Vino Cotto Apple Streusel
By: Deena Montillo
Published: Sunday, June 5, 2011 - 6:49am

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

1 Preheat oven to 400°F (204°C). Using PAM No-Stick Cooking Spray, evenly coat a 13 by 9 x 2 inch baking dish. 2 Peel, core and cut apples into 1/4-inch slices. 3 In a large bowl, coat apple slices with lemon juice. 4 Drizzle vino cotto over apples and gently toss to coat. 5 Pour contents of bowl into the baking dish. 6 In a separate bowl, stir together the flour, sugars, cinnamon and nutmeg. Mix well. 7 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. 8 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. 9 When the apples are tender, remove the tinfoil and finish browning the topping. 10 Serve warm or at room temperature with ice cream.

About


Vino Cotto adds a delicious twist to this scrumptious apple streusel!