CINCINNATI, Ohio - Lola Bistro pastry chef Summer Genetti is heading to Cincinnatti this weekend to represent Cleveland at the Cincinnati Food + Wine Classic.
Fox 8's Stefani Schaefer learned more about this 3-day culinary event while Chef Genetti shared her recipe for an individual Baked Apple Crumble. Chef Genetti says this is a perfect recipe when you are craving apple pie, but don't have a lot of time.
Click here to learn more about Lola Bistro.
Gluten Free Baked Apples with Oatmeal Streusel and Whipped Crème Fraiche
4 each Medium-Large Baking Apples (such Granny Smith, Cortland, Ginger Gold)
½ cup Almond Flour (can be found in health food, gluten free or baking aisle)
½ cup Dark-Brown Sugar, Packed
½ cup Walnuts Pieces
¼ cup Old-Fashioned Oats (look for gluten free certification on package)
½ teaspoon Kosher Salt
¾ teaspoon Ground Cinnamon
¼ teaspoon Ground All-Spice
5 tablespoons Unsalted Butter (cold and cut into small pieces)
*special equipment: melon baller, disposable gloves
Directions: Preheat oven to 350 degrees. In the bowl of a stand mixer outfitted with the paddle attachment, combine almond flour, sugar, walnuts, oats, spices and salt. Add butter, and beat on medium speed until mixture forms small clumps. Reserve or refrigerate topping for up to two days in an airtight container.
Next, grease and 8 inch x 8 inch baking dish generously with butter (flavor!) and set aside. Wash and pat dry the apples and slice in half upright, starting at the stem and ending at the blossom end.
Using the melon baller, scoop out the seed core of the apple by pressing it into the flesh until sunken in and twisting 360 degrees. Discard seeds and repeat this step if any seeds or fibrous parts of the apple remain.
With gloved hands, generously mound the streusel topping onto each apple half and press firmly to pack it on tightly, repeat this step with remaining apple halves. Arrange apples to fit in the baking dish streusel side up. Place dish on the middle rack of the preheated oven. Bake for approximately 30 minutes. When done, the apples should be fork tender and streusel will be fragrant and golden brown.
To serve, top each apple with a generous dollop of whipped crème fraiche or favorite ice cream.
Yield: 8 servings
Whipped Crème Fraiche
1 cup Heavy Cream
¼ cup Local Honey
4 tablespoons Crème Fraiche or Sour Cream
Directions: Using either a stand or hand mixer outfitted with whip attachment(s), pour the cream into a well chilled mixing bowl and start on low speed until the cream thickens enough not to spatter.
Increase the speed to medium high and drizzle in the honey, stopping the machine before the cream will hold soft peaks. Remove the bowl from the electric mixer and finish whipping the cream by hand with a whisk. Fold or gently whisk in crème fraiche.
Best made right before you need it so the cream doesn’t weep or deflate. If that occurs, just gently whip it up again by hand with a whisk.
Yield: 2 cups