Description
Un crumble pomme-spéculoos fraîchement sorti du four, aux pommes fondantes et biscuit spéculoos émietté croustillant, servi dans un ramequin rustique.
Ingredients
For the apple base:
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5 apples (Boskoop, Reine des Reinettes, or Golden)
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2–3 tbsp caramel sauce (optional but recommended)
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1 tbsp lemon juice (to prevent browning)
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1 tsp cinnamon (optional)
For the crumble topping:
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100 g speculoos biscuits (about 8–10 cookies)
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50 g flour
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25 g brown sugar
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75 g cold unsalted butter, cut into cubes
Instructions
1. Prepare the apples
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Peel and core the apples, then cut them into small cubes.
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Toss with lemon juice and cinnamon.
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Place them in a buttered baking dish and drizzle with caramel sauce.
🔹 2. Make the crumble topping
Option A – With Thermomix or food processor:
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Add speculoos, flour, sugar, and butter.
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Mix/pulse until the texture is coarse and sandy (don’t overmix).
Option B – By hand:
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Crush the speculoos into crumbs using your fingers or a bag and rolling pin.
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Mix in flour and sugar.
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Add butter cubes and rub the mixture between your fingers until crumbly.
🔹 3. Assemble & bake
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Sprinkle the crumble mixture evenly over the apples (don’t press it down).
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Bake in a preheated oven at 180°C (350°F) for about 30–35 minutes, or until golden brown and bubbling.
🔹 4. Serve
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Let cool slightly. Serve warm or at room temperature, optionally with:
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Crème fraîche
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Vanilla ice cream
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Greek yogurt
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