These little sundaes are like apple crisp in a glass, except the ratio of ice cream to apples is flipped, with the apples taking a supporting role.
Then there are the Salted Graham Cracker Crumbs, which stay crisp (unlike the usual “crisp” topping which can actually be a little soft, not in a bad way, but still), and add a subtle saltiness to counterbalance the sweet.
How long to cook the apple topping depends on the type of apples you use, and how soft you like them. McIntosh will soften more quickly, while firm apples like Granny Smiths will retain a firm bite — if you want them to get softer give them a little more time. Test as you go and stop cooking when the apples have reached a state that makes you happy.
Making this ahead and what to do with leftovers:
- The graham cracker crumbs can be made ahead, and will keep for weeks.
- The apple topping keeps several days in the refrigerator and also freezes well, so can be made ahead, kept for leftovers, or a combination of the two. If making it ahead, reheat the mixture in the microwave or over low heat on the stove until very warm but not hot, before assembling the sundaes.
- Assemble the sundaes right before serving.
To see this recipe featured in a menu, including timing for preparing this and the other dishes, read my post for Saturday Night, September 21, 2019.
Updated March 6, 2020
Apple Crumb Sundaes
Ingredients
- Salted Graham Cracker Crumbs
- 2 pounds of apples (4 to 6), peeled and thinly sliced
- 6 tablespoons granulated sugar
- 2 tablespoon all-purpose flour
- ¾ t cinnamon
- Pinch of nutmeg
- Pinch of kosher salt
- 1 tablespoon unsalted butter
- Apple cider or apple juice (about 1/4 cup)
- 1 quart vanilla ice cream
Directions
- Step 1 Make the Salted Graham Cracker Crumbs.
- Step 2 Combine the apples with the sugar, flour, cinnamon, nutmeg and salt in a medium saucepan, and toss to coat the apples evenly with the dry ingredients. Drop the butter on top of the mixture.
- Step 3 Heat the pot over medium low heat, partially covered. Stir occasionally. When the mixture starts to get gluey and stick to the pot, splash in a little bit of cider or apple juice, just enough to moisten the apples.
- Step 4 Cook the apples for 45 to 60 minutes, adding cider/juice sparingly when needed, until the apples are as soft as you like them. Don’t let them break down into mush, what you’re going for is something that looks like apple pie filling.
- Step 5 About 15 minutes before serving, take the vanilla ice cream out of the freezer to soften slightly.
- Step 6 If the apple filling is still hot, spoon a small amount (about 1/3 cup per serving) into a bowl and set it aside to cool slightly. If the apple filling was made ahead and is cold, spoon the desired amount into a microwavable bowl and heat it until warm.
- Step 7 Sprinkle about 1 tablespoon of Graham Cracker Crumbs in the bottom of a small parfait glass. Top with about 2 tablespoons of apple mixture, and then a small scoop of vanilla ice cream (about 1/3 cup). Repeat the layers of crumbs, apples and ice cream. Top the sundae with another small dollop of apple mixture and a sprinkling of graham cracker crumbs.
- Step 8 Repeat to make additional sundaes.
