Author Notes
Apples looked gorgeous at our Farmer's Market this week, and at $1 a pound, I felt like I was committing highway robbery. So I bought 8 pounds! I have no clue as to what I will do with all these apples, but my husband wanted Apple Crumble with no frills. Just plain old apple crumble. He eschewed all of my suggestions- no candied ginger pieces, no caramel bottom. So I decided to go nutty. —Hilarybee
Ingredients
- Apple Crumble
-
1 1/4 pounds
semi-tart apples (I used 4 medium McIntosh and 4 medium Northern Spy)
-
2 tablespoons
flour
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Juice and Zest of One Lemon
-
1/4 cup
sugar
-
1/2 teaspoon
Vietnamese Cinnamon (heaping!)
-
1/4 teaspoon
ground allspice
-
1/4 teaspoon
ground cardamom
-
1 cup
chopped pecans
-
1 cup
sliced almonds
-
3/4 cup
All-Purpose Flour
-
1/2 cup
Dark Brown Sugar, packed
-
1
stick of Butter, cubed
- Chantilly Cream
-
1 cup
Heavy Whipping Cream
-
2 tablespoons
Extra Fine Sugar
-
1/2 teaspoon
Vanilla Extract
-
1/2 teaspoon
Almond Extract
Directions
- Apple Crumble
-
Heat oven to 350 F and lightly butter a 9x13 pan.
-
To Make the Filling: Peel and core the apples and slice them about 1/4 an inch thick. Add the lemon juice, then the sugar, flour, and spices. Make sure the apples are well coated. Pour the mixture into the prepared pan- make sure to make an even layer.
-
To Make the Topping: Pulse the flour, butter, and brown sugar in a food processor until the butter is a little larger than peas. Add the nuts and pulse again until well incorporated. Pour the topping on top of the apples.
-
Bake for 40-45 minutes, until golden and bubbly.
- Chantilly Cream
-
Using a stand mixer with the whisk attachment, beat the cream on the highest setting. Slowly add the vanilla, almond, and sugar while the whipping cream thickens. Beat until soft peaks form.
Dedicated locavore. I spend my weekends on the back roads (often lost!) looking for the best ingredients Ohio has to offer. I am often accompanied by my husband, Mr. Radar and our dog, Buddy. Born in West Virginia, raised in Michigan, I moved to Ohio for college and have lived there on and off since. I love to meet farmers and local producers. Cooking is an extension of this love.
You can follow my move from government analyst to cottage industrialist and view the food I cook for my personal mad scientist on thistleconfections.com
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