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Apple and whisky crumble

English pub recipe for this dessert, an apple crumble, but accompanied by dried fruit, maple syrup and whisky.

818

1 hour 40 min. difficulté

Easy

8.65 €

2 people

11 Ingredients

Last modified on: February 23^th 2025

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For 2 people, you will need:

1 500 ml apple
2 20.64 ml butter
3 1 tablespoon maple syrup
4 35 ml brown sugar
5 20 ml whisky
6 132.6 ml flour
7 87.5 ml rolled oats
8 51.6 ml butter
9 35 ml brown sugar
10 50 ml flakeds almonds
11 20 ml walnut kernels

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

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Times for this recipe

Preparation: 30 min.

Cooking: 1 hour 15 min.

All in all: 1 hour 40 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 - 15 min.

Peel, cut into 4, then remove the core of 500 ml apple.

Cut the quarters into slightly thick strips.

Set aside.

Stage 2 - 3 min.

In a large non-stick saucepan over medium heat, pour in 20.64 ml butter and when melted, add 1 tablespoon maple syrup, 35 ml brown sugar and 20 ml whisky.

Stage 3 - 5 min.

Bring to the boil, at which point you can flambé the whisky.

Stage 4 - 20 min.

Pour in the apples and stir well.

Cover, lower the heat and cook gently until the apples are just tender.

Stage 5 - 1 min.

Butter a gratin dish and pour the apples into it.

Stage 6 - 5 min.

Roast 20 ml walnut kernels and 50 ml flakeds almonds together in a small frying pan over medium heat, until the almonds are golden.

Allow to cool.

Preheat oven to 200°C (390°F).

Stage 7 - 1 min.

Quickly chop the roasted walnut-almond mixture.

Stage 8 - 4 min.

In a small bowl, pour in 132.6 ml flour, 87.5 ml rolled oats, 51.6 ml butter, 35 ml brown sugar and the walnut-almond mixture.

Stage 9 - 3 min.

Mix by hand...

Stage 10

Until a coarse powder is obtained.

Stage 11 - 2 min.

Pour over the apples.

Stage 12 - 40 min.

Bake for 30 to 40 minutes at 200°C (390°F), until the top is golden brown.

Stage 13

Serve warm or hot, and if possible with a little custard or a scoop of vanilla ice cream.

Remarks

You can use pears or other seasonal fruits in this recipe.

Keeping: 2 or 3 days in the fridge, protected by cling film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	20 RDI=8 %	230 RDI=20 %	90 RDI=10 %	1,830 RDI=90 %	7,680 RDI: 90 %
Per 100 g	2 RDI=1 %	30 RDI=3 %	10 RDI=2 %	220 RDI=10 %	920 RDI: 10 %
Per person	10 RDI=4 %	120 RDI=10 %	40 RDI=7 %	920 RDI=50 %	3,840 RDI: 50 %

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: Milk, Gluten, Nuts

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