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Autumn apple and plum crumble pie

This crumble with a difference captures real autumn flavours: apples, plums and hazelnuts. For a change, the crumble topping is pressed into a thin crust, more like a pie.

52 K 4.7/5 (3 reviews)

1 hour 40 min. difficulté

Easy

5.35 €

6 people

6 Ingredients

Last modified on: October 27^th 2019

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For 6 people, you will need:

1 75 ml ground hazelnuts
2 117 ml flour
3 103.2 ml butter
4 100 ml caster sugar
5 800 ml apple
6 1 litre 15 ml plums

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 40 min.

Cooking: 1 hour

All in all: 1 hour 40 min.

When should you start or finish this recipe?

If you start now, at 4:35, you will finish around : 6:10.Change start time

To finish around 7pm, you'll need to have started before: 17:55.Change end time

Step by step recipe

Stage 1 - 2 min.

Preheat the oven to 300°F (150°C).

Spread 75 ml ground hazelnuts on a sheet of cooking parchment laid on a baking sheet.

Stage 2 - 15 min.

Put in the oven for 15 minutes to toast.

Stage 3 - 3 min.

Put into a mixing bowl: 117 ml flour, 103.2 ml butter and 100 ml caster sugar. Add the cooled toasted ground hazelnuts.

Stage 4

Mix with your hands...

Stage 5 - 5 min.

...until you have an evenly mixed dough.

Stage 6 - 5 min.

Lay a sheet of cooking parchment on the worktop and transfer the dough onto it.

Lay a second sheet of cooking parchment on top then press and roll out with a rolling pin until it fits the size of your oven-proof dish. Slide the whole thing onto a rolled-out pastry baking sheet and put in the freezer for about 15 minutes.

Stage 7 - 10 min.

Preheat the oven to 390°F (200°C).

Peel 800 ml apples and cut into small pieces.

Stage 8 - 3 min.

Butter an oven-proof dish and spread half the apples in an even layer.

Stage 9 - 3 min.

Spread 1 litre 15 ml plums on top after removing the stones.

Stage 10 - 3 min.

Then add the remaining apple pieces.

Stage 11

Take the dough out of the freezer and remove the top paper.

Stage 12 - 3 min.

Lay the dough on top of the filling, tucking in any spare around the edge.

Stage 13 - 45 min.

Bake for about 45 minutes.

Stage 14

Serve warm or cold, whichever you prefer.

Remarks

The quantities of fruit are for guidance, so do adapt these to your taste.

To give the crust a shine, glaze the top with egg or sprinkle a little caster sugar over before baking.

Keeping: A few days in the fridge, covered with plastic film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	40 RDI=10 %	640 RDI=60 %	130 RDI=20 %	3,900 RDI=200 %	16,320 RDI: 200 %
Per 100 g	1 RDI=1 %	30 RDI=3 %	7 RDI=1 %	210 RDI=10 %	880 RDI: 10 %
Per person	5 RDI=2 %	110 RDI=10 %	20 RDI=3 %	650 RDI=30 %	2,720 RDI: 30 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Nuts, Gluten, Milk

How much will it cost?

For 6 people : 5.35 €
Per person : 0.90 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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