Brandied Caramel-Apple Crumble |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Apple brandy gives the filling a sweet, intense flavor as a contrast to the spices. Ingredients:
1 1/2 tablespoons butter, divided |
3 pounds granny smith apples, peeled and cut into 1/2-inch slices (about 8 apples) |
1 teaspoon ground cinnamon |
2 teaspoons vanilla extract |
1/2 teaspoon ground allspice |
1/2 cup calvados (apple brandy) |
1/4 cup packed dark brown sugar |
2 tablespoons half-and-half |
3 tablespoons calvados (apple brandy) |
2 teaspoons cornstarch |
cooking spray |
3/4 cup all-purpose flour |
1/2 cup whole wheat pastry flour |
1/2 cup finely chopped walnuts, toasted |
1/4 cup finely chopped pecans, toasted |
1/4 cup packed dark brown sugar |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
3 tablespoons honey |
2 tablespoons walnut or canola oil |
1 large egg yolk, lightly beaten |
Directions:
1. Preheat oven to 375º.
2. To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add apples; sauté 8 minutes or until crisp-tender. Stir in 1 teaspoon cinnamon, vanilla, and allspice; cook 1 minute. Add 1/2 cup brandy; cook 1 minute or until liquid is absorbed. Remove from heat.
3. Combine 1 1/2 teaspoons butter, 1/4 cup sugar, and half-and-half in a small saucepan. Cook over medium heat just until sugar dissolves and mixture is slightly thick (about 5 minutes). Remove from heat.
4. Combine 3 tablespoons brandy and cornstarch, stirring with a whisk. Add half-and-half mixture and cornstarch mixture to apple mixture; spoon into a 2-quart baking dish coated with cooking spray.
5. To prepare topping, lightly spoon flours into dry measuring cups; level with a knife. Combine flours, nuts, 1/4 cup sugar, 1 teaspoon cinnamon, and salt in a large bowl. Combine honey, oil, and egg yolk; add to flour mixture. Stir just until moistened. Squeeze handfuls of topping to form large pieces. Crumble over filling. Bake at 375º for 30 minutes or until golden and bubbly.
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