Apple Crumble with Maple Ice Cream
Apple Crumble with Maple Ice Cream
Submitted by Corporate Chef Andy Stewart
Desserts
Ingredients
- 4 -6 apples, peeled, cored and sliced
- 2 tablespoons Fustini's Michigan Apple Balsamic Vinegar
- 1 tablespoon Iron Fish Bourbon Maple Syrup
- 1/2 cup sugar
- pinch cinnamon
- pinch salt
- 1 tablespoon flour
- 1/2 cup brown sugar
- 1/2 cup oatmeal
- 1/2 cup flour
- pinch cinnamon
- pinch salt
- 4 tablespoons butter, soft
- 1 teaspoon Fustini's Meyer Lemon olive oil
- 2 cups heavy cream
- 1/4 cup brown sugar
- 1/4 cup Iron Fish Bourbon Maple Syrup
- 1 teaspoon Fustini's Maple Balsamic
- 2 egg yolks
Directions
- Preheat oven to 350 degrees. Place apple slices into a bowl. Pour vinegar and syrup over top and stir to coat. Mix together sugar, cinnamon, salt and flour. Pour over apples and stir to coat. Spread apples in the bottom of the baking dish.
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- Mix all together until crumbly. Spread over apples and place into the oven. Bake until apples are soft and the crumb is brown - 30 to 40 minutes. Remove from oven and let cool before serving.
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- Place cream, sugar, syrup and vinegar in a medium-size pot and bring to simmer over low heat. Place egg yolks in a bowl. Once simmering and all sugar has dissolved, temper egg yolks by whisking in a little hot cream at a time. Once all cream is incorporated, return to pot and bring to simmer over low heat, stirring constantly. Once simmering, press through a fine-mesh sieve, press film wrap on top and refrigerate until chilled or overnight. Freeze according to your ice cream freezer directions then freeze fully overnight.
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