Ever had a sudden, unexplained craving for apples? Well, that’s what happened to me today!
On our last trip to the grocery store, we happened to get some organic Gala apples and I thought I would make some rustic galettes with them. Then this morning, I woke up with apples on the brain! After few minutes of debating whether I should pop them into my oatmeal, I thought I would make an apple crumble instead.
My mom used to make full-size crumbles with apples and sometimes with tart, green grapes – but those are recipes for later… Today, I want to share this recipe for two mini crumbles made in small ramekins.
Mini Apple Crumble with Raisins
Single-serving size apple crumbles made in ramekins. Includes raisins for a different flavor.
Pre-heat your oven to 350 F. Grease two ramekins with a little butter or canola oil and keep aside.
Mix the filling ingredients in a bowl until well combined. Divide into two and spoon it into the prepared ramekins.
In another bowl, mix the topping ingredients flour, cinnamon powder, oats and brown sugar. Cut the cold butter into small pieces and mix it into the flour mixture with your fingers until combined. The mixture should not have big lumps and should resemble rough crumbs. Divide in half and put it in the ramekins on top of the apple filling.
Place the ramekins in the oven (I used the top-rack) and bake for 35 minutes or until the topping is browned and crisp. Let it cool before eating.
- You can use oven-safe steel bowls or even muffin trays if you don't have ramekins to bake these crumbles in. You can even double or triple the quantity and bake it in a single bowl - you may have to increase the baking time in that case so that all the apple pieces get cooked.
- Squeeze a few drops of lemon juice onto the apple-raisin mixture for a mild, tangy flavor if you like.
- You can add more sugar to the crumble topping if you want.
- Serve as it is or with vanilla ice-cream.