Ingredients
For the verrines
- 4 Pink Lady® apples
- 1 vanilla pod
- 40 g brown sugar
- 30 g butter
For the crumble topping
- 60 g flour
- 50 g brown sugar
- 50 g butter
- 40 g ground hazelnuts
For the presentation
- 40 g sliced almonds
- 1 tub vanilla ice cream
- Berries of your choice: raspberries / blackberries / blueberries
Stages
For the verrines
For the crumble topping
For the presentation
- Peel the Pink Lady® apples and cut them into quarters.
- Split the vanilla pod in 2 and scrape out the pulp and seeds.
- Put all the ingredients in a bowl, add the brown sugar and melted butter, then mix.
- Place the apple mixture in a foil packet.
- Place the packet on a grill or barbecue and cook for 15 minutes.
- Meanwhile, prepare the crumble topping.
- Preheat the oven to 170°C.
- In a bowl, mix the flour, butter, sugar and ground hazelnuts with your fingers.
- Crumble the mixture into little nuggets on a tray lined with baking paper, and bake for 15 minutes at 170°C.
- Remove the crumble tray, turn the oven down to 150°C and roast the flaked almonds for 5 minutes. Leave to cool.
- Take a verrine glass and line the bottom with a generous scoop of vanilla ice cream.
- Arrange the apple wedges, berries and hazelnut crumble.
- Finish with a sprinkle of roasted flaked almonds on top.
- Enjoy immediately!
Pink Lady® top tip
For extra indulgence, add a drizzle of salted butter caramel sauce and whipped cream.
Do you like this recipe?
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