Technical Stages :

• Pour the flour in a bowl. Add the sugar and salt. Add knobs of soft butter.
• Mix with the tip of the fingers, forming small balls. Refrigerate for 30 minutes.
• Peel and dice the apples. Cook them in a knob of butter with the raisins, 75 g of sugar and the vanilla pod.
• As soon as the apples are easy to crush and start to turn into a puree, flamb with calvados.
• Let reduce.
• Butter a gratin dish or 6 individual dishes. Put the apple puree in it and sprinkle with cinnamon (optional).
• You can also add some sliced almonds.
• Put the little balls on the puree.
• Bake for 25 minutes.
• Serve the crumble immediately with a bit of icing sugar on top. Serve with custard or a scoop of vanilla ice cream.