Apple Crumble Sundae Recipes

APPLE CRUMBLE SUNDAE

Steps:

• In a small saucepan, melt the butter over a gentle heat and add the apples, cinnamon and sugar. Cook for 10 mins or until the apples have softened but still hold their shape.
• Split the mixture between four sundae glasses or bowls. Sit 2 scoops of ice cream on top of each, followed by the crushed biscuits. Serve while the apple mix is still warm.

CARAMEL APPLE SUNDAE

Steps:

• Make the apples: Toss apples with lemon juice in a large bowl, and let stand. Melt butter in a large skillet over medium heat. Add sugar, and stir until sugar dissolves and mixture is dark amber, about 15 minutes.
• Stir in apples, their juices, and the salt. Reduce heat to medium-low, and cook, stirring occasionally, until apples are softened, about 10 minutes. Stir in Calvados and 1/2 cup cream. Transfer apple mixture to a bowl.
• Prepare an ice-water bath. Set the bowl in the bath, and let apple mixture cool, stirring occasionally, until mixture is cold and sauce has thickened, about 20 minutes. Use immediately (or refrigerate overnight).
• To assemble: Whisk remaining 1 cup cream to medium peaks. For each serving, place 2 caramelized apple wedges in a sundae glass. Top with a scoop of cinnamon ice cream, 2 caramelized apple wedges, and some pecan-oat crumble. Repeat ice cream, apple, and crumble layers. Top with whipped cream.

APPLE CRUMBLE

Steps:

• Preheat oven to 375°F. Brush a 2-quart baking dish with unsalted butter. In a large bowl, toss together apples, granulated sugar, 2 tablespoons flour, lemon juice, cinnamon, and 1/4 teaspoon salt; transfer to prepared dish.
• In a bowl with an electric mixer, beat butter with brown sugar until fluffy. Mix in 1 cup flour and 1/2 teaspoon salt until large pieces form. Scatter over filling. Bake until center is bubbling, about 1 hour; if top darkens, tent with foil. Let cool 20 minutes; serve with ice cream.

BLUEBERRY CRUMBLE SUNDAE

Steps:

• For the blueberry sauce: Combine the blueberries, granulated sugar and 1/2 cup water in a saucepan. Bring to a gentle boil and cook until the berries begin to burst, about 5 minutes. Stir together the cornstarch and 1 tablespoon water in a small bowl, then whisk into the berries. Bring to a boil to thicken the sauce, mashing with a wooden spoon or whisk. Pour into a container and let cool, then refrigerate until completely chilled, about 2 hours.
• For the crumble topping: Meanwhile, preheat the oven to 350 degrees F.
• Combine the flour, oats, pecans, granulated sugar, brown sugar and salt in a food processor and pulse to combine. Scatter in the butter pieces and pulse until the mixture resembles coarse crumbs. Add the heavy cream and egg yolks and pulse a few times just to combine.
• Pat the mixture into an 8-by-10-inch rectangle on a parchment-lined baking sheet. Bake until crisp with browned edges, 18 to 20 minutes. Transfer the baking sheet to a rack and let cool completely, at least 15 minutes, then crumble.
• For the sundaes: To serve, layer the ice cream and blueberry sauce in tall glasses. Top with whipped cream and sprinkle with the crumble topping.