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Walt's Gala Apple Crumble Recipe from Jiko, Animal Kingdom Lodge


For the caramel sauce:
3/4 cup heavy cream
1/2 vanilla bean, scraped
1 1/2 tablespoons, plus 3/4 cup, sugar
3 egg yolks

For the apple crumble:
6 large apples (Galas preferred; or Granny Smiths)
1 tablespoon, plus 2 tablespoons, butter
1/2 cup sugar
1/4 teaspoon cinnamon
1/4 cup golden raisins
1/4 cup walnuts, ground (optional)
2 cups old fashioned rolled oats
1/4 cup brown sugar
1/4 cup honey
4 teaspoons wheat bran

Vanillla bean ice cream (optional)


To make the caramel sauce, bring the cream and vanilla to a boil in a stainless steel pot. Reduce the heat to low. Whisk together 1 1/2 tablespoons of sugar and the egg yolks in a stainless steel bowl. Slowly pour the sugar and egg mixture into the boiled cream and mix well. Cook, stirring constantly, for 3 to 4 minutes; do not let it boil again. Place pan in a bowl of ice water and refrigerate. While the mixture is chilling, boil the remaining 1/4 cup of sugar and 3 tablespoons of water to an amber color, 285 to 325 degrees farenheit on a candy thermometer. When ready, pour about 1/2 cup of the chilled vanilla sauce into the hot caramel and mix well. Continue to pour the sauce slowly into the caramel until everything is well mixed. Set aside.

Peel, core and cut apples into wedges 1/4 inch thick. Melt 1 tablespoon of butter in a large saute pan and saute the apples over medium heat, stirring frequently, for 15 minutes or until golden brown. Add the sugar, toss well, and continue to cook the apples until soft and well caramelized, another 10 minutes or so. Remove the pan from the stove and mix in the cinnamon, raisins, and walnuts. Set aside.

To make the crumble, melt 2 tablespoons of butter in a medium saucepan over medium heat. Add remaining ingredients and cook, stirring until brown but not smoky. Remove from heat. Divide equally into 6 buttered 5-ounce ramekins. Press down using the bottom of a greased glass. Add apples and press down again. Chill until almost ready to serve. Then, heat in a preheated 400-degree oven for 10 to 15 minutes. Let sit at least 5 minutes, loosen edges, and invert onto a plate. Serve with warm caramel sauce, and vanilla bean ice cream if desired.



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