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Apple and raspberry crouscake

Category: Uncategorized


Preparation: 20 minutes 
Cooking time: 40 minutes
Portions: 12


  • 45 ml (3 tbsp.) of black olive oil 
  • 2000 ml (8 cups) tart apples, peeled and diced, such as Spartan 
  • 250 ml (1 cup) fresh raspberries
  • 60 ml (¼ cup) packed old fashioned brown sugar 
  • 30 ml (2 tbsp.) lemon juice 
  • 15 ml (1 tbsp) ground cinnamon 
  • 8 eggs, lightly beaten 
  • 500 ml (2 cups) milk 
  • 500 ml (2 cups) all-purpose flour 
  • 30 ml (2 tbsp.) 100% pure vanilla extract 
  • 15 ml (1 tbsp) fleur de sel 
  •  Powdered sugar for dusting


  1. Place a rack in the middle of the oven and preheat to 425°F.
  2. In a saucepan, sauté the apples in 2 tablespoons of olive oil. Cook, turning as needed, until tender, 5 to 7 minutes. Sprinkle evenly with brown sugar, lemon juice and cinnamon and stir. Remove from heat.
  3. Oil a 9 x 13-inch baking dish with 1 tablespoon olive oil, tilting the dish to coat the bottom and sides. Place the apples in an even layer on the bottom of the dish. Add fresh raspberries.
  4. In a bowl, whisk together eggs, milk, flour, vanilla and fleur de sel until smooth. Gently pour the mixture over the fruit.
  5. Bake until puffed and golden, about 35 minutes. Remove from the oven. Using a fine-mesh sieve, sprinkle powdered sugar over the top. Serve immediately.