Peel, core and dice the apples. Sauté with butter and sugar and cool. Roll out the pastry into four thin circles.
Butter and flour the steel baking dishes. Place a pastry circle on the bottom of each and cover with apples.
Blend the two flours, butter and cane sugar together with your hands and sprinkle over the apples. Bake in the oven pre-heated to 180°C for 25 minutes.
Serve with Calvados apple sorbet: put all ingredients in the blender and blend until smooth. Pour the mixture into the ice cream maker to obtain a creamy sorbet.
If you don’t have an ice cream maker, pour the mixture into a steel bowl and put it in the freezer for at least 3 hours, stirring occasionally with a spoon.
Place a ball of sorbet in a bowl and serve next to the crumble.