John Myers
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Apple Crumble with Creamy Vanilla Sauce
The perfect apple crumble with creamy vanilla sauce recipe with a picture and simple step-by-step instructions.
For the crumble:
- 7 Pc. Apples (Braeburn or Boskoop)
- 5 tbsp Lemon juice
- 115 g Butter
- 140 g Flour
- 125 g Sugar
- 2,5 tsp Cinnamon
- 1,5 pinch Salt
- 125 g Ground almonds
For the vanilla sauce:
- 0,5 Pc. Vanilla pod
- 125 ml Milk
- 125 g Whipped cream
- 25 g Sugar
- 1 Pc. Egg (M)
- 1 Pc. Egg yolk (M)
Crumble:
- Preheat the oven to 180 ° C (top / bottom heat). Peel the apples and hollow out the core, cut into thin wedges and place in a baking dish. Drizzle with lemon juice to prevent them from turning brown.
- Cut butter at room temperature into cubes. Mix with the flour, sugar, cinnamon, salt and almonds and knead into sprinkles with your hands.
- Spread the sprinkles over the apples so that they are all covered. Bake in the oven for 40-45 minutes. Serve the apple crumble while it is still warm.
Vanilla sauce:
- Cut the vanilla pod lengthways and scrape out the pulp. Bring the milk, cream, sugar, vanilla pod and pulp to the boil in a saucepan while stirring. Then remove the vanilla pod again.
- Mix the egg and yolk in a metal bowl with a whisk. Pour in the vanilla cream. Heat on a hot water bath, stirring constantly, until the sauce thickens.
- Pass the vanilla sauce through a sieve, spread over the apple crumble.
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