Apple and Le Gruyère Crumble

By Chef Elizabeth Falkner

An elegant upgrade to a humble dessert classic. Emmi Le Gruyère AOP is incorporated into this easy crumble topping, giving it a wonderful depth of flavor. Chef Falkner recommends using a variety of apples, such as Golden Delicious, Pippin and Winesap.
Yield
8 servings
Prep Time
Cook Time
Total Time

Ingredients

  • For the filling
  • 4 cups peeled, cored and chopped apples
  • 1 cup cane sugar
  • 1 tablespoon A/P flour
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon fresh grated nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1 tablespoon butter, softened
  • For the topping
  • 2 cups A/P flour
  • 1/4 cup cane sugar
  • 1/2 teaspoon fresh grated nutmeg
  • a few grinds of white pepper (optional)
  • 1/2 teaspoon sea salt
  • 6 ounces butter, cold and cut into ½-inch cubes
  • 1 cup Emmi Le Gruyère AOP cheese, grated
  • Emmi Raclette cheese, for serving (optional)
  • Quark or crème fraiche, for serving (optional)

Method

  1. Heat oven to 375°F. Butter a baking dish (2 liter); set aside.
  2. Prepare the filling: In a large bowl, combine chopped apples with sugar, flour, apple cider vinegar, nutmeg, cinnamon, sea salt and butter; set aside for 10 minutes.
  3. Prepare the streusel: In a separate bowl, combine flour, sugar, nutmeg, white pepper (if using) and salt. Using your hands, a fork or a pastry cutter, work butter into the dry ingredients. Dough will be crumbly. Add the grated Gruyère and toss lightly to combine.
  4. Pour apple mixture into prepared baking dish and cover with streusel dough. Position on middle or bottom rack of oven and bake 20 minutes. Reduce heat to 350°F and bake additional 10-15 minutes, until filling is bubbling on the sides and topping is lightly browned.
  5. Allow to cool slightly before serving. If desired, melt Emmi Raclette over each serving. Serve with quark or crème fraiche.