An easy and simple dessert recipe which uses subtly sweet Braeburn apples, and is complimented by the crunch of pecans and a buttery crumble topping.
This recipe is one for the books, its ideal if you want to mix up your weeknight dessert with the family (or in my case this recipe lasts me a week – but hey I’m not complaining!). Because we will be using ramekins, these individual apple crumbles are a great dessert item for a dinner party as well. So there will be worrying about cutting up a cake or pie into even portions and having enough dinnerware for all your guests.
For those of us who have a little bit of portion control mishaps when it comes to desserts (…yeah, that’s me) the ramekins make getting those portion sizes just right! So no more over indulging…well, not unless you have more than one (go ahead…I won’t tell).
Apple crumble greatly resembles a typical apple pie recipe with the exclusion of a crust and/or pastry topping which can be tedious to make from scratch. The simplicity of this apple crumble will give you that apple pie sensation due to the soft baked apples and the warm spice of the cinnamon which always pairs well with apples in desserts.
The brown sugar compliments the sweetness of the apples perfectly without being too cloyingly sweet, which leaves you feeling satisfied with your dessert as opposed to being overwhelmed by it. Because if you are overwhelmed by the sweetness of the apples and sugar how can you top your dessert with a scoop of vanilla ice cream or creamy custard. Not to worry though, since this isn’t an issue with this recipe you might even decide to have that second scoop!
Pecans bring a textural crunch element which further enhances the soft apples. They are a great substitute for not having a crust like with a traditional apple pie.
The crumble topping is very basic and quick to make. Foregoing the utensils and using your hands to combine the ingredients is actually quite meditative and therapeutic. And I don’t quite mind getting a bit messy when making desserts, its part of the fun!
The proportions of the ingredients creates a buttery crumble topping – hence its name as a crumble. You will find though that it is not overly crumbly as naturally there will be little soft, golden granola like clusters formed within the crumble topping which provides an additional slightly crunchy texture to compliment the baked apples.
If you are like me and not much of a baker but love your desserts, this crumble topping can complement practically any baked fruit dessert as it is a tad bit crunchy, buttery and a touch sweet. It is truly a pleasant finishing for this recipe as it can easily be added to the tops of the ramekins without requiring much molding or manipulation.
If you do somehow have any apple crumble servings left over you can put it in the refrigerator for up to 2 weeks (yes I did say 2 weeks!). And when you are craving a bit of sweetness just pop the ramekin onto a baking sheet and into the oven and in a few minutes you will have a little serving of warm appley goodness. I think I’ll go and help myself to a crumbly treat!
- 4 Braeburn Apples
- 2 ½ teaspoons Brown Sugar
- 1 teaspoon Cinnamon
- ¾ cup Chopped Pecan Nuts
- 2 ½ tablespoons Butter
- ½ cup Flour
- ¼ cup Brown Sugar
- Pre-heat oven to 125°C
- Core and peel apples.
- Dice apples into small-medium sized portions.
- In a large bowl combine the diced apples, chopped pecans, cinnamon and 2 ½ teaspoons brown sugar.
- In a medium bowl thoroughly combine the butter, flour and ¼ cup brown sugar.
- Evenly distribute the chopped apple and pecan mixture into the ramekins.
- Top each ramekin with the flour and butter crumble mixture. Do not pack the crumble topping.
- Place ramekins in a baking pan and in the middle of the oven for 25 minutes.
- Let apple crumble cool slightly before serving.