Apple and Chestnut Crumble

For the Apple and Chestnut Crumble, preheat the oven to 200 °C. Cut the butter into small pieces and place in a bowl with both flours and the sugar. Knead briskly with your fingers to form a crumbly dough. Refrigerate.

Peel the apples and remove the core with an apple corer. Slice the fruit into thin slices.

Divide the chestnut cream into six heatproof ramekins. Top with the apple slices and sprinkle the pastry crumble on top. Bake in the oven for about 30 minutes until the crumble is browned.

The apple and chestnut crumble is best served cold with crème fraîche or sour cream.

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