Apple and whisky crumble
English pub recipe for this dessert, an apple crumble, but accompanied by dried fruit, maple syrup and whisky.
5,097
1 hour 40 min.
Easy
6 people
11 IngredientsLast modified on: February 23th 2025
1 kg 500 g apple
50 g 
3 tablespoons maple syrup
100 g brown sugar
50 g whisky
250 g 
100 g rolled oats
50 g flakeds almonds
50 g walnut kernels
Times for this recipe
Preparation: 30 min.
Cooking: 1 hour 15 min.
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 - 15 min.
Peel, cut into 4, then remove the core of 1 kg 500 g apple.
Cut the quarters into slightly thick strips.
Set aside.
Cut the quarters into slightly thick strips.
Set aside.
Stage 2 - 3 min.
In a large non-stick saucepan over medium heat, pour in 50 g butter and when melted, add 3 tablespoons maple syrup, 100 g brown sugar and 50 g 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.
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 50 g walnut kernels and 50 g 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).
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.
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 | 60 RDI=20 % | 680 RDI=50 % | 240 RDI=30 % | 5,230 RDI=190 % | 21,910 RDI: 190 % |
| Per 100 g | 2 RDI=1 % | 30 RDI=2 % | 9 RDI=1 % | 210 RDI=8 % | 890 RDI: 8 % |
| Per person | 9 RDI=3 % | 110 RDI=8 % | 40 RDI=4 % | 870 RDI=30 % | 3,650 RDI: 30 % |
How much will it cost?
- For 6 people : 8.90 €
- Per person : 1.50 €
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)
Apple
Like these other recipes: Baker's apple soles, Rolled chestnut and apple brioche, Clafoutis "Marie-Antoinette", Apple crisps, Bonnevaux apple tart, ... See them all 55
Flour
Like these other recipes: Kouign-amann brioche, Puff or flaky pastry (pâte feuilletée), Old style brioche, Almond tuiles, Lobster Thermidor, ... See them all 200
Rolled oats
Like these other recipes: Canadian apple crumble, Granola, Traditional nutty choc-chip cookies, Oat shortbread biscuits, Cranachan, ... See them all 14
Brown sugar
Like these other recipes: Canadian apple crumble, Craquelin (sweet cracker dough), Flaky brownie brioche, Gingerbread, Shortbread tart with sweet apricots and rosemary, ... See them all 42
Other recipes you may also like
New Italian-style peas
For this recipe, new peas mixed with rice, drizzled with olive oil and served with a little pesto.April 9th 20251,127 35 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017463 K4.2 2 hours 15 min.
Cocotte eggs with Comté
A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways.February 21th 2011352 K4.3 1 hour
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.June 26th 2019624 K 24.4 2 hours 35 min.
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.February 21th 2011126 K5
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-20)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.