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Before starting this Apple Crumble with Calvados recipe, make sure you have organised all the necessary ingredients.
Pour the flour in a bowl. Add the sugar and salt. Add knobs of soft butter.
Work the preparation with the fingertips, forming small balls. Refrigerate for 30 minutes.
Peel the apples and cut them into quarters.
Cook the apples with a knob of butter, the raisins, 75g of sugar and the vanilla pod.
When the apples are easy to crush and start to turn into a purée...
...flambé with Calvados. Let the preparation reduce.
Butter a gratin dish, or 6 individual ramekins. Spread a layer of apple purée at the bottom of the dish and sprinkle with ground cinnamon (optional). You can also sprinkle a few flaked almonds.
Place the small dough balls on top of the apples. Bake for 25 minutes.
Serve the crumble straight out of the oven with a little icing sugar on top. Enjoy this dessert with some crème anglaise or a scoop of vanilla ice cream.