Missionary Crisp Recipe

Prepare apples

Preheat oven to 350°F (175°C). Wash apples and leave skins on. Core the apples and slice each into 8 uniform wedges (or cut into 1/2-inch thick slices if preferred). Place slices in a large bowl and toss immediately with fresh lemon juice to prevent browning.

Sauté apples

In a large skillet over medium heat melt 2 tbs unsalted butter. Add the apple slices in a single layer (work in batches if necessary). Sprinkle 2 tbs granulated sugar and 1 tsp ground cinnamon over the apples. Cook, stirring occasionally, until apples are slightly softened and glossy, about 4–6 minutes. Remove from heat and let cool slightly.

Make batter

In a medium bowl whisk together 1.5 cups all-purpose flour, 1 tsp baking powder, and 0.5 tsp salt. In a separate large bowl, cream the 0.75 cup granulated sugar with the 6 tbs cold cubed unsalted butter using a pastry cutter or two forks until mixture resembles coarse crumbs. Whisk together 0.75 cup whole milk, 1 large egg, and 1 tsp vanilla extract. Gradually add wet ingredients to the flour mixture and stir just until combined; the batter should be thick but pourable. If too stiff, add 1–2 tbs milk.

Assemble base and bake

Lightly butter a 9x13-inch baking dish. Spread the sautéed apples evenly in the dish. Spoon or dollop the batter over the apples, gently spreading to cover as much as possible — it does not need to be perfectly smooth; the batter will puff and set into a cake-like layer during baking. Sprinkle the prepared graham cracker crumble (see next section) evenly over the batter, pressing lightly so some crumble nests in the batter surface. Bake in the preheated 350°F oven for 30–35 minutes, or until the top is golden brown and a toothpick inserted in the center of the cake-like layer comes out with moist crumbs but no raw batter. Remove from oven and allow to rest 10–15 minutes before serving.

Make crumble

While apples are cooling and batter prepared, combine 1.5 cups graham cracker crumbs, 0.5 cup packed brown sugar, 0.5 tsp ground cinnamon, and 0.5 tsp kosher salt in a bowl. Pour in 6 tbs melted unsalted butter and fold until mixture is evenly moistened and holds together when pressed. Taste and adjust salt or sugar to preference. Set aside until ready to sprinkle on top of the batter before baking.

Make vanilla bean balls (quick whipped cream)

Chill a mixing bowl and whisk or beaters in the freezer for 10 minutes. Pour 1 cup heavy cream into the chilled bowl, add 1 tsp vanilla bean paste (or scraped seeds) and 2 tbs powdered sugar. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Spoon or pipe small dollops ("vanilla bean balls") onto warm slices of the baked dessert just before serving so they keep their shape.

Finish and serve

Warm 0.75 cup caramel sauce slightly if thick (microwave 15–20 seconds). Cut the baked Missionary Crisp into squares or spoon onto plates. Top each portion with 2–3 vanilla bean balls, drizzle generously with caramel sauce, and sprinkle a pinch (about 1/8 to 1/4 tsp) of flaky sea salt over each portion to accentuate the salted graham crumble. Serve warm. Leftovers can be refrigerated up to 3 days; reheat gently in a 325°F oven for 8–10 minutes before serving.