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.
Pitfalls to avoid
Apple crumble: the four mistakes that ruin it
The apple crumble is one of the most forgiving desserts, yet four mistakes keep coming back at home: a soggy topping, a crumb that melts, an approximate bake and a dessert that is too sweet. Here is how to avoid them, with the moves applied every day at the Crumbles counter.
- mistake 1
Raw apples that soak the topping
Pre-cook the apples 5 to 10 minutes in a pan with a spoon of sugar, then reduce their juice on high heat: the concentrated compote will no longer release water in the oven.
- mistake 2
Butter that melts into the topping
Work cold butter cut into small cubes with your fingertips, no mixer, until you get a coarse crumb. Fifteen minutes in the freezer before baking boosts the sandy result even more.
- mistake 3
A bake that is too hot or too short
Allow 180°C fan-forced, 25 to 35 minutes depending on the dish size (20 to 22 minutes in ramekins), until the surface is golden and the juice bubbles gently at the edges.
- mistake 4
An apple crumble with no acidity
Add the juice of half a lemon to the compote while pre-cooking: the acidity wakes up the sweetness of the apple and balances the sugar in the topping.
One last move: serve warm, 8 to 10 minutes out of the oven, and always reheat in the oven rather than the microwave. To go further, read our five chef secrets for a perfect crumble.
counter tips
French fruit
The right fruit, in autumn
Which apples should you choose for an apple crumble?
Autumn is the historic crumble season, the one that matches its English heritage. French apple varieties are many, but not all bake equally: for an apple crumble that keeps some bite under the shortcrust topping, choose firm-flesh apples.
Varieties that hold up to baking
- Boskoop
- Reinette du Mans
- Canadian Grey Reinette
- Belchard
Golden alone tends to collapse into a shapeless puree, unless you cut it thicker.
Two seasonal duos around the apple
- autumn
Boskoop apple + quince
oat base, custard, almond. Quince needs pre-cooking, but brings a unique perfume.
- winter
Keeping apple + Menton lemon
classic base, meringue, almond.
Craving a tangier pairing? Try the apple rhubarb crumble, or browse our guide to seasonal fruit for a perfect crumble.
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.
Which apple should you choose for an apple crumble?
Choose firm-flesh French apples that hold up to baking: Boskoop, Reinette du Mans, Canadian Grey Reinette or Belchard. Golden alone tends to collapse into a shapeless puree unless you cut it thicker. An apple that holds keeps some bite under the shortcrust topping and lets you taste the fruit.
What is the best season for an apple crumble?
Autumn is the historic crumble season, the one of its English heritage: it is the time of French apples, alongside pears and quinces, and the apple stays on through winter. At Crumbles, the fruit is only French and seasonal, so the menu changes throughout the year.
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.
Why is my apple crumble soggy?
Most often, it is the water in the apples: laid raw under the topping, they release their juice while baking and soak the crumb. Pre-cook the apples 5 to 10 minutes with a little sugar and reduce their juice, work the topping with well-chilled butter and bake until the surface is golden. To reheat, use the oven, never the microwave.
How long and at what temperature should you bake an apple crumble?
Allow 180°C fan-forced, for 25 to 35 minutes depending on the dish size, or 20 to 22 minutes for individual ramekins. The apple crumble is done when the surface is evenly golden and the fruit juice bubbles gently at the edges. Serve it warm, 8 to 10 minutes out of the oven.
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.