Apple Chestnut Crumble

This year our Thanksgiving celebration looked a little different. The day of the holiday this year I spent the day driving back from my brother-in-law’s funeral. I’m so glad we were able to be there for my sister in law, and I wish we could have celebrated Thanksgiving with her. So, upon returning, I made a “better late than never” dinner fit with mashed redskin potatoes, pureed butternut squash, green bean casserole and duck that Clay hunted this season. To top it all off, we indulged in this apple chestnut crumble. The creamy texture of the chestnuts pairs nicely with apples that are tart and still have some body. In order to achieve that, I used Fuji apples which can hold up nicely to baking. I used maple sugar and sprouted oats so it wasn’t overly sweet and it still felt somewhat healthy. If you don’t have chestnut flour you can substitute wheat flour, however I would encourage you to make some! It’s super easy and can add a nutty element to whatever you’re baking.

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Crumble
317g Chestnuts

90g Oats, I prefer One Degree Sprouted Oats

109g Bread Flour

50g Maple Sugar

26g Chestnut Flour

2g Cinnamon

130g Butter

Pinch of Salt

45g Pecans, chopped (Optional)

Apple Chestnut Filling
1,000g Apple Pieces, peeled an cored from their original state. (This will take about 6 large apples, I used Fuji.)

10g Lemon juice

40g Maple sugar

10g Chestnut Flour

30g Grass Fed Butter, softened

2g Cinnamon

Before assembling the crumble, you’ll need to cook the chestnuts. Score the chestnuts with an X and boil for 15 minutes or until tender. You will want to check them periodically for tenderness.

Once they are tender, peel them from their shell and chop into fine pieces. Set aside.
(This step can be done as early as the day before.)

Next, I like to make the crumble so that my apples aren’t waiting around browning in the open air. Add oats, bread flour, chestnut flour, and cinnamon. Mix thoroughly, then add in the butter and salt. Cut in the butter until it forms pea sized pieces and set aside. If you chose to add in the pecans, do so now.

Next, toss the apple pieces in lemon juice. Add the maple sugar, chestnut flour, cinnamon, and softened butter and toss to coat.

Begin assembling the crumble with the apple mixture first. Next, layer on the chestnut pieces, and finish with the crumble topping.

Bake the crumble at 375 for 40 min, or until the topping is a golden color and the apples are tender. Serve with ice cream or whipped cream, and enjoy!