Nutty Professor's Apple Crumble with Chantilly Cream

By Hilarybee
August 28, 2010
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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

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
  1. Heat oven to 350 F and lightly butter a 9x13 pan.
  2. 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.
  3. 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.
  4. Bake for 40-45 minutes, until golden and bubbly.

Chantilly Cream

  • 1 cup Heavy Whipping Cream
  • 2 tablespoons Extra Fine Sugar
  • 1/2 teaspoon Vanilla Extract
  • 1/2 teaspoon Almond Extract
  1. 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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