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Restaurants›THE CLUB Steakhouse & Rooftop Bar – Parque das Nações›Sizzling Apple Crumble Recipe

Sizzling Apple Crumble Recipe

Name: THE CLUB Steakhouse & Rooftop Bar – Parque das Nações SIZZLING APPLE CRUMBLE Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 6 cups Granny Smith apples (peeled, cored, and sliced); 3 tbs Medjool dates (pitted, chopped); 1 tbs Golden raisins; 3 tbs Light brown sugar; 1 tbs Lemon juice; 1 tsp Ground cinnamon; 1 tsp Ground nutmeg; 1 tbs Cornstarch; 2 tbs Brandy; 1 cups All-purpose flour; 3 tbs Rolled oats (old-fashioned); 1 tbs Light brown sugar (packed); 2 tsp Granulated sugar; 6 tbs Cold unsalted butter (cut into cubes); 0.25 tsp Pinch of fine sea salt; 0.75 cups Granulated sugar; 2 tbs Water; 0.5 cups Heavy cream (warm); 2 tbs Unsalted butter; 0.5 tsp Sea salt; 2 tbs Brandy; 4 scoops Vanilla ice cream (scoops)

Inspired by THE CLUB Steakhouse & Rooftop Bar – Parque das Nações

Time1h

Serves4

Crumble de maçã, com tâmaras, passas e bola de gelado, regado com caramelo salgado com brandy.

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Ingredients

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Apple filling

6 cups Granny Smith apples (peeled, cored, and sliced)

3 tbs Medjool dates (pitted, chopped)

1 tbs Golden raisins

3 tbs Light brown sugar

1 tbs ReaLemon lemon juice

1 tsp Ground cinnamon

1 tsp Ground nutmeg

1 tbs Cornstarch

2 tbs Brandy

Crumble topping

1 cups 00 bread flour

3 tbs Rolled oats (old-fashioned)

1 tbs Light brown sugar (packed)

2 tsp granulated sugar

6 tbs Cold unsalted butter (cut into cubes)

1/4 tsp Pinch of fine sea salt

Salted caramel brandy sauce

3/4 cups granulated sugar

2 tbs Water

1/2 cups Heavy cream (warm)

2 tbs Unsalted butter

1/2 tsp Sea salt

2 tbs Brandy

To serve

4 scoops Vanilla ice cream (scoops)

Method

Apple filling

Prepare apples

Preheat oven to 190°C (375°F). Peel, core and slice enough apples to measure 6 cups. Place slices in a large bowl and toss with lemon juice to prevent browning.

Add the chopped dates and raisins to the apples along with 3 tbs light brown sugar, 1 tsp cinnamon, 1 tsp nutmeg and 1 tbs cornstarch. Toss gently to coat so the cornstarch is distributed.

Pour in 2 tbs brandy and stir briefly so fruit is evenly mixed. Transfer the apple mixture to a 9-inch (23 cm) ovenproof skillet or baking dish, spreading into an even layer.

Crumble topping

In a medium bowl combine 1 cup all-purpose flour, 3 tbs rolled oats, 1 tbs packed light brown sugar, 2 tsp granulated sugar and 1/4 tsp salt.

Add the cold cubed butter. Using a pastry cutter, two knives or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Scatter the crumble evenly over the apple filling, covering most of the fruit but leaving a few gaps for steam to escape.

Bake & sizzle

Place the skillet/dish in the preheated oven and bake for 30–35 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.

If you want a more intense 'sizzling' finish, switch oven to broil for the last 1–2 minutes—watch closely to avoid burning.

Salted caramel brandy sauce

While the crumble bakes, make the sauce: in a small heavy-bottomed saucepan combine 3/4 cup granulated sugar and 2 tbs water over medium heat. Stir only until sugar dissolves, then stop stirring and let it simmer undisturbed until it turns a deep amber color (about 6–8 minutes).

Remove from heat and carefully whisk in 1/2 cup warm heavy cream (mixture will bubble vigorously). Add 2 tbs butter and 1/2 tsp sea salt, stirring until smooth.

Stir in 2 tbs brandy. Taste and adjust salt if needed. Keep warm over very low heat or transfer to a heatproof jug.

To serve

When crumble is done, remove from oven and let sit 5 minutes. Spoon vanilla ice cream scoops onto individual serving plates or place a scoop directly into the warm skillet.

Ladle warm salted caramel brandy sauce over the ice cream and crumble. If desired, carefully flame with a little extra brandy: pour 1 tsp brandy over each portion, ignite with a long match, let flame burn out, then serve immediately (optional and use caution).

Serve sizzling: bring the hot skillet to the table so the dessert continues to bubble and steam while enjoying.