Honey and
Ricotta
a food journal

Thursday, 23 October 2014

Individual Apple Crumbles


Two mini Le Creuset pots have been sitting in my cupboard for almost a year. Determined to use them before Christmas came round (and a whole year would have passed with them simply sitting and taking up valuable cupboard space), but unwilling to serve 'sides' of vegetables in them, or a splodge of mash potato which I would then immediately empty on to my plate, I looked at the pile of apples sitting on our kitchen table and set about making crumble. I am more than a little obsessed with crumble. I know had the perfect excuse to eat a whole apple crumble myself. And to not feel bad about doing so.


It's only a bonus that they looked super cute and had little lids to keep them warm until we were ready to dig in. Too much enthusiasm from me on mini crumbles, I'll stop talking now.



For 2 baby crumbles you'll need:

2 eating apples
2 tsp cinnamon
1 tsp ground ginger
1 tbsp light brown sugar
1/3 cup spelt flour
1/3 cup dark brown sugar
1/3 cup rolled oats
1/3 cup cold butter


1. Preheat the oven to 180°C
2. Core and peel the apples
3. Cut them into chunky slices and mix them in a saucepan with the light brown sugar, cinnamon and ginger. Cook over a low heat until beginning to soften.
4. Cube the fridge cold butter.
5. Mix the flour, dark brown sugar and oats together.
6. Add the butter and rub through your finger tips until it resembles breadcrumbs. If it all starts sticking in a together in one clump, put it in the fridge for a while to cool down and then go back to it.
7. Split the apples between the baking dishes/rammekins and cover with the crumble topping.
8. Bake for 25 minutes.
9. Serve with crème fraîche, ice-cream, custard or greek yoghurt.

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