Looking for a simple, delicious dessert that brings the flavors of Gascony to your table? Armagnac and Limousin Apple Crumble is your answer. This recipe combines the rich taste of Armagnac with the tart sweetness of Limousin apples, all topped with a golden, buttery crumble. Make this famous dessert from Gascony the easy way with pre-made puff pastry!
Which Apple Varieties to Use?
Use Limousin apples for the best flavor, as they are sweet and tart and firm. If you can’t find them try other French Apples such as Honeycrisp or Granny Smith for a similar balance of sweetness and tang.
Why Armagnac?
Armagnac gives a deep smoky flavor that matches the sweetness of the apples in this crumble. If you don’t have Armagnac you can substitute with Calvados or Cognac for a different but equally delicious version.
Serving Suggestions
Serve warm with a scoop of ice cream, a dollop of whipped cream or a spoonful of crème fraîche. The hot spiced apples and crunchy topping go perfectly with something cool and creamy.
Tips and Variations
Add a pinch of cinnamon or nutmeg to the apple mixture for more depth of flavor.
You can also mix some chopped walnuts, almonds or hazelnuts into the crumble topping before baking.
If you want a gluten-free version, use gluten-free puff pastry or make a crumble topping with gluten-free oats and almond flour.
Storage and Reheating
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. The flavors will develop more over time so it’s even better the next day.
To reheat, place the dessert in a preheated oven at 350°F for 10-15 minutes to restore the top. You can also reheat individual portions in the microwave for 1-2 minutes but the pastry will lose some of its crispiness.
Wine Pairing
While the recommended pairings are apple juice, Côteaux-de-l'Aubance or Clairette-de-Die, try Sauternes for a treat. The sweetness of these dessert wines will match the tart apples and Armagnac.
Preparation time
15 min
Ingredients For
-
-
x 2
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0.35 c
-
x 1
-
2 tbsp
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Preparation
1
Peel the apples. Cut them into quarters and remove the seeds. Cut the quarters into wide slices. Then move the apples to a salad bowl.
2
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 it all together.
3
Roll out the puff pastry (without removing the paper) on the baking sheet.
4
Spread the apples evenly on top of the pastry. Leave a 1.5 inch border of pastry along the sides.
5
Cover the apples with the second puff pastry.
6
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.
7
Serve warm.
Pair with
Apple juice, Côteaux-de-l'Aubance, or Clairette-de-Die.
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