You know it's fall when the Nutty Apple Crisp returns to the Ted's Montana Grill menu -- and this year, corporate chef Chris Raucci is sharing the secrets of the dessert.
"Our guests can't wait for Nutty Apple Crisp to return each year," he says. "We receive letters and emails from people all year long requesting the recipe. We consider that the best compliment of all, so we've decided to share our recipe for the first time."
The recipe, which makes enough to feed four, follows.
TED'S MONTANA GRILL NUTTY APPLE CRISP RECIPE
Topping Ingredients: 1 cup pecan pieces 4 oz. butter 1 cup pastry flour 1/2 cup light brown sugar 1/4 cup granulated sugar 1 tsp. cinnamon 1/4 tsp. salt 1/2 cup oatmeal
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SHOW ME HOW
Filling Ingredients: 1 cup light brown sugar 1 cup granulated sugar 1/2 cup all purpose flour 2 tsp. cinnamon 1/2 tsp. iodized salt 2 tsp. orange juice 2 tsp. vanilla extract 1/2 cup heavy cream 4 oz. melted butter
Nutty Apple Crisp Topping 1) Place pecans in the food processor and press the pulse button 4 times to blend. Do not over-chop the pecans. 2) Place all of the ingredients into the bowl of a stand mixer. Using the paddle attachment, mix for 1 minute on low speed. Using a rubber spatula, scrape the paddle and sides of the bowl. 3) Mix for 1 additional minute on low speed until small clumps form and the butter is well incorporated. 4) Place crisp topping mixture into a bowl with lid.
Nutty Apple Crisp Filling 1) Melt the butter. 2) Mix the sugars, flour, cinnamon, salt, orange juice and vanilla together in a mixing bowl. 3) Add the cream and melted butter to the dry ingredients.
Cooking & Plating 1) In an ovenproof baking dish, place 8 oz. (by weight) of peeled, cored and thinly sliced apples. 2) Add 1/2 cup of the crisp filling and spread evenly over sliced apples. Wet your hands to keep the filling from sticking. 3) Spread 6 oz. (by weight) of crisp topping on top of the filling. Do not press the topping down. 4) Pre-bake at 425ºF for 9 minutes. 5) Hold at room temperature. 6) When serving, place the apple crisp into a 325°F oven for 10 minutes or until hot and bubbly. 7) Top with a large scoop of vanilla ice cream.