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Crumble Pomme-Spéculoos : Recette Facile et Gourmande

Crumble Pomme-Spéculoos Maison Doré au Four
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Un crumble pomme-spéculoos fraîchement sorti du four, aux pommes fondantes et biscuit spéculoos émietté croustillant, servi dans un ramequin rustique.

Ingredients

Scale

For the apple base:

  • 5 apples (Boskoop, Reine des Reinettes, or Golden)

  • 2–3 tbsp caramel sauce (optional but recommended)

  • 1 tbsp lemon juice (to prevent browning)

  • 1 tsp cinnamon (optional)

For the crumble topping:

  • 100 g speculoos biscuits (about 8–10 cookies)

  • 50 g flour

  • 25 g brown sugar

  • 75 g cold unsalted butter, cut into cubes

Instructions

1. Prepare the apples

  1. Peel and core the apples, then cut them into small cubes.

  2. Toss with lemon juice and cinnamon.

  3. Place them in a buttered baking dish and drizzle with caramel sauce.

🔹 2. Make the crumble topping

Option A – With Thermomix or food processor:

  • Add speculoos, flour, sugar, and butter.

  • Mix/pulse until the texture is coarse and sandy (don’t overmix).

Option B – By hand:

  • Crush the speculoos into crumbs using your fingers or a bag and rolling pin.

  • Mix in flour and sugar.

  • Add butter cubes and rub the mixture between your fingers until crumbly.

🔹 3. Assemble & bake

  1. Sprinkle the crumble mixture evenly over the apples (don’t press it down).

  2. Bake in a preheated oven at 180°C (350°F) for about 30–35 minutes, or until golden brown and bubbling.

🔹 4. Serve

  • Let cool slightly. Serve warm or at room temperature, optionally with:

    • Crème fraîche

    • Vanilla ice cream

    • Greek yogurt

Find it online: https://cuisinedumama.com/crumble-pomme-speculoos-recette-facile-et-gourmande/