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Blog

Honeycrisp Apple and Vanilla Crumble

Patricia Reitz

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Honeycrisp Apple and Vanilla Crumble - ButterYum

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University of Minnesota

Have you had the opportunity to sample Honeycrisp Apples yet?  Man are they good.  A cross between Macoun and Honeygolds developed at the University of Minnesota, their flavor and texture are well balanced, aromatic, juicy, and very crisp.

Honeycrisps are an excellent eating apple, but I wondered how they would hold up to baking.  Since the variety is relatively new on the market (1991), my online research was inconclusive so I decided to do a little experiment to find out for myself.  I'm very pleased with the results of my apple crumble.  The apples softened nicely, but kept their shape, and they held most of their juices - no pools of apple soup or apple sauce in my baking dish!  Slices of room temperature crumble hold their shape nicely when plated.  I can't wait to try honeycrisps the next time I make apple pie.

Honeycrisp Apple and Vanilla Crumble

serves 12-16 (one 9x13 pan)

Apple Layer:

4 1/2 to 5 pounds honeycrisp apples, peeled, cored, and cut into 1/2-inch cubes or slices

1 vanilla bean, split lengthwise and seeds scraped

2/3 cup white granulated sugar

3 tablespoons all-purpose flour

1-2 tablespoons freshly squeezed lemon juice

1/8 teaspoon freshly grated nutmeg

1/8 teaspoon salt

Crumble:

1 vanilla bean, split lengthwise and seeds scraped

1 cup white granulated sugar

2 cups all-purpose flour

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

16 tablespoons unsalted butter, chilled, cut into cubes

Preheat oven to 400F and spray a 9x13 baking dish with non-stick spray.  

To make the apple layer: 

In the bowl of a food processor, combine the sugar and the scraped vanilla bean seeds; process until the seeds are well dispersed in the sugar.  In a large bowl, combine the apples, vanilla/sugar mixture, and the remaining apple layer ingredients; mix well until apples are evenly coated before pouring into the prepared baking dish.  

To make the crumble:

In the same food processor bowl, place the sugar and the scraped vanilla bean seeds; process until the seeds are well dispersed in the sugar.  Add the flour, cinnamon, and salt; pulse a couple of times to incorporate.  Add the chilled butter cubes and pulse until the mixture resembles coarse crumbs.  With your hands, squeeze small amounts of the crumb mixture together to form clumps before covering the apple layer (not all of the crumbs will clump - that's okay).  Bake uncovered on the center rack for 45 minutes.  Cool for at least 30 minutes before serving.  Serve with ice cream or a dollop of lightly sweetened Vanilla Whipped Cream.

Notes: 

Recipe can be halved and baked in an 8-inch baking dish.  

Add the empty vanilla bean pods to your vanilla sugar. You all have a container of vanilla sugar, don't you?  :)

One teaspoon of vanilla bean paste or pure vanilla extract can be substituted for each vanilla bean called for in the recipe.