STYLE

Apple crumble with whisky cream spirited end to an elegant dinner party

03/09/2012 12:33 EST | Updated 05/09/2012 05:12 EDT
Your next dinner party with have a hearty and spirited ending when you serve this apple crumble with whisky cream for dessert.

Apple Crumble

1 kg (2 lb) Granny Smith apples

50 ml (1/4 cup) Scotch whisky

2 ml (1/2 tsp) cinnamon

75 ml (1/3 cup) dark brown sugar

50 ml (1/4 cup) all-purpose flour

5 ml (1 tsp) finely grated lemon rind

Crumble Topping

125 ml (1/2 cup) butter, room temperature

125 ml (1/2 cup) dark brown sugar

125 ml (1/2 cup) all-purpose flour

250 ml (1 cup) quick-cook oatmeal (not instant)

Whisky Cream

250 ml (1 cup) cold whipping cream

50 ml (1/4 cup) Scotch whisky

30 ml (2 tbsp) granulated sugar

Heat oven to 180 C (350 F). Butter a 3-l (9-by-13-inch) baking dish.

Peel and core apples. Cut each into 8 wedges. In a large bowl, toss apples with Scotch.

In a separate bowl, combine cinnamon, brown sugar, flour and lemon rind. Add mixture to apples and toss to coat. Place mixture in prepared baking dish.

Crumble Topping: In bowl of electric mixer, cream together butter and brown sugar. Add flour and oatmeal. Mix until crumbly. Sprinkle mixture evenly over apples. Place baking dish on a rimmed baking sheet. Bake for 1 to 1 1/2 hours, until crumble is golden and fruit is tender.

Whisky Cream: Pour whipping cream and whisky into bowl of electric mixer. Beat cream with whisk attachment. Gradually add sugar. Continue to beat until cream holds soft peaks.

Spoon warm apple crumble into dishes and top each serving with whisky cream.

Makes 8 servings.

Source: Grant’s Blended Scotch Whisky.

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