Apple Crumble with Rosemary Whipped Cream

Ingredients

• 2 half sticks Unsalted butter
• 3 gala apples
• 1/8 ounce rosemary
• 1/2 teaspoon Vanilla extract
• 1/3 cup flour
• 1 cup oats
• 1/3 cup Light brown sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoon sugar
• 1 tablespoon Honey
• 1 container Heavy cream

Instructions

1. Preheat oven to 350°F. Place half of butter in a large bowl and set aside to soften at room temperature, about 10 minutes. Rinse apples, then peel. Slice off rounded sides and cut into 1/4-inch cubes, discarding cores. Place a separate large bowl and whisk in the refrigerator. Strip rosemary leaves, discarding stems, then finely chop to yield up to 1/2 teaspoon. Line a baking sheet with parchment paper.
2. To bowl with softened butter, add vanilla, flour, oats, 1/4 cup brown sugar, half of cinnamon, and 1/4 teaspoon salt. Using your hands or a fork, work butter into oat mixture to combine into a crumbly texture-the butter pieces should be pea-sized.
3. Spread oat crumble in an even layer on prepared baking sheet. Bake until toasted and golden brown, 10-12 minutes.
4. While crumble bakes, heat remaining butter in a large pan over medium-high heat. When butter is foamy, add apples and cook, stirring occasionally, until softened, 6-8 minutes. Then, add granulated sugar, remaining brown sugar, and remaining cinnamon to pan and cook, stirring frequently, until sugars have dissolved, 3-4 minutes more. Remove pan from heat and set aside to cool for 5 minutes.
5. While apples cool, remove bowl and whisk from refrigerator, add honey, rosemary, and half of heavy cream, and whip until thickened and soft peaks form. Place in refrigerator to chill until ready to serve.
6. Divide apples among serving bowls and sprinkle over oat crumble. Dollop over rosemary whipped cream. Dig into your sweet fall celebration!