UW Health Sports Medicine 

Here is a Valentine's Day dessert from our chefs to you


ON WISCONSIN <b>apple crisp</b>
ON WISCONSIN
apple crisp
ON WISCONSIN

Feb. 14, 2011

Apple Crisp Get    Acrobat  Reader
MADISON, Wis. -- It's Valentine's Day and sweets are a big part of it, so here is a delicious recipe that is sure to please, from our chefs to you.

The athletic department's food and beverage service features a professional cooking staff overseen by Executive Chef Herbert Hackworthy that caters all of the events for the Division of Intercollegiate Athletics. This includes serving the suites and special social functions as well as providing the daily training table meals for UW student-athletes. Here is the latest contribution from our table to yours.

To see other culinary contributions from our chefs, including delicious turkey gravy, holiday cookies, salads, triple fudge brownies and apple crisp click here.

Apple Crisp
Ingredients:
• 5 ½ cups flour (all purpose)
• 6 ½ cups rolled oats
• 3 Tbsp Cinnamon (ground)
• 2 lbs Brown Sugar
• 1 Tbsp Baking Soda
• 1 tsp salt
• 1 lb butter
• 4 eggs
• 1 ½ Tbsp Vanilla Extract
• 6 lbs Apple pieces
• ½ cup flour
• ½ cup sugar
• 3 Tbsp Cinnamon
• 8 oz Craisins

Directions:
Combine the apple pieces, ½ cup flour, ½ cup sugar, and 3 TBL
cinnamon. Craisins are optional (of course). Heat over low to
medium heat until gooey. You will know. Remove from heat and set
aside. Mix the dry ingredients at the top of the list together. Then
mix in the eggs and vanilla. All done manually…not with an electric
mixer.

Make sure the butter is softened, then chunk it up while
mixing it in the batter. Split the batter into two (one half for the
bottom crust, one half for the top crust). Spray your pan, then place
the half for the bottom crust into your pan. Do NOT pat it down
unless you want it to be as hard as a rock. Add the apple mix, then
top with remaining batter. Again, do NOT pat it down. Bake
uncovered at 350° for 35 minutes or more.
Yield: 1,  2” full pan or a 9 x 13 pan or 6,  9 “ pies 

By Sous Chef Calvin Holden

ON WISCONSIN
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