The apple and panettone crumble is a delicate dessert, ideal for the holiday season. This dessert is very simple and represents a different yet tasty way to use panettone. To make this crumble, I formed a base of panettone, then a layer of spiced apples, and finished with a crumbly mixture of flour, eggs, sugar, and chopped almonds. I then served the dessert with a sprinkle of powdered sugar, and it was a huge success!
For more ideas, check out the collections:
Christmas Desserts
5 easy and delicious desserts with panettone to make after the holidays
Also try:
Crumble with peanut butter and cherry jam
Ricotta and hazelnut cream crumble
Crumble with peach cream
Crumble with pistachio cream andchocolate
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Oven
Ingredients
- 1 slice Panettone
- 1 apple
- Juice of half a lemon
- 1 teaspoon Ground cinnamon
- to taste Powdered sugar
- 1 1/2 cup Flour
- 3 1/2 tbsp Butter
- 1 teaspoon Vanilla extract
- 1/4 cup Sugar
- 3/4 cup Chopped almonds
- 1 Egg
Tools
- Springform Pan
Preparation
To make the apple and panettone crumble, in a bowl, combine the flour, butter in pieces, and vanilla extract. Start kneading with your hands to achieve the classic crumbling texture.
Then add the sugar, chopped almonds, and egg, and continue mixing with your hands until ingredients are well combined. Crumble the mixture to get crumbs.
Take the apple, remove the core, and cut it into thin slices. Put the apple slices in a bowl, add the lemon juice and cinnamon. Mix with a spoon to combine well.
Take a springform pan, line the bottom with parchment paper, and place a slice of panettone; in this case, I used a pan with a diameter of 7 inches, the pan should have the same diameter as the panettone slice. If you don’t have a round slice of panettone, you can use vertical slices of panettone and arrange them in a radial pattern.
Distribute the apple slices over the panettone and finish with the crumble mixture. Bake in a preheated oven at 350°F for 20 minutes, or until golden.
Serve the apple and panettone crumble with a dusting of powdered sugar. Enjoy!
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I was inspired by a recipe from Benedetta Parodi for its creation.
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