosely packed brown sugar

pinch of Himalayan salt

2 sticks room temp butter, cubed

MAKE IT

  1. Preheat your oven to 350 degrees.

  2. In a large bowl mix together the berries, basil, mint, sugar, vanilla, lemon juice and zest, cornstarch, and pinch of salt. Mix gently so the berries to not mash and break apart (this will happen in the oven).

  3. Set the berry mixture aside allowing the berries to macerate while you make the crumble.

  4. In another large bowl combine the flours, rolled oats, hazelnuts, brown sugar, and salt. Use a whisk or your fingers to sift through the mixture to ensure it’s combine thoroughly.

  5. Add in the butter a few cubes at a time and with your fingers knead the butter into the dry mixture. It will come together once large crumbles mold.

  6. Pour the berry mixture into prepared casserole dishes (mini or large) and bake until the top is golden and the berries are bubbly.

  7. Serve the Basil Berry Crisp warm with vanilla ice cream!

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