Nutty Professor'S Apple Crumble With Chantilly Cream

• Apple Crumble
• 1 1/4 pounds semi-tart apples (I used 4 medium McIntosh and 4 medium Northern Spy)
• 2 tablespoons flour
• Juice and Zest of One Lemon
• 1/4 cup sugar
• 1/2 teaspoon Vietnamese Cinnamon (heaping!)
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cardamom
• 1 cup chopped pecans
• 1 cup sliced almonds
• 3/4 cup All-Purpose Flour
• 1/2 cup Dark Brown Sugar, packed
• 1 stick of Butter, cubed
• Chantilly Cream
• 1 cup Heavy Whipping Cream
• 2 tablespoons Extra Fine Sugar
• 1/2 teaspoon Vanilla Extract
• 1/2 teaspoon Almond Extract

1. Heat oven to 350 F and lightly butter a 9x13 pan.
2. To Make the Filling: Peel and core the apples and slice them about 1/4 an inch thick. Add the lemon juice, then the sugar, flour, and spices. Make sure the apples are well coated. Pour the mixture into the prepared pan- make sure to make an even layer.
3. To Make the Topping: Pulse the flour, butter, and brown sugar in a food processor until the butter is a little larger than peas. Add the nuts and pulse again until well incorporated. Pour the topping on top of the apples.
4. Bake for 40-45 minutes, until golden and bubbly.
5. Using a stand mixer with the whisk attachment, beat the cream on the highest setting. Slowly add the vanilla, almond, and sugar while the whipping cream thickens. Beat until soft peaks form.

apple crumble, semitart apples, flour, sugar, cinnamon, ground allspice, ground cardamom, pecans, almonds, allpurpose flour, brown sugar, butter, chantilly cream, cream, sugar, vanilla, almond extract

Taken from food52.com/recipes/6501-nutty-professor-s-apple-crumble-with-chantilly-cream (may not work)