This walnut crumble topped apple tart has a delicious combination of soft cinnamony apples and crunchy, nutty topping. It’s as well it’s relatively healthy, as you’ll be back for another slice.
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When we were in Santa Fe last month we had some delicious Southwestern food, as expected. It was something we had been looking forward to, in fact, and I think my husband was pretty proud of the fact he managed all but about two meals in the week we were there without chili.
However alongside all the guacamole and enchiladas, I also had a truly delicious apple tart one night. It was a surprising find in an otherwise very Southwestern, busy but no-frills place, but apparently a house special. It had a lovely cinnamon flavor and was topped with a crumble that had walnuts mixed through. It was so good I felt I had to try to make my own version of it.
It’s all in the topping
Without the crumble topping, this is kind of what you would call a French apple tart. That means it’s simply a pastry base filled with sliced apples rather than having a sauce of any kind mixed in. Rather than being about any sauce-like filling, it’s completely about the apples, which are also generally thinly sliced and usually become nice and soft.
With the walnuty crumble topping here, the great part from the cook’s perspective is you don’t have to worry about how carefully you lay the apples in as you don’t see them. From the eater’s perspective, it means you have a deliciously flavorful topping that goes really well with the soft, sweet apples inside. This is a dessert that’s sweet, but not overly sweet – you’ll see there’s not all that much sugar in there (you could increase a bit if you prefer) – and wonderfully comforting.
How to make walnut crumble topped apple tart
This apple tart is really not that difficult to make.
- Mix together the pastry ingredients – I used the same recipe I used in my pumpkin pie where the food processor does the work – then roll it out and fill your tart dish.
- Chill the pastry case while you cut up the apples and toss them with cinnamon, sugar and a little lemon juice.
- Whizz up the walnuts, oats, sugar and butter to make the crumble then assemble it all.
I laid the apples out in a relatively typical sort of ‘flower’ arrangement but as I say there’s no reason to be too precise since you are putting the crumble mixture over the top.
Think about the apples
It’s worth using apples that are good in flavor and work well to cook with since you want to get a good texture. Whatever you use, though, you don’t really risk them drying out since the topping helps hold in the moisture. You just probably don’t want apples that will go so soft they become mush.
This walnut crumble-topped apple tart has warm comforting cinnamon in with the apples and a deliciously crunchy nutty topping. It’s just the right balance of sweet (but not too much) with the wonderful flavors taking the lead rather than the sweetness. Plus as apple pies go, it’s pretty good for you. So dig in and enjoy, and maybe treat yourself to a little cream or ice cream alongside.
Try these other apple recipes:
- Apple snack cake
- Maple apple donuts
- Apple and bacon cornmeal scones
- Plus get more dessert recipes and fall recipes in the archives.
Walnut crumble topped apple tart
- 8 in uncooked pastry crust approx, see below re recipe
- 4 apples or 3 if large
- 1/2 tsp ground cinnamon
- 2 tbsp brown sugar
- 1 tsp lemon juice approx
For the crumble
- 1/2 cup walnut pieces 55g
- 1/2 cup quick oats 45g, 1 minute oats
- 1 tbsp flour
- 2 tbsp brown sugar
- 2 tbsp unsalted butter 25g
- First make the pastry eg this recipe, roll it out and fill the base or use a ready-made pastry shell. Chill until ready to fill.
- Preheat oven to 375F/180C.
- Peel, core and slice the apples relatively thinly and put them in a bowl, tossing with a few drops of lemon juice as you cut the rest. Continue until all are cut. Sprinkle over the cinnamon and sugar and toss so all slices are coated.
- Lay the apples in the pastry shell as you prefer, such as the rose-like shape I made working from the outside in, putting a layer around the outside then circling round on top. It's not too important how they look as you won't see, just try to get it relatively flat.
- Whizz together the walnut pieces and oats in the food processor until you get relatively fine crumbs. Add the flour,sugar and the butter in small chunks and pulse until combined. Sprinkle the mixture evenly over the apples.
- Bake the tart for approx 1 hour until starting to brown and apples are tender.
- Can be eaten warm or room temperature and it's good with cream or ice cream (my favorite is warm with ice cream).
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
Thank you to #FreshTastyValentines sponsors for providing me with samples and product to use for #FreshTastyValentines recipe development without additional compensation. All opinions stated are my own.
And the other recipes being shared for Foodie Extravaganza’s pie theme this month:
BLT Pie by Georgina of G’Gina’s Flavors Palatte
Cheddar Leek Potato Pie by Lauren at Sew You Think You Can Cook
Grapefruit Pie by Rebekah at Making Miracles
Ham and Broccoli Quicheby Wendy at A Day in the Life on the Farm
Homegrown Blackberry Pie by Carlee of Cooking with Carlee
No Bake Peanut Butter Pie by Lauren of From Gate to Plate
Penne Pie by Terri at Our Good Life
Red Velvet Pudding Pie by Teri of The Freshman Cook
Tar Heel Pie by Tara of Tara’s Multicultural Table
The Impossible Coconut Pie by Stacy of Food Lust People Love
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