- 100g butter cut into cubes
- 80g flour
- 100g brown sugar
- 50g powdered almonds
- 30g flaked almonds
- 1 level tbsp Le Paludier de Guérande Fleur de Sel
- 5 apples (Pink Lady, Golden, Canada or Boskoop)
- 3 tbsp dried cranberries
- 2 tbsp of bilberries (in a jar or frozen)
- 3 tbsp caster sugar
- The pulp from the inside of a vanilla pod
- Juice from 1 orange
- 30g butter
For 6 people
Preparation time: 10 minutes
Cooking time: 30/35 minutes
Place the sugar and butter, then the flour and powdered almonds in a large bowl. Rub the butter into the mixture using your fingertips. The dough should gradually take on a sandy texture (do not press the mixture together). Gradually mix in the Le Paludier de Guérande Fleur de Sel and the flaked almonds.
The fruit mixture:
Pre-heat the oven to thermostat 6.
Soak the dried cranberries for 1/4 of an hour in the orange juice mixed with the vanilla pulp.
Peel the apples and removed the centres. Cut the apples into large chunks.
Butter the ramekin dishes.
Arrange the apples, cranberries, bilberries and the orange juice in the ramekins and dust with sugar. Sprinkle the crumble mixture over the fruit.
Place in the oven for 35 minutes.
Sprinkle once more if desired with a few grains of Le Paludier de Guérande Fleur de Sel.
The cooking time in the oven can be reduced if the fruit is cooked in advance in butter in a pan.
You can also choose a different container to bake the crumble in.