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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.

41K 4.7/5 based on 3 reviews

Last modified on: October 27^th 2019

For 6 people, you will need:

1 0 kg 2 g ground hazelnuts
2 0 kg 4 g flour
3 0 kg 3 g butter
4 0 kg 3 g caster sugar
5 1 lb + 12.2 oz apple
6 0 kg 2 g plums

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

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Times for this recipe

Preparation: 37 min.

Cooking: 1 hour

All in all: 1 hour 37 min.

When should you start or finish this recipe?

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 0 kg 2 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: 0 kg 4 g flour, 0 kg 3 g butter and 0 kg 3 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.

Stage 7 - 10 min.

Preheat the oven to 390°F (200°C).

Peel 1 lb + 12.2 oz 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 0 kg 2 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.

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

Source: Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,899 Kcal or 16,324 Kj	35 gr	640 gr	133 gr
195 %	14 %	60 %	20 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
211 Kcal or 883 Kj	2 gr	35 gr	7 gr
11 %	1 %	3 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
650 Kcal or 2,721 Kj	6 gr	107 gr	22 gr
32 %	2 %	10 %	3 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Nuts, Gluten, Milk

How much will it cost?

For 6 people : 5.34 €
Per person : 0.89 €

Change currency:

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)

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