Nutty Professor'S Apple Crumble With Chantilly Cream Recipe

Name: Nutty Professor'S Apple Crumble With Chantilly Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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
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.
5
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.

1175

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Nutty Professor'S Apple Crumble With Chantilly Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Nutty Professor'S Apple Crumble With Chantilly Cream

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