Apple Crumble

Ingredients

• 100 g All-purpose flour (Sift before use)
• 100 g Almond powder (Unsweetened)
• 100 g Butter (Very cold, cut into cubes)
• 50 g White sugar (For the crumble)
• 50 g Brown sugar (Brown sugar)
• 1,5 c. à café Ground cinnamon (Divided between apples and crumble)
• 2 g Fleur de sel (A pinch)
• 4 pcs Golden apples (Firm, slightly wilted possible (about 600 g))
• 60 g White sugar (for the apples) (Sweeten the apples before cooking)
• 2 c. à soupe Lemon juice (Prevent oxidation of the apples)

Instructions

1. Prepare the apples

   Peel the apples, cut them into large medium-sized pieces, then place them in a large bowl. Add 60 g white sugar, 0.5 tsp ground cinnamon and the lemon juice. Mix to coat the pieces well.

   Time: PT5M

2. Pre-cook the apples

   Melt a small knob of butter in a pan over medium heat. Add the seasoned apples and cook for 7 minutes, stirring regularly until they become slightly translucent but remain firm in the center.

   Time: PT7M

   Temperature: medium heat

3. Preheat the oven

   Preheat the oven to 180 °C while the apples cook.

   Time: PT2M

   Temperature: 180°C

4. Prepare the crumble

   In a bowl, combine the flour, almond powder, cold butter cut into cubes, white sugar, brown sugar, 1 tsp ground cinnamon and the fleur de sel. Work with fingertips or a food processor until a sandy texture is achieved.

   Time: PT5M

5. Divide the apples

   Divide the pre‑cooked apples among the 6 ramekins, filling them two‑thirds full.

   Time: PT3M

6. Add the crumble

   Generously sprinkle the sandy crumble over the apples in each ramekin, pressing lightly to form small clumps.

   Time: PT2M

7. Bake

   Place the ramekins on a baking sheet and bake for 20 minutes at 180 °C until the top is golden and crisp.

   Time: PT20M

   Temperature: 180°C

8. Serving

   Remove the crumbles from the oven, let cool for 3 minutes, then serve immediately, optionally with a scoop of vanilla ice cream.

   Time: PT3M

Nutrition Facts

Calories

434

Protein

5 g

Carbohydrates

43 g

Fat

22 g

Fiber

3 g

Ingredient Substitutions

• Instead of All-purpose flour: whole wheat flour, buckwheat flour
• Instead of Almond powder: almond flour, grated coconut
• Instead of Butter: vegetable margarine, solid coconut oil
• Instead of White sugar: cane sugar, coconut sugar
• Instead of Brown sugar: raw cane sugar, honey
• Instead of Ground cinnamon: vanilla extract, nutmeg
• Instead of Fleur de sel: fine salt
• Instead of Golden apples: Granny Smith apples, Pink Lady apples
• Instead of White sugar (for the apples): cane sugar
• Instead of Lemon juice: apple cider vinegar, lime juice

Equipment Needed

• Kitchen knife
• Cutting board
• Large bowl (mixing bowl)
• Wooden spatula
• Pan (saucepan)
• Food processor or mixer (optional)
• Individual ramekins (6)
• Oven
• Baking sheet

Critical Steps — Do Not Skip

• Pre‑cook the apples without burning them
• Achieve a sandy texture for the crumble
• Bake until perfect golden brown

Chef Tips from the Video

• Use very cold butter and cut it into small dice for an ultra‑crunchy crumble.
• Lightly dust with powdered sugar just before serving for a decorative touch.
• Add dried cranberries or hazelnut pieces to the crumble for extra color and crunch.

Troubleshooting

Storage

Refrigerator: Store the covered ramekins in the refrigerator for up to 2 days.

Freezer: Can be frozen for up to 1 month, but the crumble will lose its crispness.

Room temperature: At room temperature, do not leave for more than 2 hours.

Make-Ahead Tips

• Prepare the crumble ahead of time and store it in the refrigerator in an airtight container.
• The pre‑cooked apples can be made the day before and quickly reheated before assembling.