Autumn apple and plum crumble pie


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.
39K 4.7/5 based on 3 reviews
Grade this recipe:

Last modified on: October 27th 2019

For 6 people, you will need:
  • 1 ground hazelnuts 75 g ground hazelnuts
  • 2 flour 75 g flour
  • 3 butter 100 g butter
  • 4 caster sugar 100 g caster sugar
  • 5 apple 800 g apple
  • 6 plums 700 g plums
  • Total weight: 1,850 grams

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long will it take?
Time required for this recipe:
PreparationCookingStart to finish
37 min.1 hour1 hour 37 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 2 min.
Autumn apple and plum crumble pie
Preheat the oven to 300°F (150°C).

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

Stage 2 - 15 min.
Autumn apple and plum crumble pie
Put in the oven for 15 minutes to toast.

Stage 3 - 3 min.
Autumn apple and plum crumble pie
Put into a mixing bowl: 75 g flour, 100 g butter and 100 g caster sugar. Add the cooled toasted ground hazelnuts.

Stage 4
Autumn apple and plum crumble pie
Mix with your hands...

Stage 5 - 5 min.
Autumn apple and plum crumble pie
...until you have an evenly mixed dough.

Stage 6 - 5 min.
Autumn apple and plum crumble pie
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.
Autumn apple and plum crumble pie
Preheat the oven to 390°F (200°C).

Peel 800 g apples and cut into small pieces.

Stage 8 - 3 min.
Autumn apple and plum crumble pie
Butter an oven-proof dish and spread half the apples in an even layer.

Stage 9 - 3 min.
Autumn apple and plum crumble pie
Spread 700 g plums on top after removing the stones.

Stage 10 - 3 min.
Autumn apple and plum crumble pie
Then add the remaining apple pieces.

Stage 11
Autumn apple and plum crumble pie
Take the dough out of the freezer and remove the top paper.

Stage 12 - 3 min.
Autumn apple and plum crumble pie
Lay the dough on top of the filling, tucking in any spare around the edge.

Stage 13 - 45 min.
Autumn apple and plum crumble pie
Bake for about 45 minutes.

Stage 14
Autumn apple and plum crumble pie
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 valueProteins CarbohydratesFats
3,899 Kcal or 16,324 Kj35 gr640 gr133 gr
195 %14 %60 %20 %
Per 100 g
Energetic valueProteins CarbohydratesFats
211 Kcal or 883 Kj2 gr35 gr7 gr
11 %1 %3 %1 %
Per person
Energetic valueProteins CarbohydratesFats
650 Kcal or 2,721 Kj6 gr107 gr22 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)
AppleApple: You can check-out other recipes which use it, like for example: Apple Pie, Four quarters (adding fruit), Canadian apple crumble, Apple custard tart, Caramelised apple custards, ... All
PlumsPlums: You can check-out other recipes which use it, like for example: Creamy plum and pear clafoutis, Angevin plum pâté, Plum and hazelnut crumble, How to freeze plums, Plum tart "En passant par la Lorraine", ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Ramekins with almonds, apples and lemon, Pavlova, "Au vert" beef, Italian toast, Chocolate cake, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Quince compote, Blackcurrant jelly, Apple Tatin Terrine, Tatin apples with mascarpone cream, Far Normandy-Brittany, ... All
Other recipes you may also like
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
316K 14 40 min. February 21th 2011
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31th 2011
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
259K3.9 46 min. February 21th 2011
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
486K5 49 min. July 27th 2013
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
739K 313.7 36 min. January 27th 2017
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-07-21)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page