- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
There is nothing more classic than warm apples and ice cream. The crumble works so beautifully here, almost like an inside-out apple crisp. Don’t forget the sweet drizzle of silan to top it all off.
(parve) vanilla ice cream
sauteed apples (recipe follows)
crumble (recipe follows)
Heaven & Earth Date Syrup or other silan, for drizzling
2 cups apples (about 2 medium apples, preferably Granny Smiths, cut into 1/4-inch dice)
1/4 cup sugar
1/2 teaspoon Gefen Pure Vanilla Extract
1/8 teaspoon Gefen Ground Cinnamon
1/8 teaspoon kosher salt
2 tablespoons brandy, such as Jelinek Bohemian Apricot Brandy
1 cup flour
1 cup sugar
1/3 – 1/2 cup canola oil
1 teaspoon vanilla extract
pinch of sea salt
1/8 teaspoon cinnamon
In a saucepan, combine the apples, sugar, vanilla, cinnamon, salt, and brandy.
Place the saucepan over low heat and cook until the apples are tender, about 15-20 minutes.
Remove from heat and set aside.
Combine the ingredients in a bowl and form into a crumble with a fork or your hands.
Refrigerate for about 20 minutes, or until chilled.
Sprinkle the chilled crumble mixture over a prepared baking sheet.
Bake at 350 degrees Fahrenheit for 15 minutes, or until golden brown.
Scoop ice cream into a dish.
Add warm sauteed apples next to the ice cream.
Top everything with a generous amount of crumble and a drizzle of silan.
How Would You
Rate this recipe?
Please log in to rate
Reviews