Showing posts with label Bibliophile. Show all posts
Showing posts with label Bibliophile. Show all posts

Sunday, November 7, 2010

Welcome, Kate Carlisle!

Kate Carlisle’s Crazy Delicious Apple Crisp

Thanks so much to Avery for hosting me here today! Despite my excitement, I was unspeakably intimidated when I was invited to blog here at Mystery Lovers Kitchen. The reason is, I have a lot in common with Brooklyn Wainwright, the bookbinder heroine of my latest mystery, THE LIES THAT BIND. Brooklyn and I don’t like to cook. We prefer takeout. And if the takeout is provided by overly generous next door neighbors, so much the better.

If I am going to sacrifice my time and effort on something that will disappear in a few minutes, it better be crazy delicious. This apple crisp is so out-of-this-world decadent that memories of each time I ate it linger in my mind. It’s addictive, and fear has prevented me from making it for at least a few years.

Well, fear and the whole no-cooking thing.

Now that I’ve reintroduced it to my palate, I’ve decided to feature it in the next Bibliophile Mystery. So when you’re reading Brooklyn’s next adventure and you come across the passage about the apple crisp, you’ll know that you inspired it here at Mystery Lovers Kitchen. Isn’t that fun?!

Warning: This recipe is by no means low fat. It has butter. Heavy cream. Cheddar cheese. (Yes, cheese. Apples and cheddar go together surprisingly well. In fact, I once read that Wisconsin has a law on its books requiring that apple pie in restaurants be served with a slice of cheddar. Believe me, you do not want to run afoul of the Cheese Police in Wisconsin!)

In the book, Brooklyn eats it with vanilla ice cream, but I skipped that part. Only in fiction can you eat like that without gaining weight.

Kate Carlisle’s Crazy Delicious Apple Crisp


¼ C + 2 T all-purpose flour

¼ C light brown sugar

¼ C sugar

¼ t cinnamon

1/8 t nutmeg

¼ C cold salted butter

1 oz extra sharp cheddar cheese, finely shredded

½ C chopped pecans


6 assorted apples, peeled and cut into ½-inch chunks

2 T apple liqueur, apple brandy, or apple cider (I used Stirrings Apple Liqueur)

½ t lemon zest

¼ C sugar

Caramel sauce:

1 C brown sugar

1 T corn starch

1 C cream

2 T apple liqueur, apple brandy, or apple cider

1 T butter


Prepare the topping at least a couple hours before you plan to bake the dessert. Mix together the dry ingredients. Cut in the cold butter until the mixture resembles wet sand. (You can use a food processor and pulse it a few times for one second at a time.) Add the cheese and nuts and mix well. Form a ball of dough, wrap it in plastic wrap, and let it chill in the refrigerator for at least two hours.

Preheat the oven to 375 degrees. Mix together the filling ingredients and put into a round or square pan with deep sides. The pan pictured here is eight inches square. Break apart the topping on top of the filling. Bake until the filling is bubbly and the top is nicely browned, about 40 minutes.

While the crisp is baking, make the caramel sauce. Mix together all ingredients in a heavy bottomed pan and place over low heat. Stir frequently as it thickens.

Serves: 1 (unless you’re far more generous than I am!)

What is your favorite holiday dessert?

Tell me about some of the strange laws you’ve heard about. And if you haven’t heard of any,you might want to check out some websites devoted to dumb laws, such as Go find something odd and interesting that we can laugh about here. (And yes, you can verify the Wisconsin law I mentioned.)

While you’re browsing the internet, I hope you’ll sign up for my mailing list at You can read an excerpt of THE LIES THAT BIND, too, and get an insider’s glimpse into Brooklyn’s favorite San Francisco hot spots.

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Thanks for a terrific post, Kate!

Hugs, Avery