House-made Desserts Recipe
Make House-made Desserts Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Warm Apple Crisp with Vanilla Whipped Cream (serves 6)
Method
Warm Apple Crisp with Vanilla Whipped Cream (serves 6)
- 1
Prep and preheat
Preheat the oven to 375°F (190°C). Lightly butter or spray a 9x13-inch (or 8x8 for deeper) baking dish.
- 2
Prepare the apples
Peel (optional), core and thinly slice the apples to yield about 6 cups. Place sliced apples in a large bowl. Add 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 2 tablespoons lemon juice, 1 tablespoon flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg and 1/4 teaspoon salt. Toss thoroughly so apples are evenly coated. Let sit 10 minutes to macerate and release juices.
- 3
Make the crumble topping
In a separate bowl combine 3/4 cup cold grated unsalted butter, 1 cup rolled oats, 3/4 cup all-purpose flour, 1/2 cup packed brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon kosher salt and 1/2 cup chopped pecans or walnuts (if using). Using a pastry cutter, two forks or your fingertips, rub the butter into the dry ingredients until mixture resembles coarse crumbs with some pea-sized pieces.
- 4
Assemble and bake
Transfer the macerated apple mixture (including released juices) into the prepared baking dish, spreading evenly. Sprinkle the crumble topping over the apples in an even layer. Bake in the preheated oven for 35–45 minutes, until topping is golden brown and apple juices are bubbling at the edges. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
- 5
Make vanilla whipped cream
While the crisp bakes, chill a metal or glass mixing bowl and beaters (optional but helpful). Pour 1 cup cold heavy cream into the chilled bowl. Add 2 tablespoons powdered sugar and 1 teaspoon pure vanilla extract. Whip with an electric mixer on medium-high speed until soft to medium peaks form—stiff peaks if you prefer firmer cream. Taste and adjust sweetness to taste.
- 6
Rest and serve
Allow the baked crisp to rest 10–15 minutes to settle the juices. Serve warm with a generous dollop (about 2–3 tablespoons) of vanilla whipped cream per serving. Store leftovers covered in the refrigerator up to 3 days; reheat in a 350°F (175°C) oven until warm.