If like me you often want to cook something quick, with little faffing about but that has maximum flavor & texture – a big ask, yes – look no further than these Easy Apple Crumble Pies. Or tarts. These could be either a tart or a pie. With a puffed pastry enclosure, apples thinly sliced but still with some structure – brown sugar & apple pie spice topping with a buttery brown sugar crumble. Ridiculously simple to make yet so comforting & satisfying eating one warm with ice cream. Perfect for the holidays or any time you need a dessert in a hurry with little effort.
Lovonis Lark
recipes + wellness
Easy Apple Crumble Pies
Servings: 4
APPLE FILLING
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1/2 teaspoon apple pie spice or ground cinnamon
- Pinch salt
- 6 large gala apples, peeled, cored & thinly sliced
CRUMBLE TOPPING
- 1 stick butter, softened (4oz/113g)
- 3/4 cup all-purpose flour
- 1/3 cup packed dark brown sugar
- Pinch sea salt
TO ASSEMBLE
- a little flour for dusting
- 1 sheet store-bought puff pastry, softened thawed according to package directions (1/2 17.3oz package about 482g)
- 1 large egg yolk, lightly beaten
- 4 teaspoons course sugar such as demerara optional but adds a nice texture
- Ice cream or cream to serve
To make the apples:
- Melt the butter in a large frying pan/skillet over medium heat. Add the apples, brown sugar, spice & salt. Cook, stirring occasionally. Cook, stirring occasionally, for about 8 minutes or until the apples are softened but still hold their shape. Set aside to cool for 15 minutes.
- Preheat the oven to 400°F (200°C). Grease four, 5 to 6-inch (12.5 to 15cm) pie/tart dishes/pans.
To make the Crumble topping:
- Rub the butter into the combine sugar, flour & salt until it’s combined & when you press the mixture together it makes clumps.
To assemble:
- Lightly flour the counter. Place pastry on counter and roll until 12-inch (30cm) square. Cut pastry into 4 equal squares and place the pastry into the dishes, pressing down gently & leaving the sides overhanging.
- Sprinkle a little of the crumble mixture onto the pastry base. Drain the apples if there is liquid in the pan. Divide the apple mixture between each dish. Sprinkle with the remaining crumble.
- Fold the pastry up covering the filling & crumble. Brush the pastry with egg yolk & sprinkle with coarse sugar. Bake for 25 to 30 minutes or until the pastry is a dark golden brown & puffed. Serve warm with ice cream or cream.