Combine flour, sugar, zest, salt, cinnamon and walnuts into a food processor. Pulse until combined. Add walnuts and process until chunky but still fairly nutty, about 3 pulses. Add in butter and process until pea sized chunks form. Turn out into bowl and keep very cold until ready to top
Preheat oven to 375°F
Toss apples with sugar, cornstarch, salt and Guinness® Stout Aged in Bulleit Bourbon Barrels. Transfer to baking dish, cover with cold crumble and bake for about 45 minutes until golden and bubbly. Let rest for at least 15. Top with a quenelle of cinnamon whipped cream.
Cinnamon Sea Salt Whipped Cream
In a cold bowl, mix together cream, cinnamon, salt and vanilla bean paste. Beat to soft peaks.