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

Ingredient Substitutions

• Instead of All‑purpose flour: whole‑wheat flour, spelt flour
• Instead of Brown sugar (cassonade): white granulated sugar, turbinado sugar
• Instead of Cold unsalted butter: vegetable margarine, vegan butter
• Instead of Small apples (mix of Pink Lady and Gala): Granny Smith, Fuji, Golden Delicious
• Instead of Lemon juice: lime juice, apple cider vinegar (1 tsp)
• Instead of Ground cinnamon: ground nutmeg, ground allspice, vanilla extract (½ tsp)
• Instead of Parchment paper: silicone baking mat

Equipment Needed

• Mixing bowl
• Fingers or pastry cutter
• Chef's knife
• Peeler
• Cutting board
• Saucepan (medium)
• Ramekins or small baking dishes
• Baking sheet
• Spatula or wooden spoon
• Oven
• Oven mitts

Critical Steps — Do Not Skip

• Achieve a coarse‑sand texture for the crumble topping (Step 1).
• Cook apples until tender but still slightly firm (Step 4).
• Preheat oven fully to 170°C before baking (Step 5).
• Bake until the topping is golden and the apples are bubbling (Step 7).

Chef Tips from the Video

• Use a mix of sweet (Gala) and tart (Pink Lady) apples for depth of flavor.
• Cold butter and minimal handling create the best crumbly texture.
• Line ramekins with parchment to achieve a clean, professional release.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Re‑heat in the oven or microwave.

Freezer: Freeze individual portions wrapped tightly for up to 1 month. Thaw in the fridge before reheating.

Room temperature: Not recommended; the crumble contains butter and fresh fruit.

Make-Ahead Tips

• Prepare the crumble topping up to 24 hours ahead and keep it refrigerated.
• Cook the spiced apples a day before; let them cool and store in the fridge.
• Assemble the crumbles, cover, and refrigerate; bake just before serving.