Apple Crumble Cups with Salted Butter Caramel

Ingredients

• 4 pieces Apples (type Granny Smith or Golden, cut into pieces)
• 2 tablespoons Brown sugar (for the apples)
• 1 teaspoon Cinnamon (ground)
• 500 grams All-purpose flour
• 200 grams Brown sugar (for the dough)
• 220 grams Butter (for the dough) (at room temperature)
• 1 teaspoon Baking powder
• 1 pinch Salt
• 1 whole Egg (preferably fresh)
• 160 grams Sugar (for the caramel)
• 30 grams Butter (for the caramel)
• 20 centiliters Liquid cream 30 %
• 1 pinch Fleur de sel

Instructions

1. Caramelize the apples

   Melt a piece of butter in a pan, add the 4 chopped apples, 2 tablespoons of brown sugar and 1 teaspoon of cinnamon. Cook over medium heat until the apples are well caramelized.

   Time: PT10M

2. Set aside the apples

   Transfer the caramelized apples to a bowl and set aside.

   Time: PT2M

3. Prepare the crumble dough

   In the bowl, mix 500 g of flour, 200 g of brown sugar, 220 g of butter cut into cubes, 1 teaspoon of baking powder and a pinch of salt. Rub between your fingertips until a sandy texture is achieved.

   Time: PT7M

4. Incorporate the egg

   Add the whole egg to the crumbly dough and mix quickly with fingertips until it holds together lightly.

   Time: PT2M

5. Fill the muffin tin

   Distribute the dough evenly into the muffin tin cavities, pressing lightly with a glass to form a compact base.

   Time: PT5M

6. Add the apples and the crumble

   Place a spoonful of caramelized apples on each base, then sprinkle the remaining crumble dough on top. Remove excess if necessary.

   Time: PT2M

7. Bake

   Bake the tin at 180 °C for 20 to 30 minutes, until the top is golden and the crumble is crunchy.

   Time: PT25M

   Temperature: 180°C

8. Prepare the salted butter caramel

   Melt 160 g of sugar in a saucepan over medium heat, without stirring, until it turns amber.

   Time: PT5M

9. Incorporate the butter

   Add 30 g of butter to the hot caramel and stir until fully incorporated.

   Time: PT1M

10. Add the cream

    Pour 20 cl of liquid cream (30 %) into the saucepan, stirring continuously for about 3 minutes until it thickens.

    Time: PT3M

11. Finish the caramel

    Remove from heat, add a pinch of fleur de sel, stir one last time.

    Time: PT1M

12. Cool the cups

    Take the crumble cups out of the oven and let cool for 10 minutes before unmolding.

    Time: PT10M

13. Drizzle and serve

    Pour a drizzle of salted butter caramel over each cup, enjoy warm or at room temperature.

    Time: PT2M

Nutrition Facts

Calories

440

Protein

5 g

Carbohydrates

60 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Apples: Pears
• Instead of All-purpose flour: Whole wheat flour
• Instead of Brown sugar (for the dough): Brown sugar
• Instead of Butter (for the dough): Margarine
• Instead of Butter (for the caramel): Margarine
• Instead of Liquid cream 30 %: Heavy cream

Equipment Needed

• Saucepan
• Frying pan or sauté pan
• Mixing bowl
• Whisk or fork
• Muffin tin (12 cavities)
• Glass (for pressing)
• Wooden spatula
• Oven
• Kitchen scale (optional)
• Measuring spoons

Critical Steps — Do Not Skip

• Properly caramelize the apples without burning them.
• Rub the dough until a sandy texture is achieved but not too fine.
• Do not overcook the caramel to avoid bitterness.

Chef Tips from the Video

• Use slightly tart apples (Granny Smith) to contrast with the sweet caramel.
• Lightly dust with powdered sugar before serving for a decorative touch.

Troubleshooting

Storage

Refrigerator: Store the cups in an airtight container for 2‑3 days. Keep the caramel separate.

Freezer: The unglazed cups can be frozen for 1 month, thaw in the refrigerator before drizzling.

Room temperature: Consume within the day if kept at room temperature.

Make-Ahead Tips

• The salted butter caramel can be prepared 2 days ahead and kept in the refrigerator.
• The caramelized apples can be gently reheated before assembling the cups.