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Le Chaudron recipe
Crumble pommes
Apple crumble
⏱ 50 minServes 6Easy380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
8fragrant Reinette apples
200 g (7 oz)all-purpose flour
150 g (5 oz)cold unsalted butter, cubed
150 g (5 oz)brown sugar
100 g (3½ oz)almond flour
1 tspground cinnamon
1 tbsplemon juice
30 g (1 oz)sliced almonds
- 8 fragrant Reinette apples
- 200 g (7 oz) all-purpose flour
- 150 g (5 oz) cold unsalted butter, cubed
- 150 g (5 oz) brown sugar
- 100 g (3½ oz) almond flour
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
- 30 g (1 oz) sliced almonds
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel and core the apples and cut into even 2 cm (¾ in) cubes.
- Toss the apple cubes with lemon juice so they don't brown, then spread them in the dish.
- Make the topping by mixing the flour, brown sugar, almond flour and cinnamon in the bowl.
- Add the cold butter cubes and rub in with your fingertips until it looks like coarse, crumbly sand.
- Don't overwork it: the little bits of butter make the topping crisp.
- Spread the crumble evenly over the apples and scatter the sliced almonds on top.
- Bake 40 minutes at 180°C (350°F) convection until golden and the apples are soft.
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