Honeycrisp Apple and Vanilla Crumble
from ButterYum
makes one 9x13 pan
Ingredients
Apple Layer:
4 1/2 to 5 pounds honeycrisp apples, peeled, cored, and cut into 1/2-inch cubes or slices
1 vanilla bean, split lengthwise and seeds scraped
2/3 cup white granulated sugar
3 tablespoons all-purpose flour
1-2 tablespoons freshly squeezed lemon juice
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon salt
Crumble:
1 vanilla bean, split lengthwise and seeds scraped
1 cup white granulated sugar
2 cups all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
16 tablespoons unsalted butter, chilled, cut into cubes
Directions
Preheat oven to 400F and spray a 9x13 baking dish with non-stick spray.
In the bowl of a food processor, combine the sugar and the scraped vanilla bean seeds; process until the seeds are well dispersed in the sugar.
In a large bowl, combine the apples, vanilla/sugar mixture, and the remaining apple layer ingredients; mix well until apples are evenly coated before pouring into the prepared baking dish.
In the same food processor bowl, place the sugar and the scraped vanilla bean seeds; process until the seeds are well dispersed in the sugar.
Add the flour, cinnamon, and salt; pulse a couple of times to incorporate.
Add the chilled butter cubes and pulse until the mixture resembles coarse crumbs.
Using your hands, squeeze small amounts of the crumb mixture together to form clumps before covering the apple layer (not all of the crumbs will clump - that's okay).
Bake uncovered on the center rack for 45 minutes.
Cool for at least 30 minutes before serving.
Serve with ice cream or a dollop of lightly sweetened Vanilla Whipped Cream.
Notes:
Recipe can be halved and baked in an 8-inch baking dish.
Add the used vanilla bean pods to a container of sugar to make homemade vanilla sugar.
One teaspoon of vanilla bean paste or pure vanilla extract can be substituted for each vanilla bean called for in the recipe.