This easy Puff Pastry Apple Crumble is a flaky, buttery treat filled with warm cinnamon-spiced apples and topped with a sweet, crunchy crumble. Baked to golden perfection and drizzled with a simple glaze, it’s perfect for a quick dessert or a cozy breakfast. Use any apples you have on hand for a delicious, homemade twist!
Ingredients Needed
For the Apples:
- 1 tbsp salted butter
- 6 medium Granny Smith apples, peeled, cored, and sliced thin
- ⅓ cup (65g) brown sugar
- 3 tbsp cornstarch (cornflour)
- 1 tbsp ground cinnamon
For the Pastry:
- 17.3 oz (490g) puff pastry (2 sheets, thawed as per package instructions)
- 1 large egg
- 1 tbsp water
For the Crumble:
- 3 tbsp brown sugar
- 2 tbsp salted butter, cold
- ¼ cup (30g) all-purpose flour (plain flour)
For the Glaze:
- ½ cup (60g) powdered sugar (icing sugar)
- 2 tbsp heavy cream (double cream)
How To Make Puff Pastry Apple Crumble
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Cook the apples: Melt the butter in a medium frying pan over medium heat. Add the sliced apples and cook for 5 minutes, stirring occasionally.
- Prepare the apple mixture: In a small bowl, whisk together the brown sugar, cornstarch (cornflour), and cinnamon. Stir this into the apples and cook for another 3-5 minutes until softened. Remove from heat and let cool to room temperature.
- Prepare the puff pastry: Unfold the pastry sheets on a flat surface. Cut along the fold lines to create 3 equal strips, then cut each strip in half to make 12 rectangles.
- Arrange the pastry: Place the pastry rectangles on a large, ungreased baking tray, leaving at least 1 inch of space between each.
- Score and dock the pastry: Using a paring knife, lightly score a border around the edges of each rectangle, about ¾ inch (2cm) from the edge. Poke a few holes in the center using a fork to help control puffing.
- Add the apple filling: Spoon the cooled apple mixture onto the center of each pastry, avoiding the scored border and leaving out excess liquid.
- Make the crumble topping: In a small bowl, use a pastry cutter or fork to combine the cold butter, brown sugar, and flour until crumbly. Sprinkle over the apple filling.
- Apply egg wash: Whisk the egg and water together in a small bowl, then brush a thin layer over the pastry edges. Discard any leftover egg wash.
- Bake the pastries: Bake for about 20 minutes or until golden brown and puffed up.
- Prepare the glaze: In a small bowl, mix the powdered sugar (icing sugar) and heavy cream (double cream) until smooth.
- Cool and glaze: Let the pastries cool on a wire rack for 10 minutes, then drizzle the glaze over the top.
Recipe Tips
- Use Cold Butter for the Crumble: Cold butter helps create a crunchy, crumbly topping. If it’s too soft, the crumble will melt instead of crisping up.
- Don’t Overload the Pastry: Too much apple filling or liquid can make the pastry soggy. Drain excess juices before adding the apples.
- Score the Pastry Properly: Lightly scoring the edges allows the border to rise while keeping the center flat, holding the filling in place.
- Bake Until Golden Brown: Puff pastry needs enough time to crisp up. If it’s too pale, bake for a few extra minutes until golden.
- Drizzle the Glaze When Cooled: Adding the glaze while the pastries are hot can make it run off. Wait 10 minutes for the best result.
How To Store Leftovers?
- Refrigerate: Let the leftover pastries cool to room temperature. Then, store them in an airtight container in the fridge for up to 3 days to keep them fresh and flaky.
- Freeze: Place the cooled pastries in a single layer inside an airtight container or freezer bag. Freeze for up to 2 months. When ready to eat, thaw at room temperature for about 30 minutes before serving.
Nutrition Facts
Serving Size: 1 danish (recipe yields 12 servings)
- Calories: 340
- Total Fat: 16g
- Saturated Fat: 6g
- Cholesterol: 11mg
- Sodium: 141mg
- Potassium: 113mg
- Total Carbohydrate: 35g
- Dietary Fiber: 2g
- Sugars: 17g
- Protein: 3g
Try More Puff Pastry Desserts:
Puff Pastry Apple Crumble
Description
This easy Puff Pastry Apple Crumble is a flaky, buttery treat filled with warm cinnamon-spiced apples and topped with a sweet, crunchy crumble. Baked to golden perfection and drizzled with a simple glaze, it’s perfect for a quick dessert or a cozy breakfast. Use any apples you have on hand for a delicious, homemade twist!
Ingredients
For the Apples:
For the Pastry:
For the Crumble:
For the Glaze:
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Cook the apples: Melt the butter in a medium frying pan over medium heat. Add the sliced apples and cook for 5 minutes, stirring occasionally.
- Prepare the apple mixture: In a small bowl, whisk together the brown sugar, cornstarch (cornflour), and cinnamon. Stir this into the apples and cook for another 3-5 minutes until softened. Remove from heat and let cool to room temperature.
- Prepare the puff pastry: Unfold the pastry sheets on a flat surface. Cut along the fold lines to create 3 equal strips, then cut each strip in half to make 12 rectangles.
- Arrange the pastry: Place the pastry rectangles on a large, ungreased baking tray, leaving at least 1 inch of space between each.
- Score and dock the pastry: Using a paring knife, lightly score a border around the edges of each rectangle, about ¾ inch (2cm) from the edge. Poke a few holes in the center using a fork to help control puffing.
- Add the apple filling: Spoon the cooled apple mixture onto the center of each pastry, avoiding the scored border and leaving out excess liquid.
- Make the crumble topping: In a small bowl, use a pastry cutter or fork to combine the cold butter, brown sugar, and flour until crumbly. Sprinkle over the apple filling.
- Apply egg wash: Whisk the egg and water together in a small bowl, then brush a thin layer over the pastry edges. Discard any leftover egg wash.
- Bake the pastries: Bake for about 20 minutes or until golden brown and puffed up.
- Prepare the glaze: In a small bowl, mix the powdered sugar (icing sugar) and heavy cream (double cream) until smooth.
- Cool and glaze: Let the pastries cool on a wire rack for 10 minutes, then drizzle the glaze over the top.
Notes
- Use Cold Butter for the Crumble: Cold butter helps create a crunchy, crumbly topping. If it’s too soft, the crumble will melt instead of crisping up.
- Don’t Overload the Pastry: Too much apple filling or liquid can make the pastry soggy. Drain excess juices before adding the apples.
- Score the Pastry Properly: Lightly scoring the edges allows the border to rise while keeping the center flat, holding the filling in place.
- Bake Until Golden Brown: Puff pastry needs enough time to crisp up. If it’s too pale, bake for a few extra minutes until golden.
- Drizzle the Glaze When Cooled: Adding the glaze while the pastries are hot can make it run off. Wait 10 minutes for the best result.
Puff Pastry Apple Crumble