Apple speculoos crumble

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Last week I was in Paris again for five days, and I must say that I love the city again as before and even more. And Paris has a magic atmosphere specially in winter. It is autumn now, but it was a winter feeling, almost christmas like. And I was more than ever inspired by the restaurant scene. For lunch I went to traditional brasseries and restaurants, ordered a paté en croute, a sancerre white wine and enjoyed the time . The dessert menu( tarte tatin, creme brûlée , baba au rum)  I had only to read for being happy. This time at home I made a apple speculoos crumble, which is not really french , but with speculoos taste it is a real parisian cult. You can accopagnie it by a cassis sorbet with creme de cassis, for me another french essential ingredient.

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Recipe

  • 4 apples, peeled, cored and cut in small pieces
  • 2 tbsp frozen raspberries
  • 2 tbsp sugar
  • 2 tbsp crème de cassis
  • 200 g flour
  • 80 g brown sugar
  • pinch of salt
  • 100 g butter
  • 1 tsp ground cinnamon
  • 2 tbsp paté de speculoos

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Mix the apples and raspberries with the sugar and crème de cassis and put on four ovenproof dishes. Mix the rest of the ingredients with your hands to get a crumbly consistence and divide onto the apples. Bake in the at 190° preheated oven for about 40 minutes.

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