Melrose Apples and Apple Crisp Parfait Recipe
I tried my first melrose apple when someone brought in their apples for a custom cider press. As soon as I bit into it I knew I had to have these trees at the orchard. They're not my favorite fresh off the tree but once they mellow a month or two - wow! So good!
Approximate Ripening Date: October 3rd
Flavor: Initially this apple is tart when picked but after a little bit of time mellowing it sweetens right up.
Baking: It's more of a delicate, tender apple when baked in pies, cakes and crisps.
History: Jonathan x Red Delicious Cross created in 1944 at the Ohio Agricultural Experiment Station.
Other: The Melrose is the apple of Ohio State.
Apple Crisp Parfait
by KimLapacek (aka ME!)
1 c. rolled oats
1/2 c. packed brown sugar
4 T. butter, melted
3 c. apples, sliced and peeled
1/2 c. brown sugar
1/2 tsp. nutmeg
1/4 tsp. cinnamon
1 1/2 T. Spumante Champagne (or lemon juice, but not as fun because you can drink the rest of the champagne after you open the bottle for this dessert!)
1 qt. Vanilla ice cream
In an 8x8x2-inch baking pan, combine oats, brown sugar, and butter. Bake in 350-degree oven for 10 minutes (mixture will be soft). Cool and crumble. Mix apples, second 1/2 cup of brown sugar, nutmeg, cinnamon and champagne. Microwave on high for 2 minutes, stirring half-way through. Divide apple mixture among 8 parfait glasses. Top with slightly softened ice cream and crumble oat mixture.