Moonshine Sauteed Apple and Peanut Butter Trifle

  • Level: Intermediate
  • Total: 1 hr
  • Active: 50 min
  • Yield: 6 to 8 servings
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Ingredients

Crumble:

3/4 cup all-purpose flour

3/4 cup rolled oats 

3/4 cup roasted peanuts, chopped

3/4 cup granulated sugar 

1/4 cup peanut oil 

Apples:

3 tablespoons unsalted butter

3 ounces moonshine 

3 tablespoons light brown sugar 

1 teaspoon pumpkin pie spice 

3 large Pink Lady apples, cheeks removed and cut into 1/2-inch slices 

Filling:

1 pound cream cheese, softened

1 1/2 cups creamy peanut butter 

1 cup confectioners' sugar 

1 cup whole milk, at room temperature 

2 cups heavy whipping cream, cold 

Directions

Special equipment:
a large trifle dish
  1. Preheat the oven to 350 degrees F.
  2. For the crumble: In a large bowl combine the flour, oats, peanuts, granulated sugar and peanut oil. Pour onto a cookie sheet and bake until golden brown and crunchy, about 15 minutes. Cool completely.
  3. For the apples: Meanwhile, melt the butter in an enameled cast-iron skillet over medium heat until golden, about 2 minutes.
  4. In a large bowl, combine the moonshine, brown sugar, pumpkin pie spice and apples. Toss to coat the apples. Add the mixture to the skillet and cook, stirring occasionally, until the apples are caramelized and tender, 8 to 12 minutes. Remove from the heat and cool completely.
  5. For the filling: In a stand mixer fitted with the paddle attachment, beat together the cream cheese, peanut butter, confectioners' sugar and milk until smooth and creamy.
  6. In another large mixing bowl or with a stand mixer, whip the cream until it forms stiff peaks. Fold two-thirds of the whipped cream into the peanut butter mixture until no white streaks remain. Reserve the remaining whipped cream for garnish.
  7. Build the trifle: In a large trifle dish, put one-third of the apples on the bottom. Top with one-third of the crumble and one-half of the peanut butter filling. Repeat to create a second layer. Add the remaining apples, then the reserved whipped cream, and finish with the remaining crumble topping.
  8. Store covered in the refrigerator until you are ready to serve.

Cook’s Note

The trifle can be made in individual trifle dishes, layered in the same order. Quantity will depend on the size of the dishes.

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