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+ servings
slice of apple crumble tart

Apple Crumble Pie

Amanda
Shortcrust pastry tart case filled with apple, pecans and caramel then topped with nutty crumble.
5 from 16 votes
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine British
Servings 10
Calories 499 kcal

Ingredients
 
 

For the tart shell

  • 200 g plain flour
  • 100 g butter cut into cubes

For the filling

  • 6 granny smith apples in 1 cm cubes
  • 60 g chopped pecans
  • 150 g caster sugar
  • 2 tbsp cornflour
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • 6 tbsp salted caramel sauce
  • 1 tbsp lemon juice

For the crumble top

  • 100 g plain flour
  • 100 g butter cut into cubes
  • 100 g soft brown sugar
  • 30 g rolled oats
  • 20 g ground almonds
  • 30 g chopped pecans
  • 2 tsp cinnamon

Instructions
 

  • For the pastry shell rub together the butter and flour until combined then add enough water until the pastry comes together.
  • Roll out the pastry to line a 23/24 cm loose bottom flan tin and chill for 30 minutes.
  • Make the crumble by rubbing the butter and flour together and then stir in the remaining crumble ingredients.
  • Put the lemon juice in a large bowl and prepare the apples, adding them to the lemon juice when they are cut.
  • Stir the remaining filling ingredients into the apples.
  • Preheat the oven to 220 C and place the flan tin on a baking sheet.
  • Add the filling and carefully pile on the crumble top. Gently pat down evenly.
  • Bake for 45 minutes  until browned. Leave to cool in the tin for at least ten minutes.
  • Serve hot or cold.

Nutrition

Serving: 0gCalories: 499kcalCarbohydrates: 68gProtein: 5gFat: 24gSaturated Fat: 11gCholesterol: 43mgSodium: 147mgPotassium: 210mgFiber: 5gSugar: 36gVitamin A: 560IUVitamin C: 5.6mgCalcium: 47mgIron: 2.1mg
Keyword apple, caramel, crumble, pie, tart
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