Carey Eubanks Tomlinson
In the January issue of Simple Grace, Shellie Rushing Tomlinson, aka the Belle of All Things Southern, shares an excerpt from her new cookbook, Hungry is a Mighty Fine Sauce. Here's one of her amazing recipes!
Shellie’s Cinnamon Apple Crisp
Active time: 20 min. total time: 1 hr. serves: 12
- 8 cups apples, peeled and sliced (about 15 apples)
- ¾ cup sugar
- 1 cup flour, divided
- 3 tsp. cinnamon, divided
- ½ cup water
- 1 cup quick oats
- 1 cup brown sugar
- ½ tsp. baking soda
- ¼ tsp. baking powder
- ½ cup (1 stick) butter, melted
- ½ tsp. apple pie spice
- 2 cups whipped cream
- 1 can sweetened condensed milk
- 1 tsp. vanilla extract
Preheat oven to 350°F. Peel, core and slice apples. Layer in bottom of casserole dish. This recipe works with whatever kinds of apples you may have on hand.
Combine sugar, ½ cup flour, and 2 Tbs. cinnamon. Sprinkle over apple slices. Pour ½ cup water over this.
Combine oats with remainder of flour, brown sugar and 1 tsp. cinnamon, baking soda and baking powder. Stir in melted butter and crumble over apples. Sprinkle with apple pie spice. Bake 45 min.
For the ice cream, blend whipped cream on high until fluffy. Add condensed milk and vanilla. Pour into metal bowl and freeze 2 hrs., until it sets.
Shellie also shares how using no-churn ice cream to top her heavenly apple crisp taught her a surprising lesson in loving Jesus. To read about her fascinating insight, pick up a copy of Simple Grace today!
Check out more delicious recipes from Shellie's new cookbook, Hungry is a Mighty Fine Sauce.