Apple crumble pie with speculoos & marzipan + cinnamon-infused calvados-raisin ice cream

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Happy 2019, everyone! I wish you 365 days full of flavourful explorations and delicious discoveries, and most of all, with enjoyable and memorable table gatherings with family and friends.

A new year, a new recipe. These are the recipes of the desserts we had at new year’s eve. Or I should say, half of the desserts we had, as we also enjoyed Swedish kladdkaka (following the aquafaba recipe from Karolina Tegelaar, aka the Swedish Vegan) paired with oreo-peanut ice cream. I already posted the recipe for the latter last summer.


When we recently visited my sister (who’s a very good cook herself, just like our mother), she had baked a wonderful apple crumble pie. When asking for the recipe, she could not pass on any, as she had just improvised. So at home I set out to recreate this apple-speculoos crumble pie. My first attempt was somewhat of a disappointment, as the crumble layer was way too thick and really buried the apple filling (which in itself was good, though). During my second, and very succesful new year’s eve attempt, I reduced the amount crumble, increased the number of speculoos biscuits used, and I also added a fair deal of marzipan.

Although pie is good in itself, I felt it deserved to be paired with a festive type of ice cream. We only celebrate the year’s end once a year, right? For this, I reverted to the magic of calvados. Calvados is an apple-based brandy stemming from Normandy. That it combines well with apple pie is therefore self-evident. I still have a bottle at home which I got several years ago when visiting a Norwegian friend and former colleague, who at that time taught and guided Norwegian pupils in a Bayeux high school. I use that bottle sparingly and for festive occasions. If raisins soaked in rum work well in ice cream, then so do raisins that have welled in calvados, especially when also cinnamon adds a finishing touch to the whole.

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Apple crumble pie with speculoos & marzipan + cinnamon-infused calvados-raisin ice cream

  • Servings: 8 to 12
  • Difficulty: medium
  • Print


Apple crumble pie

For the crust:

  • 1 1/2 cup spelt flour
  • 1/2 cup vegan margarine
  • 2 TB cane sugar or maple/agave syrup
  • 1/2 tsp salt
  • 5 TB water

For the filling:

  • 1 1/2 cup crushed speculoos biscuits
  • 3 sweet apples, like Jonagold
  • 3/4 cup marzipan, grated or finely chopped
  • 2 TB cornstarch
  • 2 TB cane sugar or maple/agave syrup
  • 1 TB cinnamon

For the crumble:

  • 1 cup spelt flour
  • 1/3 cup oatmeal
  • 1/3 cup brown sugar
  • 1/3 cup vegan margarine
  • 3/4 TB cinnamon
  • pinch of salt

Calvados-raisin ice cream

  • 1 cup creamy, thick coconut milk
  • 2 cups soy milk, or any other plant-based milk of your choice
  • 1/2 cup agave syrup
  • 1 TB arrowroot
  • 1 cinnamon stick
  • 1/4 cup raisins
  • 1/3 cup calvados


Apple crumble pie

  • Preheat the oven to 180 degrees celcius
  • Mix all ingredients for the dough, and knead until you end up with an elastic, non-sticky dough. Add some flour if needed. Roll out and line your greased and flour-dusted pie form
  • Spread the speculoos crumbs evenly over the pie crust
  • Mix the remaining ingredients for the filling, and spread over the speculoos layer
  • Mix the crumble ingredients and evenly top the apple filling
  • Bake for 50 minutes

Calvados-raisin ice cream

  • Let the raisins soak and well in the calvados
  • Bring the coconut milk, soy milk, agave syrup, cinnamon stick to the boil
  • Take off the plate and mix in the arrowroot (which first has been dissolved in some water/soy milk)
  • Let the mixture cool completely, then remove the cinnamon stick
  • Churn the ice cream in your ice cream maker (in my machine that takes about half an hour), and add the raisins and leftover calvados during the final stage.





2 thoughts on “Apple crumble pie with speculoos & marzipan + cinnamon-infused calvados-raisin ice cream

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