Brasserie Blanc - Apple crumble

See Raymond Blanc with Clive Fretwell, Brasserie Blanc Executive Chef Director create their 'Best Ever Crumble'!

Ingredients Required

For the crumble
75g Plain flour
40g Caster sugar
25g Ground almonds
1 tsp Cinnamon
40g Unsalted butter, softened
20g Flaked almonds
Finely grated zest from one lemon and one orange zest
1 tsp Freshly grated ginger
For the apple compote
500g Cox's apple, peeled, cored and diced
50g Caster sugar
30ml Water

Cooking Method

To make the crumble

1. Add the flour, sugar, ground almonds and cinnamon into a bowl.

2. Rub together the ingredients with your fingers. Alternatively you can use a food         processor. Mix in the grated ginger.

3. Preheat your oven to 200c.

4. Place the crumble mix on a baking tray and bake for ten minutes. Mix the crumble every few minutes and remove from the oven when golden brown.

5. Add the toasted, flaked almonds and zests to the crumble mixture.

To make the apple compote

Add the apples, sugar and water to a saucepan and soften for 10-15 minutes.

To serve

Divide the apple compote between four bowls and top with generous amounts of crumble crumble.


Recipe © Raymond Blanc 2015.

Recipe courtesy of Brasserie Blanc.