Nutty Professor's Apple Crumble with Whipped Cream

August 28, 2010
2 Ratings
  • Serves 6
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

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • Hilarybee
  • drbabs
  • AntoniaJames
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

3 Reviews

Hilarybee August 29, 2010
Thank you for your nice comments! It makes a great breakfast- if you like breakfast on the sweeter side.
drbabs August 29, 2010
Ditto! My husband would also love this!
AntoniaJames August 29, 2010
Sounds delish!! Thanks for posting this. Saved! ;o)