Hacham Yom Tov Yedid Last Chief Rabbi of Halab

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BREADBERRY TASTE WITH VICTORIA DWEK





Apple Crumble Sundaes

Apple Base:

3 apples, peeled and sliced

3 pears, peeled and sliced

½ cup sugar

2 tablespoons lemon juice

Oat Crumble:

½ cup (1 stick) margarine, at room temperature

½ cup brown sugar

1 cup Rice Krispies

¾ cup oats

¾ cup flour

Caramel:

1 cup sugar

¼ cup water

1 tablespoon corn syrup

½ cup heavy cream or non-dairy creamer

1 teaspoon vanilla extract

Pinch of salt

1 (16-ounce) container vanilla ice cream

1. In a sauté over medium heat, combine apples, pears, sugar, and lemon juice. Cook, stirring occasionally, until fruit is soft and golden, about 20 minutes. Set aside.

2. Prepare the crumble. Preheat oven to 350°F. In medium bowl, combine brown sugar, Rice Krispies, oats, and flour. Using your hands, knead to combine until coarse crumbs form. Transfer mixture to a greased baking sheet and bake for 15 minutes. Let cool. Crumble and store in an airtight container until ready to use.

3. Prepare the caramel. Combine sugar, water, and corn syrup (optional) in a medium saucepan. Bring to a boil and boil until the mixture is that perfect, golden caramel color. This is the most crucial part: it’ll be deeply golden right after it passes that pale amber color, but don’t wait too long or it’ll burn. You can swirl the pan as it boils if necessary, but don’t stir.

4. Reduce heat to low and pour in cream very slowly and carefully, whisking to combine. Add salt and vanilla, if using. Let mixture boil for 1-2 more minutes to thicken.

4. To assemble apple sundae, layer warm apples in the bottom of a dessert glass, add the crunch and a scoop of vanilla ice cream. Drizzle caramel sauce on top of the ice cream.

Yield: serves 6 (plus extra crunch)

In V’s Kitchen

My menu might change year to year on every Yom Tov. On Rosh Hashanah, though, this always makes it to the dessert menu. It appeals to everyone (the kids might leave out the fruit on their sundae) and I don’t have to make each component at the same time. The ice cream is store-bought; the crunch can be made at any time and kept in an airtight container. The apples/pears and caramel can also be made in advance. Simply refrigerate after prepping and warm before serving.

You can easily save a step when preparing this dessert by using store-bought caramel sauce or dulce de leche.

Although many might prefer enjoying this in individual servings, my family likes when I serve it family-style. I layer the apples, scoops of ice cream, and crunch in one big platter and then drizzle the whole dish with caramel. The large serving dish makes a big impression when it’s carried to the table.

Extra crunch left over? Use it as an ice cream topping.