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.
Yes, that includes breakfast (Tex Mex migas were often in our breakfast buffet, or at a minimum there was salsa verde available to top your eggs).
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. The tart 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). It's wonderfully comforting too.
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
- Apple and bacon cornmeal scones
- Classic apple tarte tatin
- And if you enjoy pie/tart, try my South African milk tart (like a lighter custard pie) and banoffee pie (with caramel, banana and cream).
- Plus get more dessert recipes and fall recipes in the archives.
Walnut crumble topped apple tart
Ingredients
- 8 in uncooked pastry crust approx, see below re recipe
- 4 apples or 3 if large
- ½ teaspoon ground cinnamon
- 2 tablespoon brown sugar
- 1 teaspoon lemon juice approx
For the crumble
- ½ cup walnut pieces 55g
- ½ cup quick oats 45g, 1 minute oats
- 1 tablespoon flour
- 2 tablespoon brown sugar
- 2 tablespoon unsalted butter 25g
Instructions
- 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).
Nutrition
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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:
Cheddar Leek Potato Pie by Lauren at Sew You Think You Can Cook
Grapefruit Pie by Rebekah at Making Miracles
Ham and Broccoli Quiche by Wendy at A Day in the Life on the Farm
Homegrown Blackberry Pie by Carlee of Cooking with Carlee
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
Lauren @ Sew You Think You Can Cook says
Walnuts are my favorite (sweet) nut and apples are about the only fruit I will consider eating warm. This pie has my name all over it! Beautifully done.
Caroline's Cooking says
Thanks Lauren - sounds like it is indeed perfect for you!
Cat says
I am always afraid to make desserts. But this recipe looks easy enough for me to master 🙂 Thanks for sharing. Gonna try it sometime!
Caroline's Cooking says
Thanks Cat, I hope you try it and enjoy!
Kathleen says
Oh boy, so good. I love the way you put the apples in the pan. That looks so pretty. Actually the whole thing looks amazing. I've never heard of Envy apples. I will have to look for them.
Caroline's Cooking says
Thanks Kathleen, Envy apples are a gala-braeburn cross and very flavorful. Much as I love this tat, they're great just to eat as they are too 🙂
Debra Eliotseats says
Those Envy apples never even had a chance to make it into a pie. We ate them just as they were!
Caroline's Cooking says
I can completely understand, they are so tasty!
Lily says
You have me craving apple pie now. Your tarts looks wonderful. I love your walnut crumble, a nice change from your traditional crumble topping. Thanks for sharing and happy FF!
Caroline's Cooking says
Thanks Lily, the walnuts do indeed make a nice change. Happy FF to you too!
Tara says
That crumble topping looks amazing! I love the layering of the apples.
Caroline's Cooking says
Thanks Tara, it's all really tasty.
Denise Wright says
This looks yummy. I have never made a pie in my life but I do appreciate a good one. Love the walnut topping!
Caroline's Cooking says
Thanks Denise, I never used to much but I have got into making them more recently as they are much easier than I ever used to think, and tasty too!
elaine says
What a great pie! I love the addition of walnuts!! Yum!
Caroline's Cooking says
Thanks Elaine, they are really tasty in there (as is everything else!)
Georgina says
I love the walnut crumble and that beautiful arrangement of apples. Such a pretty pie dish. Love it!
Caroline's Cooking says
Thanks Georgina, it's funny making this has helped me re-love that pie dish!
Erin @ The Spiffy Cookie says
Gosh even your apple looks beautiful! I would've just tossed them in there knowing they were getting topped haha.
Caroline's Cooking says
Thanks Erin. There's still a bit of perfectionist in me, even though kids and life and general have tried to remove it 🙂
Stacy says
I can't help but notice that your apples were still beautifully arranged, Caroline, even to go under that wonderful crumble. Nicely done! But I'm sure that crumble adds a lot of crunch and flavor! Lovely, lovely tart!
Lauren says
Any apple pie or tart with a streusel topping on it around here doesn't last long. Granted I'm not a walnut fan, but I know everyone else would be pleased to hear that because then they get more! Looks absolutely delic!
Carlee says
I love the idea of putting walnuts in the crumble! Of course if my husband caught wind of that, he wouldn't eat any. More for me!!! What a beautiful dessert!
Caroline's Cooking says
Thanks Carlee, the walnuts add a nice savory note - they are not too obviously walnut but as you say, more for you if he were to notice 🙂