Apple Crumble with Tea-Infused Whipped Cream
This recipe from Ste. Anne’s Spa Chef Steven H features gently stewed Honeycrisp apples, a crunchy brown-sugar walnut crumble and light whipped tea cream over buttery puff pastry. A beautiful balance of texture and warmth, perfect for a cozy at-home treat.
Serves: 6-8
- ¼ cup brown sugar
- 2 tsp cinnamon
- 1 tsp salt
- Pinch of nutmeg
- 2 tsp olive oil
- 1 cup crushed walnuts
- ½ cup rolled oats
- 6 Honeycrisp apples, peeled if desired
- 1 tbsp lemon juice
- 2 tsp cinnamon
- ½ cup white sugar
- 1 cup 35% whipping cream
- 1 tbsp vanilla paste
- 2 tbsp white sugar
- 1 package store-bought puff pastry sheets
- Step 1
Preheat oven to 350°F (175°C).
- Step 2
In a bowl, mix together the brown sugar, cinnamon, salt, nutmeg, olive oil, crushed walnuts and oats.
- Step 3
Spread the mixture evenly onto a parchment-lined baking sheet.
- Step 4
Bake for about 10 minutes, or until golden brown.
- Step 5
Let it cool completely— it will crisp up as it cools.
- Step 1
Cut apples into small cubes (peeling optional).
- Step 2
Add apples to a shallow pot over medium heat.
- Step 3
Add lemon juice, cinnamon and sugar.
- Step 4
Cook for about 10 minutes, stirring occasionally, until apples are tender but not mushy.
- Step 5
Remove from heat and set aside.
- Step 1
Add whipping cream, vanilla paste and sugar to a stand mixer bowl — or to a mixing bowl if using a hand mixer.
- Step 2
Mix on medium speed until the cream begins to thicken.
- Step 3
Increase speed to high and whip until soft, fluffy peaks form. Do not overmix or it may split.
- Step 1
Bake puff pastry according to package directions. Let it cool completely
- Step 2
Break or crumble it gently into bite-sized pieces.
- Step 1
Spoon a layer of warm (or cooled) stewed apples onto your serving dish.
- Step 2
Add a generous sprinkle of crumble.
- Step 3
Top with whipped tea cream— either spooned or piped using a star-tip piping bag.
- Step 4
Optional: garnish with mint leaves and a dusting of powdered sugar.
