Warm Apple Crumble

Watch willpower crumble before your eyes.


  • 420 g flour
  • 170 g icing sugar
  • 2 eggs
  • 1 vanilla pod
  • 250 g butter
  • 50 g ground almonds
  • 8 g salt
  • 7-8 large apples
  • for the sweet pastry:
  • 75 g butter
  • 75 g sifted icing sugar
  • 2 free-range eggs (beaten)
  • 1 tblsp double cream
  • 300 g plain flour


  1. For the Sweet Pastry Cases:
  2. Gently cream butter and sugar until pale and fluffy.
  3. Slowly add eggs, beating well after each addition otherwise the mixture can split.
  4. Stir in the cream and flour and mix to a dryish dough mixture. Cover in clingfilm and leave overnight.
  5. Roll out between sheets of clingfilm to desired shape and carefully line tin.
  6. Bake blind for 6-10 minutes.
  7. For the Apple Crumble:
  8. Cream the butter and the icing sugar together.
  9. Add the almonds, eggs, vanilla (split with middle scraped out) and salt.
  10. Finally add flour to make lovely crumb mixture. You can also add some crushed flaked almonds for extra crunch at this stage.
  11. Clover in cling film and refrigerate until needed.
  12. Peel and slice apples, toss onto hot pan with a little butter, sprinkle a little sugar add 1/2 teaspoon cinnamon, gently moving so apples don't stick.
  13. Once the apples are slightly springy to touch, caramelised and a light gold colour, remove and cool.
  14. Add apple mixture in pastry cases and top with crumble mixture, bake until golden brown (about 10 minutes) and serve with ice cream.


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