Armagnac and Limousin Apple Crumble
Make this famous dessert from Gascony the easy way with pre-made puff pastry!
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.
Apple juice, Côteaux-de-l'Aubance, and Clairette-de-Die.