ReceptnaptárCrumble pommes-poires à l'avoine (apple and pear oat crumble)
The crumble comes from England but is also popular in France: fruit under a crisp, buttery topping. This oat and almond version has less sugar but is still crisp and sweet. Great with autumn fruit.
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Ingredients
Method
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- Preheat the oven to 190 °C (fan oven 175 °C). Butter a 22 cm ovenproof dish.
- Peel and dice the fruit and toss with lemon juice, cinnamon, vanilla and honey; pour into the dish.
- For the topping, rub the oats, almonds, flour, salt and cold butter cubes with your fingertips until crumbly, then mix in the honey.
- Scatter the crumble evenly over the fruit.
- Bake for 30-35 minutes until the top is golden and the fruit bubbles at the edges.
- Serve warm with yogurt, vanilla ice cream or cream. Keeps 3 days in the fridge.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Don't overwork the topping; keep it coarse.
- Work with cold butter.
- Choose tart apples.
- Can be frozen before baking.
Frequently asked questions
With other fruit?
Peaches, plums, berries.
Gluten-free?
With gluten-free oats and flour blend.
Similar recipes
- Osmanthus pear yogurt · Chinese
- Fruit compote (kompot) · Russian
- Baked pear and ginger oatmeal squares · Hungarian
- Verrines poire-chocolat (pear and chocolate curd cheese cups) · French
- Szarlotka fit (apple pie with oat crumble) · Polish
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More french ideas
- Teurgoule (Norman cinnamon rice pudding)
- Almond pralin powder
- Crème brûlée (burnt vanilla custard)
- Macaron (French almond meringue sandwich cookie)
- Profiteroles (chocolate cream puffs)
- Éclair (chocolate)
- Mille-feuille
- Clafoutis aux cerises light (light cherry clafoutis)
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