Fall

Nutty Professor's Apple Crumble with Chantilly Cream

by:
August 28, 2010
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

  • Serves 6
Ingredients
  • Apple Crumble
  • 1 1/4 pounds semi-tart apples (I used 4 medium McIntosh and 4 medium Northern Spy)
  • 2 tablespoons flour
  • 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
In This Recipe
Directions
  1. Apple Crumble
  2. Heat oven to 350 F and lightly butter a 9x13 pan.
  3. 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.
  4. 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.
  5. Bake for 40-45 minutes, until golden and bubbly.
  1. Chantilly Cream
  2. 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.

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  • Hilarybee
    Hilarybee
  • drbabs
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  • AntoniaJames
    AntoniaJames
Review
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