Apples and Vino Cotto Streusel
Apples and Vino Cotto Streusel
Vino Cotto adds a delicious twist to this scrumptious apple streusel!
Recipe and photo by Deena Montillo
Verified Recipe ✅
Ingredients:
- 5-6 large McIntosh apples
- 2 oz. Vino Cotto di Montillo
- ½ cup all-purpose flour
- ¼ cup light brown sugar
- 1 tablespoon granulated sugar
- 1/8 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 4 tablespoons butter, chilled, cut into pieces
- vanilla or vanilla fudge swirl ice cream
Directions:
- Preheat oven to 400°F (204°C). Lightly coat the bottom and sides of a 13" x 9" x 2" inch baking dish with non-stick cooking spray.
- Peel, core and cut apples into ¼” slices.
- 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 fork tender, loosely cover the baking dish with a piece of tinfoil.
- When the apples are fork tender, remove the tinfoil and finish browning the topping.
- Serve warm or at room temperature with ice cream. Yield: 8 servings
A delicious dessert combination that's easy to prepare--making it the perfect ending for any occasion.
Recipe and photo by Deena Montillo
Verified Recipe ✅
Poaching then grilling...the results is a tender and flavorful turkey. The amazing flavor of vino cotto lends a modern twist. Try this delicious recipe for your next Thanksgiving dinner!
Recipe by Emma Knowles, Lisa Featherby & Alice Storey
Photo by Ben Dearnley
Styling by Emma Knowles
Gourmet Traveler, December 2009 issue
Verified Recipe ✅
Try serving this dish with orzo tossed with butter and grated Parmesan and a salad.
Recipe by Leslie Revsin, Fine Cooking Issue 29
Photo by Mark Ferri
Verified Recipe ✅