Apple and Cranberry Crumble
with Almonds and Maple Chantilly Cream
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Gala Apple
227 g
Whole Cranberries
½ cup
Brown Sugar
(May contain Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
28 g
Almonds, sliced
(Contains Tree nuts, Almonds May contain Tree nuts, Peanuts)
237 mL
Cream
(Contains Milk)
2 tbsp
Maple Syrup
cup
All-Purpose Flour
(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
2 tsp
Pumpkin Pie Spice Mix
(May contain Peanuts, Sulphites, Triticale, Mustard, Milk, Tree nuts, Wheat, Soy, Sesame)
½ cup
White Sugar
(May contain Wheat, Sesame, Soy, Fish, Crustaceans, Milk, Peanuts, Egg, Triticale, Mustard, Sulphites, Tree nuts)
113 g
Unsalted Butter
(Contains Milk)
1 tsp
Baking Powder
(May contain Mustard, Peanuts, Crustaceans, Tree nuts, Sulphites, Wheat, Egg, Sesame, Soy, Milk, Fish, Triticale)
Not included in your delivery
¼ tsp
Salt*
Nutrition Values
Instructions
- Lightly grease a 9X13 baking dish with 1 tsp oil. Set aside.
- Peel, then cut apples into 1/2-inch pieces.
- Add cream and 1 tbsp maple syrup to a large bowl. Whip, using a whisk or electric beater, until stiff peaks form, 2-3 min. Set aside in the fridge.
- Add apples, cranberries, white sugar and 3 tbsp flour to another large bowl.
- Toss until well combined.
- Set aside.
- Add butter to a medium microwavable bowl, then melt butter in microwave. (TIP: If you don't have a microwave, melt butter in a small pan on medium-low heat.)
- Meanwhile, add remaining flour, brown sugar, Pumpkin Pie Spice Blend, baking powder, almonds and 1/4 tsp salt (dbl for 4 ppl) to the bowl with melted butter.
- Toss until well combined.
- Add filling to the greased baking dish.
- Smooth into an even layer.
- Top with topping.
- Bake in the middle of the oven, until filling is tender and topping is golden-brown, 40-45 min.
- Set aside to cool slightly for 10 min.
- Serve with maple Chantilly cream on the side.