LE FRENCH OVEN Warm apple almond crumble
Almond Crumble Topping
1 1⁄2 cups (180 g) all-purpose flour
1⁄2 cup (90 g) plus 2 tablespoons
(25 g) light brown sugar
1 teaspoon cinnamon
1⁄4 teaspoon salt
1 (7-ounce / 200-g) box almond
paste, coarsely grated or
broken into crumbs
2 sticks (225 g) unsalted butter,
chilled
Filling
2 organic lemons, zested and
juiced
12 Granny Smith apples, peeled,
cored, and sliced into 1⁄8-inch
(.5-cm) pieces
2 teaspoons vanilla extract
4 tablespoons (30 g) all-purpose
flour
1⁄2 cup (100 g) sugar
1⁄2 cup (90 g) light brown sugar
2 teaspoons cinnamon
1 teaspoon ground nutmeg
4 tablespoons (60 g) unsalted
butter
Salted Butterscotch Sauce
1 1⁄2 cups (270 g) dark brown
sugar
3⁄4 cup (180 g) heavy cream
6 tablespoons (90 g) unsalted
butter
1 tablespoon vanilla extract
1 teaspoon kosher or sea salt
PREP
Preheat the oven to 350° F (180° C) and butter the bottom of the French oven.
Fill a large bowl with water. Pour half of the lemon juice into the water and place the apples into
the bowl to keep from them browning.
COOK
Almond Crumble Topping
In a large bowl, mix together the flour, brown sugar, cinnamon, salt, and almond paste. Slice in
the butter and, using the pastry cutter or using your fingers, work the flour mixture until it looks like
crumbs.
Recipe by Hillary Davis, Le French Oven
Get the book on Amazon