45 min

Armagnac and Limousin Apple Crumble

Make this famous dessert from Gascony the easy way with pre-made puff pastry! 

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Ingredients For

  • Limousin Apple in a green background
    Fruits & Vegetables
    PDO Limousin Apples
  • x 2
  • 70 g
  • x 1
  • 10 cl
  • Armagnac
    Wine and spirits
    Armagnac AOC
    5 cl See the article

Peel the apples. Cut into quarters and remove the seeds. Cut the quarters into wide slices. Move the apples to a salad bowl. 

Add the brown sugar (minus a tablespoon), vanilla-flavored sugar, lemon juice, and Armagnac to the apples. You can use rum or Calvados instead of Armagnac. Mix together. 

Roll out the puff pastry (without removing the paper) on the baking sheet.  

Spread the apples evenly on top of the pastry. Leave a 1.5 inch border of pastry along the sides. 

Cover the apples with the second puff pastry. 

Carefully seal the two puff pastry crusts together. Using a knife or scissors, cut a small cross in the middle of the dessert. Sprinkle a tablespoon of sugar on top and cook for 30 minutes at 460 °F. 

Serve warm. 

Pair with

Apple juice, Côteaux-de-l'Aubance, and Clairette-de-Die.

Alcachofas de Benicarló
Alcachofas de Benicarló
PDO Poitou-Charente Butter
PDO Poitou-Charente Butter
See Recipe