In Vietnam, we always went to NYDC for dessert, i would say they have the best dessert in town. David has a sweet tooth and he loves the cheesecake with chocolate, way too sweet (for me). My favorite at the cafe is the apple crumble served with vanilla ice cream because it's not too sweet. When we came back to New York, everything is it too sweet. When i make desserts at home, i always reduce the sugar by half and try to avoid whipped cream. My apple cumble is just sweet enough to balance with the vanilla bean ice cream on top, the nuttiness of toasted pecan, and the buttery, cinnamon flavor.Oh they are just gorgeous! I promise that you wont feel guilty for eating a second portion! 
It's so easy to make this dessert and is great for last-minutes guest.
Here is the recipe for you to try (Adapted and modified from Food network)
Serving: 4 people
Ingredients
Filling:
- 3 large sweet apples like Golden Delicious or Fuji or Gala (Peel, core, slice and chop)
- 1 tablespoons sugar
- 1/2 lemon, juiced
- 1 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
Topping:
- 1/2 cup walnuts or pecans, roughly chopped
- 1 cup all-purpose flour
- 1/3 cup packed dark brown sugar (normally they use 1/2 or 1cup sugar)
- 1 teaspoon ground cinnamon
- Pinch of fine salt
- 8 tablespoons (1 stick) cold butter, cut into small pieces
- Vanilla ice cream, for serving
Directions
Preheat oven to 350 degrees F.
Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a lightly greased baking dish, and spread out into an even layer. Set aside.
In another large bowl, mix together the nuts, flour, sugar, cinnamon, and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.
Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 40 minutes, rotating once halfway through cooking.
Serve warm or at room temperature with vanilla ice cream.
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