Ingrédients :
- Chunky apple compote for pastry 24% Léonce Blanc 5/1 tin
- Cinnamon crumble topping
Crumble à la cannelle
Ingredients :
- 220 g flour
- 180 g caster sugar
- 220 g ground almonds
- 10g ground cinnamon
- 400 g softened butter
Préparation :
In a stand mixer fitted with the paddle attachment, mix the softened butter, sugar and cinnamon on low speed.
When fully combined, add the flour and mix again.
Use a spatula to clear the sides of the bowl.
Add the ground almonds.
Mix well on low speed without overbeating.
Remove the crumble from the bowl and keep refrigerated for at least 4 hours before use.
Assembly:
Preheat the oven to 180°C.
Divide the compote into small individual dishes (150 g per serving).
Just before baking, use a grater with large holes to grate the crumble over each dish (approx. 35 g per serving).
Bake for 15 to 20 min. The crumble should be golden and crispy.
Serve immediately, with a scoop of vanilla ice cream if desired served separately.