Categories: dessert, not tried

Ingredients

• 3 medium, tart apples
• 1/2 cup sugar
• 1/8 tsp salt
• 1/8 tsp cinnamon
• pinch freshly ground nutmeg
• zest of 1/2 lemon
• 1 tsp lemon juice
• 1/4 cup flour
• 3/4 cup ground macaroons
• 1/2 cup brown sugar
• pinch salt
• 4 Tbsp butter, cut into small pieces and chilled
• 4 scoops tortoni

Directions

1. Reserve 4 of the best-looking macaroons. Break the remainder into small pieces and return to the oven for 8 minutes to dry them out. Let cool.

2. Pour the toasted macaroon chunks unto the food processor and pulse 2 – 3 times. The mixture does not need to be a powder. Pour into a bowl.

3. Prepare the apples: peel, core, and cut apples into 1/4-inch dice. In a large mixing bowl, toss the apples with the sugar, salt, cinnamon and nutmeg. Add the lemon zest and juice, gently mix.

4. Make the crisp: In the bowl of the food processor, combine the flour, 3/4 cup ground macaroons, the brown sugar and salt. Pulse to combine. Add the cubed butter and pulse 4 – 5 times until the butter is pea-sized.

5. In 4 1-cup ramekins, fill the bottom layer with the apple mixture, then a layer of crisp, then another apple layer and another crisp layer. Fill the ramekins overly full; the filling will compress as it bakes.

6. Bake until the apple filling is bubbling and the crisp has dried out a bit, 20 – 25 minutes. Let the crisps cool slightly before serving. Top each with a small portion of frozen tortoni and a reserved macaroon.

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