Apple Crumble with Salted Butter Caramel by @foodblog__fr

1h10
Hard

8 servings

🥛

200 ml

Heavy Cream 30% Fat

🌿

2 pods

Vanilla Pod

🧈

170 g

Unsalted Butter

🍬

100 g

Granulated Sugar

🧂

1 g

Fleur De Sel

🌾

90 g

Flour T45

🧈

80 g

Cold Butter

🤎

140 g

Brown Sugar

🌾

1

Vanilla Pod

🍎

300 g

Apples

🍬

100 g

Brown Sugar

🧈

40 g

Butter

🟤

0.5 g

Cinnamon

🍰

Yogurt Cake Batter

Preparation Steps

  1. Step 1/19

    Preheat the oven to 180°C / 350°F and grease the 28 cm cake pan.

    unsalted butter
    🍞28 cm cake pan

  2. Step 2/19

    Peel, core, and dice the 300 g apples into small pieces.

    apples
    🔪knife
    🪵cutting board

  3. Step 3/19

    Melt 40 g of the unsalted butter in the frying pan over medium heat.

    unsalted butter
    🍳frying pan

  4. Step 4/19

    Cook the diced apples with 30 g brown sugar and the ground cinnamon for 8 to 10 minutes, until tender and lightly caramelized.

    apples
    brown sugar
    ground cinnamon
    🍳frying pan
    🥄rubber spatula

  5. Step 5/19

    Transfer the cooked apples to a bowl and let them cool completely.

    apples
    🥣mixing bowl
    🥄rubber spatula

  6. Step 6/19

    Combine 90 g all-purpose flour, 75 g brown sugar, the seeds from 1 vanilla pod, and 80 g cold unsalted butter in a bowl.

    all-purpose flour
    brown sugar
    vanilla pod
    unsalted butter
    🥣mixing bowl
    🔪knife

  7. Step 7/19

    Rub the crumble ingredients together with your fingertips until coarse crumbs form.

    all-purpose flour
    brown sugar
    vanilla pod
    unsalted butter
    🥣mixing bowl

  8. Step 8/19

    Whisk the 2 eggs, 125 g plain yogurt, 100 g granulated sugar, and 70 ml neutral oil until smooth.

    eggs
    plain yogurt
    granulated sugar for cake batter
    neutral oil
    🥣mixing bowl
    🥄whisk

  9. Step 9/19

    Fold 150 g all-purpose flour for cake batter and 11 g baking powder into the yogurt mixture until no dry streaks remain.

    all-purpose flour for cake batter
    baking powder
    🥣mixing bowl
    🥄rubber spatula

  10. Step 10/19

    Pour the cake batter into the greased cake pan and level the surface.

    🍞28 cm cake pan
    🥄rubber spatula

  11. Step 11/19

    Scatter half of the cooled apples over the batter and gently swirl them into the surface.

    apples
    🍞28 cm cake pan
    🥄rubber spatula

  12. Step 12/19

    Sprinkle half of the crumble over the apples, then add the remaining apples.

    apples
    all-purpose flour
    brown sugar
    vanilla pod
    unsalted butter
    🍞28 cm cake pan

  13. Step 13/19

    Cover the cake with the remaining crumble, distributing it evenly.

    all-purpose flour
    brown sugar
    vanilla pod
    unsalted butter
    🍞28 cm cake pan

  14. Step 14/19

    Bake the cake for 35 to 40 minutes, until golden and a skewer inserted into the cake portion comes out clean.

    🍞28 cm cake pan

  15. Step 15/19

    Heat 100 g granulated sugar in a saucepan over medium heat, swirling the pan until it becomes an amber caramel.

    granulated sugar
    🍲saucepan

  16. Step 16/19

    Add 45 g unsalted butter to the caramel and stir until fully melted.

    unsalted butter
    🍲saucepan
    🥄rubber spatula

  17. Step 17/19

    Carefully pour in the 200 ml warm heavy cream and stir until the caramel is smooth.

    heavy cream
    🍲saucepan
    🥄rubber spatula

  18. Step 18/19

    Stir the seeds from 1 vanilla pod and 1 g fleur de sel into the caramel, then let it cool until warm.

    vanilla pod
    fleur de sel
    🍲saucepan
    🔪knife
    🥄rubber spatula

  19. Step 19/19

    Cool the baked cake for 15 minutes, then drizzle the salted butter caramel over the top before serving.

    granulated sugar
    heavy cream
    unsalted butter
    vanilla pod
    fleur de sel
    🍞28 cm cake pan
    🥄rubber spatula

Composition

Ingredients

Types

Spices, Dairy, Sweeteners, Seasonings, Fruits

Ingredients

Heavy cream 30% fat, Vanilla pod, Unsalted butter, Granulated sugar, Fleur de sel, Flour T45, Cold butter, Brown sugar, Apples, Butter, Cinnamon, Yogurt cake batter

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian

Calories

620 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 79g, Sugars: 52g, Fat: 27g, Saturated fat: 15g, Fiber: 3g

Nutritional Information

Minerals

Calcium: 120mg, Iron: 2.1mg, Potassium: 230mg, Sodium: 180mg

Vitamins

Vitamin A: 220µg, Vitamin C: 3mg, Vitamin D: 1.2µg

Preparation

Time Information

Preparation

30 minutes

Cooking

40 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Hard (3/4)

Steps

19 steps

Equipments

Utensils

28 cm cake pan, mixing bowl, whisk, rubber spatula, saucepan, frying pan, knife, cutting board, measuring scale

Appliances

oven, stovetop

Type

Type

Type Of Dish

Dessert, Cake, Baked good

Occasions

Snack, Brunch, Afternoon tea, Celebration

Origin

Source

Platform

instagram

Original Creator

@foodblog__fr

Origin

Cuisine

French, Western European

Geographic

France, Europe

Various

Aspect

Texture

Crunchy, Crumbly, Moist, Tender, Soft, Sticky

Flavors

Sweet, Buttery, Caramelized, Salty, Fruity, Cinnamon, Vanilla

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Keep in an airtight container,Store in a cool, dry place,Do not leave in direct sunlight), fridge : 4 days (Store in an airtight container,Cool completely before refrigerating,Keep salted caramel covered), freezer : 2 months (Freeze cake slices in airtight wrapping,Freeze without caramel when possible,Thaw overnight in the refrigerator)