• 30min
  • 35min
  • Easy
  • 4 Servings
0 vote


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


For the verrines
  1. Peel the Pink Lady® apples and cut them into quarters.
  2. Split the vanilla pod in 2 and scrape out the pulp and seeds.
  3. Put all the ingredients in a bowl, add the brown sugar and melted butter, then mix.
  4. Place the apple mixture in a foil packet.
  5. Place the packet on a grill or barbecue and cook for 15 minutes.
  6. Meanwhile, prepare the crumble topping.
For the crumble topping
  1. Preheat the oven to 170°C.
  2. In a bowl, mix the flour, butter, sugar and ground hazelnuts with your fingers.
  3. Crumble the mixture into little nuggets on a tray lined with baking paper, and bake for 15 minutes at 170°C.
  4. Remove the crumble tray, turn the oven down to 150°C and roast the flaked almonds for 5 minutes. Leave to cool.
For the presentation
  1. Take a verrine glass and line the bottom with a generous scoop of vanilla ice cream.
  2. Arrange the apple wedges, berries and hazelnut crumble.
  3. Finish with a sprinkle of roasted flaked almonds on top.
  4. Enjoy immediately!

Pink Lady® top tip

For extra indulgence, add a drizzle of salted butter caramel sauce and whipped cream.

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