Rustic French Apple Crumble (Crumble aux Pommes): The Essential Goûter

If there is one thing that defines the chillier months here in Normandy, it is the abundance of apples. Everywhere you look—from the orchards lining the roads to the bottles of cidre on the dinner table—apples reign supreme. It’s a grounding, familiar scent that instantly makes the house feel cozy.

While we are famous for our complex pastries, sometimes the best recipes are the simplest. A proper French crumble, or crumble aux pommes, is the very definition of intentional, slow living. There’s no fussy crust, no complicated filling—just the pure, warming scent of apples, butter, and cinnamon bubbling in the oven.

This recipe requires minimal effort but delivers maximum reward. It’s perfect for a weekend goûter (afternoon snack) with a cup of tea, or served warm with a scoop of thick crème fraîche after a simple, rustic dinner.

The Simple Secret to a French Crumble

The biggest difference between a French and American crumble is often the topping: the French version is usually less sweet, relying more on the pure flavor of the butter and the quality of the apple. It is intentionally rustic—the messier, the better!

Ingredients:

Apple Filling	Crumble Topping
5–6 medium apples (like Gala or Honeycrisp), peeled, cored, and sliced	1 cup all-purpose flour
2 tablespoons granulated sugar	½ cup brown sugar, packed
1 teaspoon ground cinnamon	½ teaspoon ground cinnamon
1 tablespoon fresh lemon juice	¼ teaspoon salt
1 tablespoon unsalted butter, cubed	6 tablespoons (3 oz) cold butter, cut into cubes

Instructions:

Step 1: Prepare the Apples

1. Toss the Filling: In a large bowl, combine the sliced apples, granulated sugar, cinnamon, and lemon juice. The lemon juice prevents the apples from browning and adds a necessary brightness.
2. Arrange: Transfer the apple mixture into a rustic pie dish or a small ceramic baking dish (about 8 inches). Dot the top of the apples with the cubed butter.

Step 2: Make the Topping

1. Combine Dry: In a separate medium bowl, whisk together the flour, brown sugar, cinnamon, and salt.
2. Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Use your fingertips to quickly rub the butter into the flour mixture. You are looking for a sandy, crumbly texture with some pea-sized pieces remaining. Do not overmix. The key is to keep it rustic and uneven.
3. Topping: Sprinkle the crumble mixture evenly over the top of the apples, covering the entire surface.

Step 3: Bake and Enjoy

1. Bake: Preheat your oven to 375°F (190°C). Bake for 30–35 minutes, or until the topping is golden brown and the apples are bubbling around the edges.
2. Cool Slightly: Let the crumble cool for about 10–15 minutes before serving. This allows the juices to settle and prevents you from burning your mouth!

The Best Way to Embrace the Goûter

The beauty of the crumble aux pommes lies in its simplicity. Serve it in its baking dish and invite your loved ones to gather around. Pair it with a dollop of thick, tangy crème fraîche or a splash of fresh cream for a truly French experience.

It’s a powerful reminder that some of the deepest comforts come not from complexity or extravagance, but from a few honest, high-quality ingredients enjoyed without rush.

Joyeux Automne!

Until next time,

Christina