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–+ servings
Total Time :1 hour
Servings: 6

INGREDIENTS
 

  • 6 Granny Smith apples, peeled and chopped
  • Juice of 1 lemon
  • ⅓ cup granulated sugar
  • 1.8 ounces/50 grams unsalted butter
  • 3 tablespoons water
  • 2 heaping teaspoons instant vanilla pudding mix
  • ¼ teaspoon ground cinnamon

Crumble:

  • ¼ cup brown sugar
  • 1.8 ounces/50 grams cold unsalted butter, cubed
  • ⅓ cup/50 grams all-purpose flour
  • ½ cup/50 grams almond flour
  • ½ teaspoon fine salt

INSTRUCTIONS

  • Heat the oven to 320°F/160°C. Generously grease a 9½-inch/24 cm round baking dish.
  • Place the lemon juice in a large bowl. Add the apples and toss until evenly coated to prevent browning.
  • Add the sugar to a wide skillet and cook over medium heat without stirring, gently swirling the pan, until fully melted and amber in color. Gradually whisk in the butter until smooth. Add the apples, leaving excess lemon juice behind.
  • Cook, stirring occasionally, until the apples are just tender and the caramel has loosened, about 15 minutes. Avoid overcooking; the apples should retain their shape.
  • Whisk the water, vanilla pudding mix, and cinnamon in a small bowl. Stir into the apples and cook until lightly thickened, 30 to 60 seconds. Remove from heat.
  • Combine the brown sugar, butter, flour, almond flour, and salt. Rub together by hand or mix with a paddle attachment until coarse, crumb-like pieces form.
  • Transfer the apple mixture to the prepared dish, scatter the crumble evenly over the top, and bake until deeply golden, about 40 minutes. Let rest for 10 minutes before serving.
  • Serve warm, ideally with vanilla ice cream.