Cider Poached Apples with Oat Crumble

Author Icon Marcella DiLonardo Oct 07 2020
Inspired
Serving Time Icon 45 min
Serves Number Icon Serves 4

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!

Prep 15 MIN

Cook 45 MIN

Poached Apple Ingredients

Oat Crumble Ingredients

Maple Whipped Cream Ingredients

Method

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.

Written by

Marcella DiLonardo

Recipe Developer, Food Stylist + Photographer

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