How to Make Apple Crisp Trifle! | Bake Along w/ Anna Olson

Recipe below—bake along! Who says trifle has to be made using cake? Layering a chilled apple crisp with a creamy pastry cream and toasted pecans makes for a delicious variation on a trifle, perfect for the holiday season, or really any special occasion when you need to feed a crowd.

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• Recipe •
Makes one 12-cup (3 L) trifle
Serves 12 to 16
Prep time: 40 minutes
Cook time: 55 minutes

The trifle can be assembled up to a day ahead and stored covered and refrigerated.

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• Ingredients •

Classic Apple Crisp:
Makes one 8-cup (2 L) baking dish. Serves 6 to 8 on its own
6 cups (780 g) peeled and diced tart apples
¾ cup (150 g) packed light brown sugar, divided
½ tsp vanilla extract
1 ¼ cups (125 g) regular rolled oats
1/3 cup (50 g) all-purpose flour
½ tsp ground cinnamon
½ cup (115 g) unsalted butter, melted

Pastry cream:
¼ cup (50 g) packed light brown sugar
2 ½ tbsp cornstarch
½ cup (125 mL) half-and-half cream
½ cup (125 mL) milk
4 large egg yolks
2 tbsp (30 g) unsalted butter
2 tsp vanilla extract
2 Tbsp (30 mL) Bourbon or rum (optional)

Whipped cream & assembly:
1 ½ cups (375 mL) whipping cream
2 tbsp (25 g) granulated sugar
1 tsp vanilla extract
2 tbsp (30 mL) Bourbon or rum, plus extra for sprinkling
1 recipe Apple Crisp, baked and chilled
1 ½ cups (150 g) lightly toasted pecan halves
ground cinnamon for garnish

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• Directions •
1. Preheat the oven to 350°F (180°C).

2. Toss the apples with ¼ cup (50 g) of the brown sugar and the vanilla and spread it into an 8-cup (2 L) baking dish.

3.Stir the oats, the remaining ½ cup (100 g) of brown sugar, flour and the cinnamon. Pour in the melted butter and stir until evenly combined. Sprinkle this over the fruit and bake for 40 to 45 minutes, until the fruit is bubbling at the edges and the crisp is evenly browned.

4. For the pastry cream, whisk the brown sugar and cornstarch together in a large saucepan, then whisk in the milk and cream, followed by the egg yolks. Place the butter and vanilla in a medium heatproof bowl and set a strainer on top. Bring the milk mixture to a full simmer at just above medium heat while whisking constantly (but not vigorously) until it begins to bubble and is very thick, about 10 minutes. Pour the custard through the strainer, using the whisk to push it through. Remove the strainer and whisk the custard in the bowl until the butter has melted. Place a piece of plastic wrap directly on the surface of the custard, let cool on the counter for an hour and then refrigerate for at least 2 hours. Once chilled, stir in the Bourbon or rum, if using.

5. Whip the cream until it holds a soft peak. Fold 1 cup (250 mL) of the whipped cream into the pastry cream. Stir in the sugar, vanilla and 2 tbsp of Bourbon or rum (if using) into the remaining whipped cream. To assemble, spoon out half of the chilled apple crisp into a 12-cup (3 L) trifle bowl and sprinkle with Bourbon or rum.

6. Top the crisp with half of the pastry cream and sprinkle with half of the pecans. Top this with the remaining apple crisp, sprinkle with Bourbon and top with the remaining pastry cream and pecans. Spread the whipped cream overtop and dust lightly with cinnamon. Chill until ready to serve.