This apple crumble in puff pastry was an idea to use freezer bits but turned out to be amazingly wonderful.
We finished lunch and my husband, used to a dessert after savory food popped the question: what’s for pudding (for brits, this means what’s for dessert). I answered: give me 20 min and I’ll see what I can come up with..
– 2 apples (peeled, cored and diced)
– 2 heaped tbsps of light brown sugar
– 2 tbsp of butter
– A generous pinch of cinnamon
– 1 tbsp of Dulche de Leche
– 2 tbps of almond meal (powder)
– 1 pinch of salt
– 4 squares (12 cm or so each) of puff pastry
For the oat crumble (keep the rest in the freezer)
– 60 g of rolled oats
– 80 g of light brown sugar
– 200 g of flour
– 120 g of unsalted butter, cut into pieces
– A pinch of salt
– 1/2 tsp of cinnamon
Preheat the oven at 240 degrees C.
Heat the pan on high heat and melt the butter and the sugar.
Once the apple dices are cooked through, add the almond meal and the dulche de leche to the apples and stir gently.
Place the puff pastry in separate molds and spoon in the apple. Sprinkle with crumble* and a bit of cinnamon.
* For the oat crumble
In a separate bowl, combine all ingredients except the butter that you will add after. Blend it into the dry ingredients using your fingers until the mixture resembles coarse crumbs or give 2 pulses in a robot mixer.