Apple Crumble Croissants
For a gourmet brunch, we combine everything we love about croissants and apple crisp. First, we prepare an apple compote, which we divide among the halved croissants. Then we press an oat crumble onto the pastries and sprinkle them with crushed pecans before putting them in the oven. This is a perfect recipe to use […]
Ingredients
- 3 Cortland apples, unpeeled, cored and diced
- 3 McIntosh apples, unpeeled, cored and diced
- 2/3 cup (140 g) sugar
- 1/4 cup (60 ml) water
- 1 tbsp (15 ml) lemon juice
- 1 tsp ground cinnamon
- 2/3 cup (150 g) unsalted butter, softened
- 1/2 cup (105 g) sugar
- 1/2 cup (75 g) unbleached all-purpose flour
- 1/2 cup (50 g) quick-cooking oats
- 1/4 tsp salt
- 1/2 cup (50 g) pecans, chopped
- 6 croissants (see note)
- Icing sugar, for sprinkling
Instructions
- In a pot, bring all of the ingredients to a boil. Simmer until the apples break down, about 20 minutes, stirring a few times. Remove from the heat.
For a gourmet brunch, we combine everything we love about croissants and apple crisp. First, we prepare an apple compote, which we divide among the halved croissants. Then we press an oat crumble onto the pastries and sprinkle them with crushed pecans before putting them in the oven. This is a perfect recipe to use up stale croissants from the day before to create a new classic.