Peanut butter apple crisp

February 21, 2008 5:07:38 PM PST
Here to share her sinfully delicious recipe is the Pastry Chef Annie Baker for Mustards Grill in the Napa Valley.

Peanut Butter Crisp Topping
To be served with Apple filling
Covers about 6 crisp

    1¾ cups Old Fashioned Oats
    ½ cup brown sugar
    ¼ cup sugar
    ½ cup flour
    ½ teaspoon salt
    ½ teaspoon ground cinnamon
    3 ounces butter, cut into cubes
    2/3 cups Creamy Peanut butter
    ½ teaspoon Vanilla Extract

    Method:
    In the bowl of a mixer with a paddle attachment, combine the Oats, sugars, flour, salt and cinnamon. Add the butter and mix until it starts to come together. Add the peanut butter and vanilla and mix until it comes together again.

Apple Filling
Serves about 6

    10-12 Apples, peeled, cored and cut up into chunks
    ½ cup sugar
    ¼ teaspoon ground ginger
    2 Tablespoons fresh squeezed lemon juice
    pinch salt

    Method:
    Place prepped apples in a large bowl. Add the sugar and spices and lemon juice. Toss to coat all the apple pieces. Place apple filling in heat proof dish. Cover with crisp topping and bake at 350°F for 35-40 minutes, or until filling is bubbly and topping is golden brown.

About Pastry Chef Annie Baker from Mustards Grill, Napa
Annie Baker is a prime example of a professional woman who finally decided to change career direction and pursue her true passion in the pastry arts. After receiving an Accounting degree from Saint Mary's College in South Bend, Indiana, Annie worked in large corporate banks in downtown Chicago. After ten years of "counting beans" and (more importantly) delighting a steadily increasing number of co-workers with the sweet treats she made at home, Annie ventured west and enrolled in the Pastry Arts Program at CIA Greystone for formal training.

Annie was always creative and detail-oriented, but it was then and there that she gained the knowledge, skills and confidence needed to advance from amateur home baker to professional pastry chef. Upon graduation, and barely a year after dining as just another tourist at Mustards Grill in the Napa Valley, Annie joined the Mustards kitchen team and was quickly given her own pastry station to manage and develop. As Mustards Pastry Chef, she now collaborates with owner/chef Cindy Pawlcyn to create all of the wonderful and delectable desserts enjoyed by so many happy customers year in and year out. Annie Baker is one of the kindest, friendliest people in her field, with an infectious energy and enthusiasm for life. Having transitioned from Banking to Baking, she is always eager to share personal experiences and insights into the joys of finding one's destiny later on in life, sometimes even when you least expect it.


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