Apple Crumble Tart

Desserts, Recipes

Hands up if you want the recipe for the easiest, coziest, summer dessert! Warm apples with a luscious caramel sauce on a bed of buttery flaky crust.

Top it off with some vanilla ice cream, or eat it warm. It’s sure to please any crowd!

Please note- If you prefer store bought pie dough- that works perfectly fine! However, I’d still bake the crust before putting the filling inside. This is not a traditional pie or tart recipe since the filling and crust are baked before the crumb topping but I promise it’s delicious!

Apple Crumble Tart

  • Servings: 6
  • Difficulty: easy
  • Print

Yields 6 slices


For The Crust:

  • 1 1/3 cup white all purpose flour
  • 3/4-1 teaspoon salt
  • 1 stick butter or 1/2 cup
  • 3 tablespoons vegetable shortening
  • 3 tablespoons iced cold water

For The Filling:

  • 2 apples cored and sliced into cubes
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground clove
  • 1/2 stick of butter or 1/4 cup
  • 1/4 teaspoon corn starch
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/4 teaspoon salt
  • 2 tablespoons half and half milk

For The Crumble:

  • 3 tablespoons butter cubed
  • 2 tablespoons canola or vegetable oil
  • 1/4 cup rolled oats
  • 1/2 teaspoon cinnamon
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 cup brown sugar


For the crust:

  • Start by preheating the oven to 450 degrees F and making the crust.
  • Mix the flour and salt together, then add the cold cubes of butter, and vegetable shortening and mix everything together with a pastry cutter or fork until you have pea sized pieces in the dough.
  • Add the cold water and mix with your hands until you form a the dough. Add extra flour if the dough is too sticky or extra water if the dough is too stiff.
  • Cut the dough into 2 equal pieces and save one half in a plastic bag in the freezer! You can use it for another time or use it to make empanadas 🙂
  • Roll the dough into a circle and place it on a pie dish. Create tiny holes with a fork so the dough doesn’t bubble up too much.
  • Bake the crust for 16 minutes- it should be golden in color.

For the filling:

  • Grab a frying pan and melt the butter at medium high heat, add the apples and brown them up, add the cinnamon, sugar, salt, corn starch, and milk and mix everything together. The apples will soften up and the sauce will get nice and thick and caramel like.
  • Turn off the heat, and pour the apple filling onto the prepared crust.

For the crumble topping:

  • Mix all of the crumble ingredients together until it forms a crumbly dough. Then pour it on top of the tart.
  • Bake the tart for 16 minutes or until the top is golden brown, and the crumble topping is cooked through.
  • Allow the tart to cool 15 minutes, then slice and serve with vanilla ice cream! It stores well in the fridge for 5-6 days.


Hilda ❤


Bacon Eggs Benedict

Breakfast, Egg Dishes, Recipes

A brunch staple at our house is a decadent Eggs Benedict. It’s the perfect treat! This is my version of a simple yet delicious Eggs Benedict your guests will absolutely love! I paired these with my crispy cast iron potatoes that are also a hit.

Bacon Eggs Benedict

  • Servings: 2
  • Difficulty: moderate
  • Print

Recipe: Yields 2 Servings


For the Hollandaise:

  • 5 Tablespoons of Unsalted Butter
  • 2 Large Eggs
  • Juice of Half/One Lemon to Taste
  • Kosher Salt and Freshly Ground Pepper

For the Poached Eggs:

  • 1/2 Tablespoon of Distilled Vinegar
  • Kosher Salt
  • 4 Large Eggs

For the Benedict and Assembly:

  • 2 English Muffins, Split
  • 4 Slices of Thick Cut Bacon
  • 1 Tablespoon of Butter
  • Flakey Sea Salt
  • Coarsely Ground Black Pepper


  • 1) Make the Hollandaise: Melt the butter in a small sauce pan in medium heat until it’s foamy but not yet beginning to brown. It takes about 3-4 minutes.
  • Place egg yolks and two tablespoons of water in a blender. Start blending, and very slowly, incorporate the melted butter in increments until it’s all incorporated. If the sauce is too thick to blend, add about 1/2 teaspoon of extra water. Once it’s done blending, add the lemon juice, salt, and pepper, and mix until just combined.
  • Transfer the hollandaise into a small bowl, and cover it with plastic wrap (so the skin doesn’t form at the top) and set it aside while you prep the rest.
  • 2) Poach the Eggs: Fill a medium pot with inches of water, add vinegar, season with salt, and bring it to medium heat (look for a few bubbles) then turn it to simmer so that it’s not boiling. Crack one egg individually to each small ramekin (so you can easily put it inside of the simmering water). Now begin to swirl your water and drop one egg at a time (very carefully) – then leave it alone for 4 minutes :).
  • Now that the eggs are poached, carefully lift it out of the water and onto a paper towel (or clean kitchen towels) and sprinkle each with just a hint of salt. Now, set it aside.
  • 3) Cook the Bacon: In a medium skillet place your slices of bacon over medium-high heat until each side is nice and crispy (about 6 minutes total) then transfer the slices into a cutting board and slice each in half. Place the sliced muffins into the bacon grease to let them toast for a couple of minutes then transfer them into a plate.
  • 4) Assemble the Eggs Benedict: Smoother each english muffin slice with butter, Place 2 half slices of the bacon on top of each muffin, then carefully place the poached egg on top, and then spoon each with your hollandaise sauce. At the end you can top it off with a little bit of coarsely ground black pepper, chopped chives, or dill if you desire.

To make this an incredible meal, make my crispy potatoes to soak up all of that eggy goodness! This will be one of your favorite meals- I guarantee!