These Apple Cinnamon Crumble Croissants are the epitome of cozy autumn baking. Imagine biting into a flaky, buttery croissant, filled with warm cinnamon apples and topped with a crunchy, sweet crumble. It's pure comfort food heaven! I came up with this recipe one particularly chilly fall evening. After a long day, nothing hits quite the spot like something comforting and tasty. Perfect for fall gatherings, as a breakfast treat, or just a special little treat for yourself!
This recipe is surprisingly easy to make, even for beginner bakers. I love how it combines the elegance of croissants with the rustic charm of a crumble. It's a showstopper dessert, and it’s sure to impress your family and friends, or even that special someone. I've experimented with different types of apples—some of my friends prefer sweeter apples, while others like the tartness of Granny Smiths.
Required Equipments
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rolling pin
- Baking sheet
- Pastry bag (optional)
- Oven
Apple Cinnamon Crumble Croissants: Frequently Asked Questions
Apple Cinnamon Crumble Croissants
These Apple Cinnamon Crumble Croissants are the perfect blend of flaky pastry, warm spiced apples, and a crunchy crumble topping. A delightful treat for any occasion!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, preheat your oven to 375°F (190°C). This is crucial for perfectly baked croissants!
- Next, let’s tackle the apple filling. Peel, core, and slice about 4-5 medium apples (Granny Smith or Honeycrisp are my faves!). Toss those apple slices in a bowl with 1/4 cup of brown sugar, 2 teaspoons of cinnamon, and a dash of nutmeg. Set this aside – it’s gonna be amazing.
- Now, for the crumble topping! In a separate bowl, combine 1/2 cup of all-purpose flour, 1/2 cup of rolled oats, 1/2 cup of brown sugar, 1/4 cup of chopped pecans (optional, but highly recommended!), and 1/2 teaspoon of cinnamon. Cut in 1/2 cup of cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Grab your puff pastry! Gently unfold the sheet(s) of puff pastry (I prefer Pepperidge Farm, but any brand will do!). If using one large sheet, cut it in half lengthwise. You should have two long rectangles.
- Spread half of your delicious apple mixture evenly over each rectangle of puff pastry, leaving about a 1/2 inch border. Try not to overfill, or your filling may spill out.
- Evenly sprinkle the crumble topping over the apples. Make sure you have enough for both pieces!
- Carefully roll up each rectangle of puff pastry, starting from the long side, to create two long logs. Pinch the seams to seal them tight. This way it won't leak all over your baking sheet.
- Place the logs seam-down on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup a breeze.
- Brush the tops of the croissants with a little bit of milk or cream (optional, but it gives it nice golden brown).
- Bake for 25-30 minutes or until the crumble is golden brown and the pastry is cooked through and puffed up. The magical aroma alone makes it worth the wait!
- Let the croissants cool on the baking sheet for about 10 minutes before slicing and serving. Patience, young padawan, patience!
📝 Notes
- For extra flavor, add a teaspoon of vanilla extract to the apple filling.
- Don't overbake! Keep an eye on the croissants to ensure the crumble doesn't burn.
- Feel free to use other spices, like cardamom or ginger, in the crumble topping or apple filling.
- If your crumble topping is a little dry, you may need to add a tablespoon of cold butter before baking.
- If your oven runs hot, reduce the baking time by a few minutes to prevent over-browning.
🍎 Nutrition
Calories: 350
Protein: 5g
Fat: 18g
Carbohydrates: 45g
Fiber: 3g
Calcium: 20mg
