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.
42 K 4.7/5 (3 reviews)
1 hour 40 min.
Easy
18 people
6 IngredientsLast modified on: October 27th 2019
For 18 people, you will need:
- 1
225 g ground hazelnuts - 2
225 g flour - 3
300 g butter - 4
300 g caster sugar - 5
2 kgs 400 g apple - 6
2 kgs 100 g plums - Total weight: 5,550 grams
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Times for this recipe
Preparation: 40 min.
Cooking: 1 hour
All in all: 1 hour 40 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 2 min.
Preheat the oven to 300°F (150°C).
Spread 225 g ground hazelnuts on a sheet of cooking parchment laid on a baking sheet.
Spread 225 g 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: 225 g flour, 300 g butter and 300 g 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.
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.
Stage 8 - 3 min.
Butter an oven-proof dish and spread half the apples in an even layer.
Stage 9 - 3 min.
Spread 2 kgs 100 g 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.
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 | 110 RDI=40 % | 1,920 RDI=180 % | 400 RDI=60 % | 11,700 RDI=590 % | 48,970 RDI: 590 % |
| 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 % |
How much will it cost?
- For 18 people : 16.05 €
- Per person : 0.90 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Apple
Like these other recipes: Cochelin d'Evreux, Bonnevaux apple tart, Far Normandy-Brittany, Quince and apple compote, Baked apples from St Aubin le Vertueux, ... See them all 54
Plums
Like these other recipes: Plum and hazelnut crumble, Clafoutis-style plum financier , Stewed plums, Angevin plum pâté, Plum tart, ... See them all 11
Butter
Like these other recipes: Pogne de Romans, Baked potoatoes with herb butter or cream , Potimarron (chestnut pumpkin) "au gratin", Thin spinach and potato tart, Tomato tatin, ... See them all 450
Caster sugar
Like these other recipes: Sicilian Epiphany Pie, Milk rolls, Rum babas, Stewed plums, Kouign-amann, ... See them all 352
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