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Apple Crumble Soufflé

apple crumble souffle
photos and styling by sam henderson

For some reason, soufflés have landed on the list of intimidating dishes to conquer. Perhaps it is because they present themselves in a way that seems almost magical. The truth is… they are magical, but soufflés are not scary. This apple crumble soufflé is surprisingly easy to make and is a wonderful combination of textures.

apple crumble souffle

Before you start:

The apples matter. Gala apples are sweeter and softer. They are the perfect candidate for the purée, although another soft and sweet apple could work. Granny Smith apples, on the other hand, are more tart and crunchy. These are a better option for the compote as they will be more sturdy for blanching and will offer a contrast to the sweetness of the soufflé.
For the crumble, the butter should be cold. This will allow it to remain in tiny balls coated in seasoned flour, which will produce crunchy bits of crumble.
The soufflé should be served immediately for best visual effect. The rise won’t last forever.
The purée, crumble, and compote can be made a day in advance. Keep all three in airtight containers, refrigerating the purée and the compote.

Apple Crumble Soufflé

apple crumble souffle

photos and styling by sam henderson

A light and airy soufflé with a delightful apple surprise and a crunchy topping.

  • Prep Time20 min
  • Cook Time30 min
  • Total Time50 min
  • Yield6 servings
  • Energy390 cal

The ingredients:

For the soufflé:

  • ⅔ cup egg whites, (4-5 eggs)
  • 1 cup apple purée 
  • ⅓ cup sugar
  • crumble topping

For the purée:

  • 5 Gala apples, cored, peeled and thinly sliced
  • 1 cup sugar

For the crumble:

  • ¾ cup all-purpose flour
  • 4 tablespoons unsalted butter
  • ⅓ cup granulated sugar
  • ½ teaspoon cinnamon

For the compote:

  • 2 granny smith apples, diced small
  • 3 cups water
  • juice of one lemon
  • ½ cup sugar

The Method:

For the apple puree:
Place apples and sugar in a medium saucepan. Cook over medium-low heat until the apples are soft (about 15 minutes).
Cool to room temperature, then place cooked apples in a food processor or blender. Blitz until smooth.
Pass purée through a fine mesh strainer, cover and set aside or refrigerate if you are doing the preparation in advance.
For the crumble topping:
Preheat oven to 350˚F.
Place flour, butter, sugar, and cinnamon in a medium bowl. Using a fork or pastry cutter, press the ingredients together to coat butter with flour to a coarse sand consistency. 
Pour the crumbs onto a parchment lined baking sheet in a thin layer. Bake for 15 minutes. Cool completely before placing crumble in an airtight container until ready for use.
For the compote:
Add water, sugar, and lemon juice to a medium saucepan. Bring to a boil.
Add diced apple and blanche for 30 seconds. Remove immediately and cool. Set aside or refrigerate in an airtight container if preparing in advance.
For the soufflé:
Preheat oven to 350˚F.
Coat six small ramekins with butter. Add a couple tablespoons of sugar and turn the ramekin to completely coat the butter with sugar. Pour the excess sugar into the next ramekin and repeat until all of the ramekins have been coated with butter and sugar. Set aside.
With a hand or stand mixer, whisk egg whites to soft peak stage. Slowly add sugar and continue whisking just until sugar is fully incorporated.
Add 1 cup of the apple purée to a clean bowl. Add 1/3 of the egg whites and mix them together. Add the remaining egg whites and gently fold them into the purée until fully incorporated. Place the mixture in a piping bag.
Fill the ramekins half way with the soufflé mixture. Add 1 teaspoon of apple purée, then continue to fill with soufflé mixture to the top. Tap the bottom of the ramekins gently on the counter to settle the batter. Use the back of a knife to level the top of the soufflé mix with the top of the ramekin. Add another teaspoon of purée and gently spread it evenly over the surface of the soufflé mix.
Add a generous amount of crumble to the top of the soufflés. Use your finger and thumb to clean around the edge of the ramekin, making a small gap between the soufflé mix and the side of the ramekin at the top. This will allow the batter to rise.
Place all of the ramekins on a baking sheet. Bake for 10-12 minutes or until soufflé rises 1 to 1½ inches.
While the soufflés bake, prepare plates with a smear of caramel sauce (if desired), some apple compote, and a scoop of vanilla ice cream (if desired). When the soufflés are ready, place them on the plate and serve immediately.
  • Amount per serving
  • Calories390
  • % Daily Value*
  • Total Fat4.4 g5.64%
  • Total Carbohydrate55.1 g20.04%
  • Protein4.5 g9%

NOTE: These nutritional values have NOT been verified by any laboratory. They are estimates based on publicly available information to help you make informed food choices.


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