Tyrolean apple crumble


Tyrolean apple crumble
You are no doubt familiar with fruit crumble, the home-cooking classic. Here's how they do it in the the Austrian Tyrol region: with apples, raisins and rolled oats.
31 K 3/5 (1 reviews)
Grade this recipe:
Keywords:
Last modified on: October 31th 2021
For 6 people, you will need:
  • 1 brown sugar 80 g brown sugar
  • 2 vanilla sugar 10 g vanilla sugar
  • 3 butter 90 g butter
  • 4 flour 50 g flour
  • 5 rolled oats 100 g rolled oats
  • 6 ground hazelnuts 30 g ground hazelnuts
  • 7 butter 1 knob butter
  • 8 apple 1 kg 500 g apple
  • 9 raisins 30 g raisins
  • Total weight: 1,900 grams

Change to the quantities for:
Times for this recipe
Preparation: 50 min.
Cooking: 40 min.
All in all: 1 hour 30 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 - 3 min.
Tyrolean apple crumble

The crumble topping

Put into a large bowl: 80 g brown sugar, 10 g vanilla sugar, 90 g butter (cut into small pieces), 50 g flour, 100 g rolled oats and 30 g ground hazelnuts.

Stage 2 - 5 min.
Tyrolean apple crumble
Mix with your fingertips to a coarse crumb texture.

Set aside.

Stage 3 - 2 min.
Tyrolean apple crumble
Butter an ovenproof dish.



Preheat the oven to 390°F (200°C).

Stage 4 - 30 min.
Tyrolean apple crumble

The fruit

Peel 1 kg 500 g apples, remove the core and chop the flesh into small pieces.

Spread half in the dish.

Stage 5 - 1 min.
Tyrolean apple crumble
Add 30 g raisins.

Stage 6 - 2 min.
Tyrolean apple crumble
Add the remaining apples.

Stage 7 - 3 min.
Tyrolean apple crumble
Finish with the crumble topping.

Stage 8 - 40 min.
Tyrolean apple crumble
Bake for about 40 minutes, watching for browning towards the end.

Stage 9
Tyrolean apple crumble
Serve warm or cold, on its own, or with a little pouring cream or chantilly cream.
Remarks
If you don't have ground hazelnuts, use ground almonds instead.

To be even more in keeping with the Tyrolean spirit, scatter a little cinnamon over the apples or into the crumble mixture.
Keeping: 1 or 2 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 recipe30 RDI=10 %440 RDI=40 %110 RDI=20 %2,720 RDI=140 %11,400 RDI: 140 %
Per 100 g1 RDI=1 %20 RDI=2 %5 RDI=1 %140 RDI=7 %600 RDI: 7 %
Per person4 RDI=2 %70 RDI=7 %20 RDI=3 %450 RDI=20 %1,900 RDI: 20 %
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, Sulfites
How much will it cost?
  • For 6 people : 5.20 €
  • Per person : 0.90 €

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)
Other recipes you may also like
Express apple tart
Express apple tart
A fine apple tart, very quick to make.
April 8th 2020374 K 24.6 55 min.
Crispy cheese parcels
Crispy cheese parcels
Small crisp parcels filled with cheese and linseeds, hot and crunchy on the outside, melting in the middle. They can be served with a light green salad.
December 18th 2011146 K4.1 40 min.
Brioche Tatin
Brioche Tatin
For this filled brioche, the apples are cooked separately, as for a tart tatin (caramelized), then sandwiched between two circles of brioche dough.
September 10th 201881 K3.7 3 hours 25 min.
Fish in a seed crust
Fish in a seed crust
Fish fillets coated with a mixture of breadcrumbs and seeds, then fried.
June 1st 201495 K4.2 30 min.
Fondant-iced pithivier
Fondant-iced pithivier
The classic French pithivier is a traditional dessert, rather like the Epiphany galette: puff or flaky pastry (pâte feuilletée) filled with almond cream. But there is also an iced cake version called a "pithivier fondant": moist, very simple, and without the puff pastry. Here's how to make it.
March 2nd 202230 K 1 hour 60 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)

*Your e-mail Your first name or nickname
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