Try topping a couple of scoops of French vanilla ice cream (which has a more custard-forward taste) with the walnut-studded crumble, a generous drizzle of butterscotch sauce, and a sprinkle of ...
Lately, I have been baking this pie a lot, having discovered that the pâte brisée bottom crust stays crispy for two days, the apples cook perfectly and the crumb topping remains a bit crispy!