Apple Crumble Squares

Ingredients

• 200 g All‑purpose flour (for the short‑crust base)
• 30 g Potato starch (adds tenderness to the crust)
• 50 g Granulated sugar (for the crust)
• 0.5 g Salt (pinch, enhances flavor)
• 100 g Unsalted butter (softened) (cut into small dice for the crust)
• 5 ml Apple cider vinegar (helps bind the dough)
• 30 ml Cold water (adjust dough consistency)
• 1 Egg yolk (adds richness to the crust)
• 3 Apples (e.g. Granny Smith or Golden) (peeled, cored and cut into 2 cm cubes)
• 30 g Unsalted butter (for caramel) (for sautéing the apples)
• 50 g Granulated sugar (for caramel) (creates the caramel coating)
• 1 Vanilla bean (seeds scraped into the apple mixture)
• 80 g All‑purpose flour (for crumble) (combined with almond powder)
• 80 g Almond powder (ground almonds) (gives the crumble a nutty flavor)
• 80 g Brown sugar (cassonade) (sweetens the crumble)
• 5 g Ground cinnamon (adds warm spice to the crumble)
• 80 g Unsalted butter (cold, for crumble) (cut into small dice; keep cold)

Instructions

1. Make the short‑crust dough

   In a large mixing bowl combine 200 g flour, 30 g potato starch, 50 g sugar, and a pinch of salt. Add 100 g softened butter cut into small dice and mix until the mixture resembles coarse sand. Stir in 5 ml apple cider vinegar, 30 ml cold water and one egg yolk, then mix with a hand mixer or by hand until a smooth, creamy dough forms.

   Time: PT15M

2. Chill the dough

   Shape the dough into a ball, wrap tightly in plastic wrap and refrigerate for at least 1 hour to firm up.

   Time: PT1H

3. Pre‑bake the crust

   Preheat the oven to 180 °C (fan‑forced). Butter a 20 cm square pan, line with parchment paper, and press the chilled dough evenly into the base. Smooth the surface with a spatula. Bake for 15 minutes until lightly golden.

   Time: PT15M

   Temperature: 180°C

4. Prepare the caramelized apples

   Peel, core and cut the apples into 2 cm cubes. In a large sauté pan melt 30 g butter, add 50 g sugar and stir until it begins to foam. Add the apple cubes, sprinkle the seeds of one vanilla bean, and cook over medium heat for about 15 minutes, stirring occasionally, until the apples are tender and golden.

   Time: PT25M

5. Cool the base and apples

   Remove the pre‑baked crust from the oven and let it cool on a rack for 10 minutes. Allow the caramelized apples to cool slightly as well, then spread them evenly over the crust, pressing gently to create a flat surface.

   Time: PT10M

6. Bake with the apples

   Return the pan to the oven and bake for 30 minutes at 180 °C until the apples are set and the edges of the crust are golden.

   Time: PT30M

   Temperature: 180°C

7. Prepare the almond crumble topping

   In a bowl combine 80 g flour, 80 g almond powder, 80 g brown sugar and 5 g ground cinnamon. Add the cold 80 g butter diced and rub it into the dry ingredients with fingertips until the mixture resembles coarse crumbs. Do not over‑work.

   Time: PT10M

8. Chill the crumble

   Place the crumble mixture in the refrigerator for about 10 minutes so it stays cold while the second bake begins.

   Time: PT10M

9. Add crumble and final bake

   Scatter the cold crumble evenly over the baked apples. Return the pan to the oven and bake for 20 minutes at 180 °C, or until the crumble is golden brown and crisp.

   Time: PT20M

   Temperature: 180°C

10. Cool, demould and serve

    Allow the finished crumble to cool completely at room temperature (about 30 minutes). Gently remove the parchment paper and cut the square into nine even pieces. Serve warm or at room temperature.

    Time: PT30M

Nutrition Facts

Calories

430

Protein

4.5 g

Carbohydrates

48 g

Fat

32 g

Fiber

1.4 g

Ingredient Substitutions

• Instead of All‑purpose flour: Pastry flour, Whole‑wheat flour (will change texture)
• Instead of Potato starch: Cornstarch, Tapioca starch
• Instead of Granulated sugar: Caster sugar
• Instead of Salt: Sea salt
• Instead of Unsalted butter (softened): Margarine (will affect flavor)
• Instead of Apple cider vinegar: White wine vinegar, Lemon juice (slightly different flavor)
• Instead of Egg yolk: 1 tbsp milk (will be less rich)
• Instead of Apples (e.g. Granny Smith or Golden): Pears (different flavor)
• Instead of Unsalted butter (for caramel): Margarine
• Instead of Granulated sugar (for caramel): Brown sugar (will add molasses flavor)
• Instead of Vanilla bean: 1 tsp vanilla extract
• Instead of All‑purpose flour (for crumble): Pastry flour
• Instead of Almond powder (ground almonds): Finely ground almond meal, Ground hazelnuts
• Instead of Brown sugar (cassonade): Granulated sugar
• Instead of Ground cinnamon: Nutmeg (different flavor)
• Instead of Unsalted butter (cold, for crumble): Margarine

Equipment Needed

• Large mixing bowl
• Hand mixer or stand mixer (referred to as "Mary") (optional)
• Plastic wrap (film alimentaire)
• 20 cm square baking pan
• Parchment paper
• Silicone baking mat (optional, used under pan) (optional)
• Perforated baking sheet (for even heat) (optional)
• Spatula
• Oven
• Large sauté pan or saucepan
• Chef’s knife
• Peeler (économe)
• Cutting board
• Measuring spoons
• Kitchen scale
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Achieving a coarse‑sand texture for the crust dough without over‑mixing.
• Caramelizing the apples until they are golden but not burnt.
• Ensuring the crumble remains coarse; over‑working creates a dough instead of a crumbly topping.
• Baking until the crumble is golden – under‑baking leaves it soggy, over‑baking makes it bitter.

Chef Tips from the Video

• Use a mix of sweet and tart apples for depth of flavor.
• Add a pinch of sea salt to the crumble for a subtle contrast.
• For extra crunch, sprinkle a handful of sliced almonds on top before the final bake.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Can be frozen, tightly wrapped, for up to 1 month. Thaw in the fridge before serving.

Room temperature: Best eaten the same day; can sit at room temperature for up to 4 hours.

Make-Ahead Tips

• The short‑crust dough can be prepared up to 24 hours in advance and kept refrigerated.
• Caramelized apples can be made a few hours ahead; reheat gently before assembling.
• Crumble topping can be prepared and stored in the fridge for up to 2 days.