A much lighter variety of apple pie after your heavy Thanksgiving dinner meal.
Ingredients
2 OZ / 50 G softened butter
2 OZ / 50 G brown sugar
3.5 OZ / 100 G all-purpose flour
1 TSP cinnamon
5 EA red apple
2 TBSP cornstarch
3.5 OZ / 100 ML water
2 OZ / 50 ML maple syrup
14 OZ / 400 ML heavy cream
1 TBSP powdered sugar
Directions
Preheat your oven to 210°C / 420°F. Add your flour, butter, cinnamon and brown sugar to the mixing bowl. With the measuring cup inserted, knead your crumble for 30 seconds. Once done, transfer to a baking sheet then cook the crumble for 10 minutes till golden brown and reserve for later. Clean out your mixing bowl.
Peel the apples, remove the core and quarter. Add them to the mixing bowl and chop for 8 seconds / speed 5. Scrape down the sides of the mixing bowl.
Add the maple syrup to the mixing bowl. Remove the measuring cup and cook the apples for 10 minutes / 250°F|120°C / speed 1 / stir.
Add the cornstarch to a separate bowl, then mix well with the water. With the measuring cup removed, pour in the cornstarch mix through the hole on the lid when it rotates for 2 minutes / 250°F|120°C / speed 1 / stir. Once cooked, allow the mix to cool down in a separate bowl and clean out the mixing bowl well.
Add your cream and powdered sugar to the mixing bowl. With your butterfly whisk inserted, whip your cream for 1 minute / speed 4.
TIP: You can try to substitute cream with coconut whip cream as an alternative.
Build your parfait by layering up the crumble, apple and cream on the glass, then serve with some fresh apple on top.
Enjoy your dessert!
Recipe Note
TIP:
Use green apples such as granny smith for a sharper sour apple taste.
