Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Yield 4 servings


  • 4 each Granny Smith Apples
  • 1 tbsp Butter, unsalted
  • 1/2 tsp Lemon Juice
  • Pinch of salt Kosher


  • Set an immersion circulator in a water bath to 84°C/183°F.
  • Use a melon-baller to remove pieces of apple and toss with lemon juice and salt (you can core and large dice the apples if necessary). Seal in a vacuum bag with butter then add to the pre-heated hot water bath, ensuring that they are fully submerged. Cook for 40 minutes then remove to an ice water bath to chill quickly.
  • To reheat, open the bags and pour the apples and butter into a pan and heat over medium heat for 3-4 minutes until warmed through.

Tips & Notes

Recipe developed by Chef Kyle Mortimer-Proulx of allsaints Event Space

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