Tag Archives: Raspberry

Apple Crumble with Raspberry Jam

9 Feb

    It’s been a few years since I started this blog now and I just realized that one of my favorite recipe is missing.
And such a well-known one….! The Crumble…..
Of course you have thousands of variations on the crumble and I have mine as well but I keep it pretty simple and if you happen to be short on almond powder and/or can’t find raspberries, just deal without it! Replace almond with flour and raspberries by whatever you like and maybe just a couple more apples!
What we need to keep in mind is just that we want to enjoy the combination of the crunchy crumbs and the melting cooked fruits….!


Ingredients for 8-10 people

For the fruit base:

  • 12-14 small cooking apples, peeled, cored and cut into quarters or cubes
  • 100g of butter
  • 1/2 cup of honey or maple syrup
  • 1/2 cup of sugar
  • 400g of raspberries fresh, frozen or in a jam (in that case, don’t put the sugar and reduce the honey to 1/3 cup)
  • 1 tsp of cinnamon
  • the seeds of a vanilla pod

For the crumble:

  • 200g of butter cut into dices
  • 200g of almond powder
  • 200g of flour
  • 75g of sugar


In a large pan, melt the butter and start to cook the apples on medium heat.
Add the honey, sugar, cinnamon, vanilla seeds and cover with a lid. Stir from time to time until the apples start to soften.

2-Apples Cooking

In the meantime, prepare the crumble mix. In a bowl, mix together by hand all the ingredients until you obtain nice crumbs. If you keep working the mix it will become a dough. You have to stop just the step before.


Preheat your oven to 180.
When the apples are slightly cooked, pour them in a oven dish. Add the raspberries or raspberry jam on top and swirl them in or cover them with some more apples.
Layer evenly the crumbs on top and bake for 30-40 minutes until the top gets a nice golden brown color.


Serve it hot or cold with cream, ice-cream or custard.


Crumble Pommes Framboises

Ingredients pour 8-10 personnes

Pour la base aux fruits:

  • 12-14 petites pommes pelées, coupées en quartiers ou en cubes
  • 100g de beurre
  • 100ml de miel ou de sirop d’érable
  • 120g de sucre
  • 400g de framboises fraiches ou surgelées ou en confiture (dans ce cas, retirez le sucre et réduire la quantité de miel à 75ml)
  • 1cc de cannelle en poudre
  • les graines d’une gousse de vanille

Pour le crumble:

  • 200g de beurre coupés en dés
  • 200g d’amandes en poudre
  • 200g de farine
  • 75g de sucre


Dans une grande casserole, faites fondre le beurre et commencez à cuire les pommes en ajoutant le miel, le sucre, la cannelle et la vanille. Couvrez et laissez cuire sans trop remuer pour éviter l’effet compotée et garder le fruit intact.
Préchauffez votre four à 180°C.
Préparez le crumble. Dans un saladier, travaillez à la main tous les ingrédients jusqu’à obtention de grosses miettes, les crumbles. Si vous travaillez trop le mix, vous obtiendrez une boule de pâte et si vous ne le travaillez pas assez, le mix sablera mais ne formera pas de petites boules.
Répartissez les pommes dans un plat allant au four et dispersez les framboises ou la confiture à la surface. Incorporez-les en sillon à l’aide d’une cuillère ou recouvrez-les ensuite d’une autre couche de pommes.
Dispersez ensuite les crumbles à la surface pour obtenir une couche homogène.
Faites cuire au four 30-40 minutes jusqu’à ce que la surface prenne une jolie coloration dorée.
Servez chaud ou froid, avec de la crème, de la glace ou une crème anglaise.


Beef, Jazz & Soufflés with my Familly in Law

18 Mar

Beau Papa being in London with Jean-Pierre, a cousin of my husband, I had been a little bit under pressure this week, thinking about where to go, in which restaurant and wondering if the weather would be nice….

In the end, I changed up my mind for most of the restaurants I had planned to go but I have to say that eventually we where happy to discover some new places….

On Friday we went to the top floor of SOS (Smith of Smithfield) the restaurant just next to the so famous nightclub “Fabric”!

It had been a long time since I did not eat any meat especially in London where I am becoming a veggie but when I had a look at the menu I thought that it was not the place to order some fish!

The four of us ordered beef and the four of us enjoyed it….It was cooked the way we wanted it to be (rare is rare not well cooked, well cooked is well cooked, not overcooked!) and they were not served with the usual ketchup and mayonnaise but with more sophisticate sauce and mustard.

The mood is also very nice, the view is breathtaking thanks to the great bay window open on the roofs of Smithfield Market and the City.


On Saturday, after visiting the Tate Modern, the Borough Market and the Portobello Market, we decided to stay East side and try one of the restaurant around Old Street. Even if the fresh pasta were a little bit sticky, the mood was really nice, the sofas very confortable and the good surprise was downstairs, some sort of lounge bar, very cosy thanks to the wooden surrounding and  offering live music from Thursday til Saturday.


The last thing I have to tell you about is the Soufflé….

When my “Belle famille” arrived on Friday, I had just been assisting a cooking class on the topic of the “soufflé”.  When I told them I had been working on the chocolate, the vanilla and the raspberry soufflé, they decided we had to try one so that Jean-Pierre may impress his two daughters when he’ll come back.

We decided to work on the Raspberry Soufflé…..!

For the crème patissière

  • 4 egg yolks
  • 80g caster sugar
  • 10g cornflour
  • 40g plain flour
  • 280ml milk

For the soufflés

  • 250g raspberries
  • 3 tbsp crème patissière
  • 1 egg yolk
  • a few drops vanilla extract
  • 8 egg whites
  • 60g caster sugar, plus extra for dredging
  • icing sugar, to decorate


Make the crème patissière first:

Whisk the egg yolks and sugar together in a bowl, then whisk in the cornflour and plain flour.
Heat the milk in a pan and bring to the boil. Very slowly add the hot milk to the egg mixture, whisking continuously.
Pour the mixture into a clean pan and heat until simmering. Cook gently, stirring, for about 1 minute until slightly thickened.
Remove from the heat and leave the crème to cool. Cover with cling film to prevent the mixture from forming a skin.

To make the soufflés; preheat the oven to 180C/gas 4.

Butter 6 ramekin dishes very thoroughly; dredge them with caster sugar and put in the fridge.
Crush a third of the raspberries with a fork.
Mix 3 tablespoons cooled crème patissière with the vanilla extract, the egg yolk and the crushed raspberries.
Whisk the egg whites until they form soft peaks. Add the caster sugar and whisk again for a few seconds until slightly opaque.
Fold one third of this into the raspberry mixture, to slacken it and then fold in the rest gently so as not to lose the air.
Fold in the whole raspberries.
Fill the chilled ramekins to the brim with the mixture. Smooth the tops and run your thumb around each, just inside the rim (this helps rising).

Cook the soufflés in the oven for 7-8 minutes until well risen.

Sift a little icing sugar over the top of each soufflé and serve immediately.

As I did not have any ramequin, we used a larger dish. We just had to wait twice the time to get it cooked and to agree that we will share it on an equal basis….