dessert · Cooking course

Serves 4

Ingredients

Caramelised apples

• Apples — 3 pcs
• Brown sugar — 50 g
• Butter — 50 g
• Raisins — 50 g
• Calvados or Cognac — 50 ml

Shortcrust (pâte sucrée)

• All-purpose flour — 175 g
• Butter — 100 g, ice-cold
• Sugar — 80 g
• Cinnamon — to taste
• Vanilla — to taste
• Salt — to taste
• Vanilla ice cream — to taste

Instructions

1. Sift flour into a bowl; add fine sugar (powdered sugar) and 1–2 pinches of salt. Stir. Add ground cinnamon and vanilla seeds; stir.
2. Core the apples, cut into medium wedges (quarter the apple, then each quarter into 3–4 pieces), then halve crosswise.
3. Heat a large pan. Sprinkle brown sugar, add the apples on top, swirl. Add butter, stir. Add raisins, stir. Add calvados or cognac, stir, take off the heat.
4. Grate cold butter into the flour bowl. Combine with one hand. If you used vanilla extract instead of seeds, add it now.
5. Spread the apples with caramel in a baking dish, even layer. Scatter the crumble on top.
6. Bake at 180 °C until golden and crisp.

Serving

1. Spoon the crumble into a deep bowl — 2–3 tbsp.
2. With a warm spoon, scoop a quenelle of ice cream and place alongside or on top.