Autumn Crumble

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Apple and Chestnut Crumble for Autumn

16 Nov 2017 |

Sometimes a dessert comes along which embodies a season so perfectly that just by looking at it you can tell what time of the year it is. This apple and chestnut crumble is the epitome of Autumn and should be eaten right now.



Apple and Chestnut Crumble

Serves 6

Preparation: 25 minutes

Cooking time: 30 minutes


60 g (2 oz/generous ⅓ cup) plain (all-purpose) flour

60 g (2 oz/⅔ cup) chestnut flour

80 g (2¾ oz/⅓ cup) unrefined cane sugar

100 g (3½ oz/scant ½ cup) cold salted butter, cubed


1 kg (2 lb 3 oz) apples

120 g (4½ oz) chestnut purée




Preheat the oven to 200°C (40°F/Gas 6). Put the flours, sugar and butter into a bowl. Rub the butter into the other ingredients rapidly with your fingertips until the mixture resembles breadcrumbs. Chill.

Peel and core the apples, and cut them into thin slices. Put the chestnut pur.e in the bottom of 6 ramekins. Cover with apple slices and sprinkle with the crumble. Bake in the oven for approximately 30 minutes, until the crumbles are golden.

Ideal serving temperature: cold

Serve with whipped cream


Crumbles: Over 30 Sweet & Savoury Recipes by Sabrina Fauda-Role is available now from good shops that sell books or online at Amazon and Waterstones.

Photography by Akiko Ida