Apple Crisp Pie w/ Vanilla Cardamom Cream

Apple season is upon us, so its a good time to make some of those ‘homey’ kind of desserts. During the summer we have an endless array of fresh fruit available in the grocery stores. Apples are often taken for granted because their kind of a staple fruit you could say. We have countless varieties to choose from for fresh eating or cooking. One that is well known is called the Granny Smith apple. Its acidity and strong flavor makes it a frequent choice for both baking and fresh eating. Consistently rated among the top ten apples in popularity, its hard to believe it wasn’t part of the North American experience until the 1970’s.

It turns out there really was a ‘Granny Smith’. As the story goes, Maria Ann (Granny) Smith was cooking with French crab apples and discarded the remains in a compost pile near a creek flowing behind her farmhouse outside Sydney, Australia. From the pile sprouted a seedling unlike any apple she had ever encountered. She was so taken with its bright flavor and versatility, she decided to propagate the trees herself.

In the season from September through November, Granny Smith apples have become a staple of fall baking. Used extensively in seasonal pies, cakes, cobblers and crisps, it all began with a happy accident discovered by its namesake halfway around the world.

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Apple Crumble w/ Vanilla Cardamom Cream
Votes: 1
Rating: 5
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Servings
Ingredients
Crumble Topping
Vanilla Cardamom Cream
Servings
Ingredients
Crumble Topping
Vanilla Cardamom Cream
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Apple Filling
  1. Peel, core & slice apples. Preheat oven to 350 F.
  2. In a small bowl, toss the apple slices with lemon zest & juice, sugar, cinnamon & salt. Set aside.
Crumble Topping
  1. In a small bowl, mix flour, brown sugar, oats & salt with a fork until uniform. In a glass pie dish, melt the butter in the microwave until about half melts. Pour the butter into the flour mixture & incorporate with a fork. Leaving the excess butter in the pie pan, arrange the apple slices in the pan. Top with the flour-oat mixture.
  2. Bake until apples are cooked through and the topping is golden, about 45 minutes.
Vanilla Cardamom Cream
  1. In a heavy bottomed saucepan, whisk together 'cream' ingredients. Simmer over a medium-low heat, stirring constantly until cooked & custard will coat the back of a spoon.
  2. Remove from heat & cover with plastic wrap, making sure to lightly press it over the custard to avoid a 'skin' forming. Serve over or with crumble.

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