Single-serving apple crumble

I think I’m not the only person out there who buys stuff with a lot of creative ideas in mind and then gets overwhelmed by daily chores and has trouble finding the time to fit such creative moments into their daily routine. As sad as it sounds, this has been a reality for me ever since the beginning of this year. Just after Christmas, for instance, I had bought a set of 4 beautiful ramekins (yes, post-holidays sales) thinking they would look super cute on this blog. I’ve finally found the time to use them only yesterday.

I have a friend who likes to make apple crumble (I’m talking about her) and it is such a simple and delicious thing that I’ve often wondered, why haven’t I ever made apple crumble myself? Well the time has finally come! I had a few apples gathering dust in my kitchen and I need to finish off all the food leftovers before I leave for a month, so I decided to try apple crumble. In my flashy new ramekins!

Apple crumble (serves 4):

  • 2 medium apples
  • 25 g sugar
  • 1/2 lemon
  • 1 tbsp potato starch
  • 2 tsp ground cinnamon
  • 50 g flour
  • 100 g rolled oats
  • 40 g brown sugar
  • 50 g salted butter (chilled)

Preheat the oven to 180°C. Peel the apples, cut them into a small dice and place them in a large bowl. Squeeze the half lemon and add its juice to apples. Add sugar, starch and one teaspoon of grounded cinnamon and toss. Lightly grease the inside of the ramekins with butter and divide apple mix into each of them (I had about 90 g of apples in each ramekin). My ramekins have a capacity of 200 ml, and I made 4 desserts.

In another bowl, mix flour, oats, sugar and one teaspoon of ground cinnamon. Cut butter into small pieces, add it to oat mix and work it in, cold, with your hands until the mixture is basically… a crumble. Top apples dividing the lumpy crumble into all ramekins and bake at 180°C for 55-60 minutes. The apples will become bubbly and the top will turn golden brown. Optionally, during the last 10 minutes of baking, some extra brown sugar can be added to the top, which is what I did because I like my desserts crumbleOnce baked, the content will sink a bit, leaving room for a scoopful of ice cream or whipped cream. I did not add the extra touch, but helped myself to one of them when it was still warm and therefore twice as delicious (this is why in the next pictures one is missing).apple crumbleapple crumbleapple crumbleEven without the extra calories of the optional ice cream I ended up having a second portion after the photoshoot. So apple crumble basically became my lunch. Oh well, I’ll stay healty at dinner!

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  1. Rowena June 21, 2016 at 09:56

    That first sentence sounds just like me. I bought a Mauviel tarte tatin pan when it was discounted and it is STILL sitting in my cupboard all shiny and new!

    1. Eva June 26, 2016 at 12:07

      I feel you! I hope you will soon find the time to use it (mmmh tarte tatin!!)

  2. Rowena June 27, 2016 at 09:59

    I think that I will wait until this terrible heat passes 🙁

    1. Eva June 27, 2016 at 10:48

      Oh yeah, especially considering that they taste best when they’re warm. Definitely not what you want to eat these days in Italy. So hot.


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