Nutty Professor's Apple Crumble with Chantilly Cream

Course Desserts

Ingredients in this Recipe

1 1/4 pound semi tart apples (I used 4 medium McIntosh and 4 medium Northern Spy)
1 cup chopped pecans
1 cup Heavy Whipping Cream
1 cup sliced almonds
1 stick of Butter, cubed
1/2 cup Dark Brown Sugar, packed
1/2 teaspoon Almond Extract
1/2 teaspoon Vanilla Extract
1/4 cup sugar
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
2 tablespoons flour
Juice and Zest of One Lemon