Vino Cotto Apple Streusel

Photo: Deena Montillo

Ingredients

6 large McIntosh apples

1 tablespoon lemon juice

1/2 cup all-purpose flour

1/4 cup light brown sugar (dark brown sugar optional)

1 tablespoon granulated sugar

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

4 tablespoons margarine, chilled, cut into pieces

3 ounces Vino Cotto di Montillo

vanilla or vanilla fudge swirl ice cream

Preparation

Preheat oven to 400°F (204°C). Using PAM No-Stick Cooking Spray, evenly coat a 13 by 9 x 2 inch baking di sh.

Peel, core and cut apples into 1/4-inch slices.

In a large bowl, coat apple slices with lemon juice.

Drizzle vino cotto over apples and gently toss to coat.

Pour contents of bowl into the baking dish.

In a separate bowl, stir together the flour, sugars, cinnamon and nutmeg. Mix well.

Add butter pieces to mixture. Using a large table fork, press butter into the flour mixture to form a granular mixture. Sprinkle the topping over the apples.

Bake for 30 minutes, checking periodically to avoid burning. If the topping begins to brown before the apples are tender, loosely cover the baking dish with a piece of tinfoil.

When the apples are tender, remove the tinfoil and finish browning the topping.

Serve warm or at room temperature with ice cream.