French Apple Crumble


French Apple Pie Filling

5 French apples, Peeled, Cored and Cubed

45-90g Sugar

5tbsp Cognac (Or Orange Juice)

1 tbsp Mirin

1 tsp Corn Starch

1 tbsp Corn Starch

3 Pinches Salt

Crumble Pastry

50g Bake King Plain Flour

25g Billington's golden caster Sugar

30g Cold Butter

1 Dessert Spoon Cold Water


French Apple Crumble

French Apple Pie Filling

  1. Cook apple pieces, Sugar, Cognac (or Orange Juice), Mirin over low to medium heat until apples are tender.

  2. Stir in cinnamon and cornstarch and cook for half a minute. The caramel sauce should be almost thick enough to coat the back of a spoon.

  3. Divide apple pie filling into ramekins.

Crumble Pastry

  1. Whisk plain flour and sugar together. 

  2. Rub in cold butter until mixture is crumbly.

  3. Stir in cold water so that it clumps together a little.

  4. Scatter the crumble dough over the surface of the apple pie filling.

  5. Bake in a preheated 1900C oven for 15-20mins until the crumble turns golden.



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