L et me warn you right off the bat. This recipe is utterly addictive. I have to seriously pace myself so I don't make too much because it's that irresistible.
Even my finicky-eating kids beg for more of this delicious APPLE CRUMBLE.
Take my word for it, this dessert is a good thing.
I've created a PDF for your convenience which you can download for the full APPLE CRUMBLE RECIPE.
I recommend using Granny Smith apples because they have the perfect amount of tart which when mixed with the sugar, is the perfect combination.
Peel the apples and slice them in bite size chunks.
Drain the juice from a lemon and mix with the apples.
Sprinkle with sugar.
I used pure cane Turbinado sugar (Sugar in the Raw) which has large, golden crystals and the most amazingly rich taste.
It's a very good sugar for baking.
LIghtly turn the apples, juice and sugar until everything is thoroughly mixed and coated.
Melt butter in saucepan and pour apple into pan.
Cook apples uncovered until carmelized and lightly golden.
I spread this initial batch a bit too thin by putting the apple mixture into six ramikans instead of four.
If you follow the measurements in my PDF Apple Crumble Recipe Download, I suggest you use 4 ramikans so the apples almost fill the mini dishes.
To make the crumble, cut up the stick of butter into multiple pieces and place in a food processor along with the flour.
Pulse the ingredients a few times until the mixture looks "crumbly".
You can add a small amount of water to help the flour stick.
Don't add more than one and a half tablespoons or the mixture could lose its crumbly nature and become too doughy.
The crumble should be slightly moist but easy to sprinkle.
Spread the crumble across the top of the apple mixture in each of the ramikans.
Ah, now they're all ready for the oven.
Bake on 350-degree oven for about 35-40 minutes or until golden brown. Whichever comes first.
I've actually made this apple crumble several times since I took these photos.
The dessert looks even better when the mixture is filled and overflows the rims of the ramikan just a bit. Keep that in mind as you're filling your dishes.
If you want to fill more than four ramikans, it's easy enough to just double the amount of ingredients.
You could make this recipe and pour it into a shallow dish but I think ramikans really are the best way to go.
It turns the dessert into easy single serving portions and they look so darn cute in these Spring green ramikans.
My favorite household taste-testers put aside their typical finicky nature and dug right in.
Just look at those smiles.
Like I said, this APPLE CRUMBLE is a good thing.
Top this dessert with whipped cream or vanilla bean ice cream and you'll be tops in the book of anyone who tastes it.
So, are you ready to run out and get the ingredients to make your own APPLE CRUMBLE?
I hope you're inspired to give it a try. You'll love it.
See you back here next week. ♥
COMING UP ON MONDAY
Coming up on Monday (5/6), I'll take you to my favorite nursery to pick out a few colorful favorites to layer for maxium decorative impact.
Hope you pop by this blog again next week for floral container gardening.