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Topping
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Step 1
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| Adjust oven rack to the middle position and heat to 450F. Combine flour, walnuts, oats, brown sugar, granulated sugar, cinnamon, and salt in medium bowl. Stir in butter until mixture is thoroughly moistened and crumbly. Set aside while preparing fruit filling. |
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Filling
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Step 2
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| In a glass bowl whisk together 2 Tbs Butter Flavored Olive Oil and 1/4 Cup Red Apple Balsamic. Add apples and macerate 30 minutes. Remove apples and toss in granulated sugar and cinnamon, set aside. Bring 3/4 cup apple cider & 1/4 cup Red Apple Balsamic to a simmer in a medium sauce pan over medium heat; cook, stirring periodically until reduced to ~50%, (about 5-7 minutes). Note-stop reduction just prior to desired thickness and transfer into a glass bowl. Place glass bowl on-top of a larger bowl containing ice and stir until reduction has cooled. Reduction will continue to thicken as it cools. Transfer reduced cider to a bowl or liquid measuring cup, stir in lemon juice and set aside. |
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Step 3
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| Heat butter in empty skillet over medium heat. When foaming subsides, add apple mixture and cook, stirring frequently, until apples begin to soften and become translucent, 12 to 14 minutes. (Do not fully cook apples.) Add in cider/balsamic reduction and continue cooking for an additional 2 minutes stirring constantly to coat apples. Add apple/balsamic reduction into a 8” square baking pan. |
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Step 4
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| Sprinkle topping evenly over fruit, breaking up any large chunks. Bake until fruit is tender and topping is deep golden brown, 15 to 20 minutes. Cool on wire rack until warm, at least 15 minutes. Drizzle with Red Apple balsamic and serve with Vanilla ice-cream. |
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