Apple Crumble Croissant
Apple Crumble Croissant! It’s the Fall season and what’s better than enjoying the apple season and some warm spice. I love going to Costco to get the giant box of croissants but sometimes it can get boring to consume all 12 plain croissants. So here’s an idea to match up the Fall vibe. These croissants are filled with a layer of almond frangipane, then warm cinnamon apples, topped it with the crunchy buttery crumble!
It’s definitely one of my proudest creation lately! Give it a try and tag me on IG @thenerdiebaker so that I can see your bakes too.
Ingredients:
Almond Frangipane
115g salted butter, room temp
65g sugar
2 eggs, room temp
100g almond flour
1/2 tbsp all-purpose flour
1/2 tsp vanilla bean paste
Apple Crumble
60g salted butter
40g turbinado sugar
120g all purpose flour
1 tsp cinnamon powder (split between 1/4 tsp & 3/4 tsp)
2 whole apples, I used Granny Smith apples
1-2 tbsp turbinado sugar
1 tbsp lemon juice
6 day-old croissants
Steps:
1. To prepare the apple slices: Peel and core the apples. Cut them in half and slice them into about half inch thick. Place them in a pot, add in lemon juice, 1-2 tbsp sugar and mix well. Cook them over medium heat until the apples soften slightly and all the liquid has evaporated (about 8-10 minutes).
2. To prepare the crumble: In a bowl add in flour, sugar and cinnamon powder. Melt the butter in a saucepan and pour it over the flour mixture. Mix it with a fork until they are clumpy.
3. Preheat the oven to 350F. Line a baking sheet with parchment paper.
4. To make the frangipane: In a stand mixer with a paddle attachment, add in butter and sugar. Beat it at medium speed until light and fluffy, about 3-4 minutes. Add in almond flour and mix until well combined. Add in one egg at a time and mix well. Add in vanilla bean paste and flour, mix until combined.
5. Slice each croissant in half horizontally. Pipe the almond mixture, covering the bottom layer of the croissant. Layer in the sliced apples (about 4-6 slices depending on the size of the croissant). Cover it with the top of the croissant. Spread more almond frangipane mixture on the middle part of the top croissant. Sprinkle the crumble on top of the almond frangipane. Press down the crumbles slightly so that they stick well to the frangipane. Repeat for all the croissants.
6. Place croissants on the baking sheet. Bake for about 20-25mins or until golden brown. Remove from the oven and let them cool for about 10 minutes. Dust them with some powdered sugar. Serve warm and enjoy them with a cup of coffee or tea!
*Tip: Store any leftover croissants in the refrigerator/freezer. Reheat them in the oven at 350F for about 8-10 minutes, until they crisp up again and enjoy.