Brandied Caramel-Apple Crumble

Brandied Caramel-Apple Crumble Recipe
Randy Mayor; Katie Stoddard
Apple brandy gives the filling a sweet, intense flavor as a contrast to the spices.

Yield:

12 servings

Recipe from

Cooking Light

Nutritional Information

Calories 287
Caloriesfromfat 30 %
Fat 9.7 g
Satfat 1.9 g
Monofat 2.6 g
Polyfat 4.6 g
Protein 3 g
Carbohydrate 41.6 g
Fiber 3.7 g
Cholesterol 22 mg
Iron 1.2 mg
Sodium 118 mg
Calcium 30 mg

Ingredients

Filling:
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
Topping:
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

Preparation

Preheat oven to 375º.

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.

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.

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.

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.

Jennifer Martinkus,

Cooking Light

November 2004
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