The apples
Peel, cut, then cook down gently to concentrate the flavor. Apples that are neither too mealy nor too tart give a clean base that holds up under the topping.
the classic, reimagined
The great classic of the crumble bar
Apple crumble
3 rue Pierre Fontaine · Pigalle / Blanche / Saint-Georges
Soft fruit, a crumbly topping baked golden: the apple crumble is the most requested dessert at Crumbles, the first bar entirely devoted to crumble in Paris. We tell you what makes a good apple crumble, how to build one and where to enjoy it, homemade, in the heart of the 9th arrondissement.
the most requested
A comforting dessert
The apple crumble, all about contrast
The apple crumble is probably the best known of all crumble variations. Apples cooked just right, a crumbly shortcrust topping baked crisp on top: a contrast of textures that explains its success. To understand where it comes from, we trace the origin of the crumble, born in English cooking before reaching Paris. Few ingredients, an easy method, and honest indulgence.
At Crumbles, that spirit lives on in a made-to-order approach: the apple serves as the base for personalized pairings rather than a fixed recipe, for a crumble that matches you with every order.
The starting point
French, seasonal apples
A good apple crumble starts with the quality of the fruit. Fragrant apples make a clear-tasting base that holds up under the topping. At Crumbles, the fruit is French and seasonal, the flour organic and from Île-de-France: local sourcing that lets you recognize the fruit rather than mask it under sugar.
seasonal applesorganic Île-de-France flourbutter & sugar, nothing more
Step by step
What makes a good apple crumble
The shortcrust topping
Flour, cold butter and sugar rubbed in with your fingertips, without overworking, until you reach a coarse texture. It’s the cold butter that guarantees a topping that crunches in the oven.
The bake
The topping is spread in a generous layer over the fruit, then baked until the top is golden. Serve warm, when the soft-and-crisp contrast is at its peak.
Three moves make all the difference: work the cold butter for a topping that crunches, don’t over-sweeten the fruit to keep its acidity, and serve the crumble warm.
Built on site
Your apple crumble, yours to build at Crumbles
Rather than a single recipe, Crumbles lets you build your own. The modular system is based on four steps, giving rise to more than a hundred possible combinations, each assembled to order before your eyes.
- step 1The fruit
- step 2The base
- step 3The toppings
- step 4The crumblings
It all starts from homemade bases: the compote is cooked to order, the shortcrust pastry worked by hand and the custard churned every morning. Around the apple, you dial the intensity up or down, from the simplest to the most indulgent.
100% homemade
A Tanat coffee to round off the apple
The menu is built around the specialty coffee of Paris roaster Tanat, rounded out by homemade lattes and soft drinks. A well-crafted coffee pairs beautifully with the sweetness of the apple and the crunch of the topping. On the chocolate side, the house works with PLAQ.
Where to enjoy it, in Paris
Head to South Pigalle, better known as SoPi. Crumbles sits at 3 rue Pierre Fontaine, in the 9th, a few minutes’ walk from the Pigalle, Blanche and Saint-Georges metro stations. On site or takeaway, the address is made for an indulgent stop between Montmartre and Saint-Georges.
frequently asked questions
Everything about the apple crumble
What makes a good apple crumble?
A good apple crumble comes down to balance: apples cooked just enough to stay soft without falling apart, and a crumbly shortcrust topping that crisps in the oven. The quality of the fruit, well-chilled butter rubbed in with your fingertips and a bake until the top is golden make all the difference to the result.
What are the ingredients in an apple crumble?
A classic apple crumble calls for apples, flour, butter and sugar. The apples form the fruity base, while the flour, butter and sugar, rubbed together, make up the crumbly topping. At Crumbles, the fruit is French and seasonal and the flour organic and from Île-de-France, to let the fruit speak.
Where can you enjoy a homemade apple crumble in Paris?
At Crumbles, the first crumble bar in Paris, at 3 rue Pierre Fontaine in the 9th arrondissement, between the Pigalle, Blanche and Saint-Georges metro stations. Here you build a crumble around the apple, made to order, on site or takeaway, in the atmosphere of a neighborhood coffee shop.
Is the apple crumble at Crumbles really homemade?
Yes. At Crumbles, everything is homemade: the compote is cooked to order, the shortcrust pastry worked by hand and the custard churned every morning. The fruit is French and seasonal, the flour organic and from Île-de-France, for a crumble assembled fresh at the counter rather than prepared in advance.
Can you customize your apple crumble at Crumbles?
Yes. Building one follows four steps: you choose your fruit, your base, your toppings and then your crumblings. Around the apple, this modular logic opens up more than a hundred possible combinations, with each crumble assembled to order right before your eyes.