The combination of apples and cinnamon is a classic with good reason. It has a comforting warmth from autumnal spices and the hearty, tart apples. To fast foodify the dish, we turned to Domino's' CinnaStix: a bready, pizza dough byproduct topped with cinnamon and sugar and accompanied by a small well of sticky-sweet icing for optimal dunkage. Here, we balance the sweetness of our CinnaStix topping with a tart, boozy apple base.
Notes: We used a combination of Braeburn, Gala, and Fuji apples for this recipe. Scotch lends a lovely smoky note to the filling, but any of the other brown liquors will produce lovely results.
- Yield:Serves 6
- Active time: 15 minutes
- Total time:1 hour 10 minutes
- For the CinnaStix Topping:
- 1 3/4 ounces (abut 1/3 cup) all purpose flour
- 2 1/2 ounces (about 1/3 cup) turbinado sugar
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cinnamon
- 1 tablespoon freshly grated zest from 1 lemon
- 1 teaspoon kosher salt
- 3 ounces (6 tablespoons) unsalted butter, cut into small cubes and chilled
- 1 box Domino's CinnaStix, cut into 1/2-inch dice
- 1/2 portion of CinnaStix icing (reserve remaining icing to garnish)
- For the Apples:
- 4 medium Golden Delicious, Gala, or Granny Smith apples, peeled, cored, and diced
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon kosher salt
- 2 tablespoons bourbon, rye, or Scotch whiskey
For the Topping: Combine flour, sugar, nutmeg, cinnamon, lemon zest, and salt in a large bowl. Add cubed butter and work the mixture with your hands until the dry ingredients are worked into the butter and small, pea-sized pieces form. Add half of the icing cup along with the diced CinnaStix. Fold to combine until the mixture begins to fully stick together.
For the Apples: Toss apples with sugar, cornstarch, salt, and whiskey in a large bowl until evenly combined. Transfer to baking dish and cover with the topping, making sure that the cubes of CinnaStix are well incorporated with the butter to prevent burning. Cover tightly with foil and bake for 25 minutes. Remove foil and continue baking until the topping is well browned and firm to the touch, about 25 minutes longer. Remove from oven and let cool at least 10 minutes before serving.
To garnish, scrape the remaining icing tub from the CinnaStix into a small ziplock bag. Cut the corner of the bag to create a very small hole. Squeezing the bag with light and even pressure, drizzle the icing over the cooled crisp.