MINI CINNAMON APPLE CRUMBLE

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Its Holiday Seasoonnnnnn (in my DJ Holiday voice)! With the holidays right around the corner, my sweet tooth has been at an all time high. So what a great time to cook up some mini apple crumbles topped with Vanilla Bean ice cream. The original request was for my sweet potato pie, but that is my great aunt’s prized possession so I’m a little hesitant to make it without her EXACT AND I MEAN EXACT recipe. Check out my recipe below guaranteed to cure any sweet tooth on a brisk winter day. 

Ingredients
Apples
4-5 Fiji Apples, ripe peeled and sliced
2 teaspoons freshly grated lemon zest
1 tablespoon freshly squeezed lemon juice
½ sugar
¼ cup all purpose flour

Crumble
1 cup all purpose flour
⅓ sugar
½ cup light brown sugar
½ teaspoon kosher salt
¼ teaspoon cinnamon
8 tablespoon unsalted butter, cold & diced

Equipment
Rampkins
Pastry Blender
Parchment Paper

Directions
Preheat oven to 350 degrees. Peel apples and slice into thick wedges. In a large bowl, add apples, lemon zest, lemon juice, sugar and flour and toss until apples are completely coated. Set mixture to the side for 5 minutes to prepare crumble. 

For the crumble, combine flour, sugar, brown sugar, salt, cinnamon and butter in a large mixing bowl with a pastry blender or your bare hands (wash them first folks). Once the butter is combined into big crumbles, add apple mixture to rampkins and evenly sprinkle crumble over the fruit.  Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 until the tops are browned and crisp and the juices are bubbly. Serve warm with your favy vanilla bean ice cream. 
 

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Bianca Wade