Apple cubes cassolette confit in their cooking juices, crushed and roasted almonds, rosemary crumble, vanilla ice cream |

Preparation time: 25 min

Preheat your Oven at 375 °F

• Apple cubes

  Peel the apples, slice in halves and core. Slice each half in two then each quarter in 3.

  Melt the butter with brown sugar in a pan. Brown the apple cubes and remove from heat.

• Almonds

  On a  baking tray, roast the almonds in the oven for 5 to 8 minutes.

  Remove from oven and crush with the bottom of a pot and mix with the apples.

• Rosemary crumble

  Place all ingredients in a bowl and add the butter cut into small cubes. Knead the dough by hand and once fine grains obtained during mixing, spread the mixture on a baking sheet lined with parchment paper. Bake about 12 minutes, stirring crumble every 4 minutes. Let cool.

• Plating the cassolette

  At the bottom, put the almonds and apples mix with some juice, cover with a layer of rosemary crumble. Bake in the oven for 10 minutes.

  Let cool down for 5 minutes and add a scoop of vanilla ice cream before serving.