Apple and cinnamon crumble: the ultimate autumn recipe
Some desserts smell comforting even before they're tasted. Apple and cinnamon crumble is one of them: that blend of melting fruit and golden shortcrust pastry, which fills the whole house with its aroma during baking. It's exactly this smell of childhood snacks that we wanted to capture in our Héritage gourmand candle. Here is the simple and essential recipe. 🍎
Ingredients for 6 servings
For the apples
- 6 apples (Reinette or Golden)
- 50 g sugar
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- A knob of butter
For the crumble
- 150 g flour
- 100 g cold butter, diced
- 80 g brown sugar
- 50 g almond flour
- 1/2 teaspoon cinnamon
- 1 pinch of salt
Step-by-step preparation
- Preheat the oven to 180 degrees Celsius.
- Peel and dice the apples. Mix them with sugar, cinnamon, and lemon juice.
- Arrange the apples in a buttered gratin dish, add small pieces of butter.
- For the crumble, mix flour, brown sugar, almond flour, cinnamon, and salt.
- Incorporate the cold butter with your fingertips until you get a sandy and crumbly texture.
- Spread the crumble over the apples, without pressing down.
- Bake for 35 to 40 minutes, until the top is golden and crispy.
- Let cool for a few minutes before serving, ideally with crème fraîche or a scoop of vanilla ice cream.
Tip: choose apples that hold up well to cooking (Reinette, Golden, Boskoop). Overly juicy apples will make the crumble soggy.
Tip: for an even crispier crumble, add a handful of rolled oats to the shortcrust pastry.
Before a candle goes on sale, we conduct several internal burn tests: burn time, flame cleanliness, absence of black smoke, and good fragrance diffusion to the bottom of the jar. Nothing leaves without being tested.
Once your crumble is out of the oven, all that's missing is a cinnamon and warm milk candle to extend that childhood snack ambiance throughout the evening.
The accompanying ambiance
Héritage gourmand
Discover the candle →
