McIntosh Maple Crumble with Candied Bacon

  • Foe the candied bacon:
  • 16 Applewood smoked bacon strips
  • 1/2 cup Raw cane sugar, to coat
  • Smoked cayenne, for sprinkling
  • For the maple-apple filling
  • 6 McIntosh apples, peeled and cubed
  • 1/4 cup maple liqueur, or real maple syrup
  • Seeds of 1/2 a vanilla pod
  • Pinch nutmeg
  • For the crumble
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup walnuts, crushed
  • 1/2 cup brown sugar
  • 1/3 cup cold unsalted butter, cut into small pieces
  • Pinch sea salt

To make the bacon: Preheat oven to 400F. Line a cookie sheet with some parchment paper, set aside. Lay the bacon strips on a wire rack and coat evenly with raw sugar. Lightly press the sugar into the bacon, sprinkle them with smoked cayenne and transfer them onto the lined baking sheet in a single layer. Bake for about 12 minutes or until deep red and caramelised. Check on the bacon frequently, cooking time may vary depending on thickness of bacon. Use tongs to remove candied bacon from baking sheet and transfer slice onto wire rack. Cool completely.

To make the filling: In a baking dish, combine apples, maple liqueur, vanilla bean seeds, and nutmeg. Mix ingredients together.

To make the crumble: Reduce oven temperature to 375F. In a big bowl, add the flour, rolled oats, crushed walnuts, brown sugar and sea salt. Mix these ingredients together and then cut into cold butter bits, using pastry cutter. Evenly distribute the crumble over the apple mixture and bake for 40 minutes or until the topping is golden brown and the filling is bubbling.

Place crumble in bowls and top each bowl with 2 slices of candied bacon. Serve with a shot of cinnamon schnapps. Or not.

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