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.