Honeycrisp Apple and Vanilla Crumble

Honeycrisp Apple and Vanilla Crumble - ButterYum

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)

Printable Recipe

Ingredients

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

Directions

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

2. 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. 

3. 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.  

4. 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. 

5. Add the flour, cinnamon, and salt; pulse a couple of times to incorporate. 

6. Add the chilled butter cubes and pulse until the mixture resembles coarse crumbs. 

7. Using 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). 

8. Bake uncovered on the center rack for 45 minutes. 

9. Cool for at least 30 minutes before serving. 

10. 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 used vanilla bean pods to a container of sugar to make homemade vanilla sugar.

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

Mixed Berries with Double Vanilla Creme Anglaise

Fresh mixed berries, with the volume turned up!

Fresh Berries + Double Vanilla Creme Anglaise = Love!

I start this incredible dessert by macerating the berries in a little vanilla sugar (see below) before I drown them in luscious pools of creme anglaise. You don't have to do this step, but it brings it one notch closer to heaven if you ask me. Plain ole white granulated sugar, or even brown sugar would work well too - just sprinkle a little sugar on, stir the fruit every now and then, and before you know it, they'll be all juicy and super delish.

Double Vanilla Creme Anglaise

makes about 2 cups (plan ahead and serve chilled or room temperature)

Printable Recipe

Ingredients

• 2 cups heavy cream, light cream, or half & half (or a mixture of them all)

• 2 egg yolks

• Seeds from 1/2 of a vanilla bean

• pinch of salt

• 1/2 teaspoon pure vanilla extract

• 1 1/2 teaspoons Amaretto (optional)

Directions

1. In a heavy bottomed saucepan, combine the cream, egg yolks, vanilla bean (seeds and pod), and salt.

2. Heat over medium, stirring constantly, until the mixture thickens and coats the back of a spoon.

3. Remove vanilla pod (reserve to make vanilla sugar).

4. Pour cream mixture through a sieve to remove any cooked egg bits.

5. Cool - serve chilled or at room temperature (you can speed this process along with an iced water bath).

6. Just before serving, stir in vanilla extract and optional Amaretto. Can be made several days in advance.

Note

• To make Vanilla Sugar, rinse used vanilla pod, dry completely overnight, then submerge in regular or superfine sugar. Top off your container as needed with more used bean pods and sugar to ensure you always have a supply on hand. Use it for baking - great stuff!