Mini Cocotte Candied apple and pear crumble




30 min.

baking time

20 min.

The apples and pears:

  • Peel and halve the apples then core them. Cut into medium-sized cubes.
    In a cast-iron cocotte or a saucepan, cook the apples with the butter, then add the sugar and vanilla. Stir regularly over a medium heat until they are tender and lightly caramelized. Then add the pears and (if they are ripe and juicy, add them only at the end so they don’t become mushy).

For the crumble mix:

  • In a bowl, mix the flour, ground hazelnuts, sugar and butter cut into small dice. Mix the ingredients together with your hands till you get a crumble mix that resembles fine breadcrumbs and small pieces. Avoid kneading the mixture. 


  • Pre-heat the oven to 350°F. Grease all the mini-cocottes. Start by arranging the apples and pears, then add the crumble mix, and finally the hazelnuts, which have been chopped by hand.
  • Bake for about 20 min, watching them carefully. The crumble
    should be golden and crunchy.
  • Enjoy warm or cold.

1/3 cup of wheat or spelt flour

1/3 cup of ground hazelnuts (or almonds)

1/3 cup of granulated light or dark Demerara sugar

1/4 cup of cold salted or unsalted butter

2 apples 

2 pears 

1/8 cup of cold salted or unsalted butter

1 tablespoon sugar

1/2 a vanilla pod and/or grated Tonka bean and/or powdered cinnamon

2 tablespoons of whole, shelled hazelnuts, chopped by hand