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Warm Apple Walnut Crumble with Spiced Rum Cream

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4-6 servings Easy
Total: Active:
0 Ratings 

Ingredients (17)

  • Nonstick cooking spray, for pan preparation
  • 1 cup chopped walnuts
  • 1 cup crumbled oatmeal cookies
  • 1/2 cup crumbled gingersnap cookies
  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon, plus more for garnish
  • 1/2 cup plus 2 tablespoons melted unsalted butter
  • 4 large Fuji or other baking apples, peeled, cored and sliced
  • 3 tablespoons fresh lemon juice
  • 1 cup packed light brown sugar
  • 1 teaspoon apple pie spice
  • Dash salt
  • 1 cup heavy whipping cream
  • 1/4 cup sifted confectioners sugar
  • 1/2 teaspoon spiced dark rum
  • 1/2 teaspoon pure vanilla extract
  • fresh mint leaves
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Warm Apple Walnut Crumble with Spiced Rum Cream

Here it is … the holiday dessert recipe everyone asks for! I tinkered with a simple apple dessert recipe to come up with this crumble, adding walnuts, cookie crumbs, spices and yummy spiked whipped cream. Easy to prepare, it tastes and smells like heaven. For a child-friendly version, omit the rum from the whipped cream and increase the vanilla to 1 teaspoon. Either way it is the perfect holiday treat!

Instructions

  1. 1Preheat oven to 350 degrees F. Spray one 8” round baking dish with cooking spray.
  2. 2Combine walnuts, crumbled cookies, flour and 1/4 teaspoon cinnamon in a large bowl. Stir until well mixed, then add butter and toss until crumbs are coated.
  3. 3Combine apples and lemon juice in a separate large bowl. In a small bowl, combine sugar, pie spice and salt. Place a layer of apples in the prepared baking dish; sprinkle with half of the sugar mixture. Top with remaining apples, sprinkle with remaining sugar and top evenly with crumbs. Bake about 45 minutes until golden.
  4. 4Place cream in a large chilled bowl and beat with an electric mixer on high speed until soft peaks form. Beat in sugar, rum and vanilla.
  5. 5Divide warm crumble among 4 to 6 dessert plates. Dollop each portion with whipped cream and sprinkle cream with cinnamon. Garnish with mint leaves and serve right away.
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