Apple Crumble

Ingredients

• 100 g All‑purpose flour (for crumble topping)
• 80 g Brown sugar (cassonade) (split: 30 g for apples, 50 g for topping)
• 80 g Cold unsalted butter (cut into small dice; keep cold)
• 5 pieces Small apples (mix of Pink Lady and Gala) (peeled, cored and cut into bite‑size pieces)
• 1 tablespoon Lemon juice (helps prevent browning)
• 1 teaspoon Ground cinnamon (optional: replace with vanilla extract if desired)
• 1 sheet Parchment paper (to line ramekins for easy release)

Instructions

1. Make the crumble topping

   In a mixing bowl combine the flour, brown sugar (50 g) and cold butter dice. Using your fingertips or a pastry cutter, rub the butter into the dry ingredients until the mixture resembles coarse sand.

   Time: PT5M

2. Chill the topping

   Cover the bowl with plastic wrap and place it in the refrigerator while you prepare the apples.

   Time: PT5M

3. Prepare the apples

   Peel the apples with a peeler, core them, and cut into bite‑size cubes. Toss the pieces with the lemon juice to avoid browning.

   Time: PT7M

4. Cook the apples

   Transfer the apple cubes to a medium saucepan. Add the remaining brown sugar (30 g) and ground cinnamon. Cook over medium heat, stirring occasionally, for 15‑20 minutes until the apples are tender but still hold a slight bite.

   Time: PT20M

5. Preheat oven and ready ramekins

   While the apples finish cooking, preheat the oven to 170°C. Line each ramekin (or individual mold) with a small piece of parchment paper for easy release.

   Time: PT10M

   Temperature: 170°C

6. Assemble the crumbles

   Divide the cooked apple mixture evenly among the prepared ramekins, filling them about two‑thirds full. Sprinkle the chilled crumble topping over the apples, covering them completely.

   Time: PT2M

7. Bake

   Place the ramekins on a baking sheet and bake for 35‑40 minutes, or until the topping is golden brown and the apples are bubbling.

   Time: PT38M

   Temperature: 170°C

8. Cool and serve

   Remove the crumbles from the oven and let them cool for about 5 minutes. Gently lift the parchment and unmold onto plates. Serve warm, optionally with vanilla ice‑cream.

   Time: PT5M

Nutrition Facts

Calories

300

Protein

3 g

Carbohydrates

45 g

Fat

12 g

Fiber

4 g