Apple season is here and is there really a better way to celebrate other then poaching apples? Well, kind of! The apples are poached in freshly pressed cider until fork tender. I live in a neighbourhood surrounded by apple orchards, so when the fall season rolls around, I can't get enough of them. I also included the unexpected flavour of fresh rosemary into both the poaching liquid and oat crumble, as I love the earthiness it brings to the dessert. Incorporating a savoury herb into sweets is one of my favourite tricks. Not to mention how amazing the kitchen smells as the apple cider liquid simmers away.
This recipe is perfect for a small Thanksgiving gathering. Each dessert is individually plated and makes for a beautiful presentation. Both the oat crumble and whipped cream can be made ahead of time as well, so it won't take up any oven space. Lastly, I recommend using a firm and crunchy apple (such as Golden Delicious or Pink Lady) as it will hold its shape best. Happy Fall!
For the Poached Apples:
Step 1
In a large pot over medium heat add the cider, lemon juice and brown sugar. Bring to a gentle simmer.
Step 2
Add the apples, cinnamon and rosemary. Continue simmering until the apples are fork tender and the liquid has reduced, about 30 minutes. Prepare the oat crumble as apples cook.
Step 3
Strain mixture and set aside until ready to use.
For the Oat Crumble:
Step 1
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, add the flour, oats, walnuts, brown sugar, rosemary, cinnamon and salt. Stir to combine.
Step 3
Add the butter and, using your hands, work into the oat mixture until a crumbly texture is formed. Transfer to prepared baking sheet.
Step 4
Bake for 18 to 22 minutes, until golden. Set aside until ready to use.
For the Maple Whipped Cream:
Step 1
In a mixing bowl, add the whipping cream, maple syrup and salt. Using a hand mixer or hand whisk, whisk until stiff peaks are formed. Chill until ready to use.
To Assemble:
When ready to serve, transfer apple to plate. Top with a heaping 1/4 cup of crumble and a dollop of whipped cream. Drizzle with additional poaching liquid and serve.