{"id":1446,"date":"2010-05-11T07:46:20","date_gmt":"2010-05-11T05:46:20","guid":{"rendered":"http:\/\/www.epicuria.fr\/?p=1446"},"modified":"2010-05-11T07:46:20","modified_gmt":"2010-05-11T05:46:20","slug":"crumble-aux-pommes-et-au-pain-depices","status":"publish","type":"post","link":"http:\/\/www.epicuria.fr\/index.php\/2010\/05\/11\/1446-crumble-aux-pommes-et-au-pain-depices\/","title":{"rendered":"Crumble aux pommes et au pain d’\u00e9pices"},"content":{"rendered":"

Une recette simple \u00e0 pr\u00e9parer, rapide et gourmande. R\u00e9galez-vous !<\/p>\n

Ingr\u00e9dients<\/strong><\/p>\n

6 pommes
\n1 noix de beurre
\n1 cuill\u00e8re \u00e0 soupe de miel<\/p>\n

Pour la p\u00e2te \u00e0 crumble<\/em>
\n80 g de farine
\n4 tranches de pain d\u2019\u00e9pices
\n50 g de pralin
\n50 g de beurre
\n1 pinc\u00e9e de sel<\/p>\n

\"crumble-aux-pommes-et-au-pain-depices\"<\/p>\n

Pr\u00e9paration<\/strong><\/p>\n

1.Pr\u00e9chauffer le four \u00e0 180\u00b0C.
\n2.Dans un saladier, pr\u00e9parer la p\u00e2te \u00e0 crumble en m\u00e9langeant du bout des doigts le pain d\u2019\u00e9pices \u00e9miett\u00e9, le pralin, la farine, le sel et le beurre jusqu\u2019\u00e0 ce que la p\u00e2te soit friable. R\u00e9server.
\n3.\u00c9plucher les pommes et les couper en d\u00e9s.
\n4.Dans une po\u00eale, faire revenir quelques instants les pommes dans le beurre fondu et le miel. Verser cette pr\u00e9paration dans un plat \u00e0 gratin ou la r\u00e9partir dans des ramequins.
\n5.Recouvrir de p\u00e2te \u00e0 crumble et mettre au four 25 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"

Pour les petits et les grands !<\/p>\n","protected":false},"author":18,"featured_media":3057,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[2,5],"tags":[83,191,216],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/05\/crumble-aux-pommes-et-au-pain-depices-1.jpg?fit=500%2C375","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":1480,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/05\/17\/1480-crumble-au-boudin-noir-et-aux-pommes\/","url_meta":{"origin":1446,"position":0},"title":"Crumble au boudin noir et aux pommes","date":"17 mai 2010","format":false,"excerpt":"Quelques pommes, un morceau de boudin, un peu de p\u00e2te \u00e0 crumble et le tour est jou\u00e9...","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/05\/crumble-au-boudin-noir-et-aux-pommes-1.jpg?fit=500%2C435&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1423,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/04\/29\/1423-crumble-de-langoustines\/","url_meta":{"origin":1446,"position":1},"title":"Crumble de langoustines","date":"29 avril 2010","format":false,"excerpt":"Il est possible avec quelques ingr\u00e9dients de cr\u00e9er un petit moment de plaisir... petit mais intense ! Voici la recette de Crumble de langoustines : Ingr\u00e9dients (pour 4 personnes) Pour le crumble 1 kg de langoustines, soit 10 \u00e0 15 pi\u00e8ces 100 g de poudre d'amande 100 g de beurre\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/04\/crumble-de-langoustines-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":985,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/12\/23\/985-foie-gras-poele-sur-pain-depices\/","url_meta":{"origin":1446,"position":2},"title":"Foie gras po\u00eal\u00e9 sur pain d’\u00e9pices","date":"23 d\u00e9cembre 2009","format":false,"excerpt":"Une d\u00e9licieuse recette simple. 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Voici donc la recette d'un pain doux et \u00e9pic\u00e9 \u00e0 la fois qui va vous a r\u00e9galer au moment\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/10\/pain-depices-au-potiron-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/1446"}],"collection":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/comments?post=1446"}],"version-history":[{"count":0,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/1446\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media\/3057"}],"wp:attachment":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media?parent=1446"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/categories?post=1446"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/tags?post=1446"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}