Warm Apple Torte Recipe

Prepare apples

Preheat the oven to 375°F (190°C). Butter a 9-inch (23 cm) tart or springform pan and dust lightly with 1 teaspoon granulated sugar. In a large bowl combine the thinly sliced apples (4 cups Granny Smith + 2 cups Honeycrisp/Fuji) with 1 tablespoon granulated sugar, 3 tablespoons light brown sugar, 1 tablespoon fresh lemon juice, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1 tablespoon cornstarch and 1 teaspoon vanilla extract. Toss gently until the apple slices are evenly coated. Let sit 5–10 minutes to release juices.

After resting, drain off any excess liquid into a small bowl (reserve the liquid). Arrange the apple slices in the prepared pan in concentric overlapping layers, packing them snugly but not smashed. If you have extra apples, mound them lightly in the center.

Make crumb

In a medium bowl combine 3 tablespoons all-purpose flour, 4 tablespoons packed light brown sugar, 1/2 cup chopped walnuts and 1/2 cup chopped pecans, and 1/4 teaspoon sea salt. Add 3 tablespoons cold unsalted butter cut into small pieces. Using a pastry cutter, two forks, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter and nuts.

Taste a small piece and adjust salt or sugar if desired. Set the crumb topping in the refrigerator while you finish assembling to keep the butter cold; this will give a crisp, crumbly texture after baking.

Chill tools

Place the mixing bowl and beaters in the refrigerator or freezer for 10 minutes beforehand for best whipping results (optional but recommended).

In the chilled bowl pour 1 cup cold heavy whipping cream, add 2 tablespoons pure maple syrup, 1 teaspoon confectioners' sugar, 1/2 teaspoon vanilla extract and 1/2 teaspoon finely grated lemon zest (optional). Using an electric mixer on medium-high speed, whip until soft peaks form, about 2–3 minutes. Stop when the cream holds soft peaks — it should be smooth and billowy but not grainy or overwhipped. Refrigerate until serving.

Sprinkle the chilled walnut-pecan crumb evenly over the arranged apple slices, covering the top. If the reserved apple juices are very flavorful, you can drizzle up to 1 tablespoon of the reserved juice over the apples before adding the crumb (do not add more or it will make the torte soggy).

Place the pan in the center of the preheated 375°F (190°C) oven. Bake for 35–45 minutes, rotating halfway through, until the topping is golden brown, the nuts are toasted, and the apples are tender when pierced with a knife. If the topping browns too quickly, tent loosely with aluminum foil for the last 10–15 minutes.

Remove the torte from the oven and let rest on a wire rack 10–15 minutes. The filling will firm up slightly as it cools, making it easier to slice.

Run a thin knife around the pan edge to loosen, then slice and transfer portions to plates. Serve warm with a generous dollop (about 2–3 tablespoons) of maple whipped cream on each slice. Optionally, garnish with a light drizzle of additional maple syrup or a few chopped toasted nuts.