- House Beautiful / Alex's Kitchen by Alex Hitz
Apple-Pear Crumble with Maple-Cinnamon Ice Cream
A rich, decadent, and extremely easy-to-make ice cream elevates this seasonal dessert.
APPLE-PEAR CUMBLE WITH
MAPPLE-CINNAMON ICE CREAM
6 T salted butter
2 lbs. apples, cored, peeled, and sliced
1 lb. pears, cored, peeled, and sliced
1 cup dark brown sugar, firmly packed
¾ cup sugar
¾ tsp. salt
½ cup Calvados
½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. allspice
2 tsp. lemon juice
3 T flour
¼ cup dark brown sugar, firmly packed
¾ cup sugar
2 ¼ cups flour
¾ cup rolled oats
1 tsp. salt
2 T vanilla extract
22 T (2 ¾ sticks) cold salted butter
Preheat the oven to 375° F. Butter a 13” x 9” x 2” ceramic or glass baking dish.
In a large skillet over medium-high heat, melt the butter. When the foaming has subsided, add the fruit and sauté for 2 to 3 minutes, until it begins to get soft. Add the remaining ingredients except the flour, and continue to sauté for 8 to 10 more minutes, until the sauce is a rich caramel and the fruit is soft.
Add the flour and stir to incorporate. Sauté for another 2 minutes, then remove from the heat.
To make the crumbs, in a large mixing bowl, whisk the dry ingredients together. Add the vanilla and mix well, then cut in the butter with a pastry cutter until coarse crumbs form.
Pour the fruit into the prepared baking dish, and spread the crumbs on top. Bake for 30 minutes, until the crust is brown and the sauce is bubbling. Serve with the ice cream.
1 ¼ cups sugar
6 T pure maple syrup
1 T vanilla extract
1 ¼ tsp. cinnamon
¼ tsp. salt
2 cups heavy cream
2 cups milk
In the bowl of an electric stand mixer fitted with the whisk, beat the eggs and sugar together on medium-high speed until they are light, about 5 minutes.
Over medium heat, cook the eggs and sugar in the top of a double boiler until just thickened, stirring often. Remove from heat and add the remaining ingredients. Freeze the mixture in an ice cream maker according to the manufacturer’s directions.
The crumble can also be baked in individual ramekins.
Photography by Victoria parson