Mini Ramekin Adventures Part II

I posted last week about the emergency creme brûlée kit that Galen has available.  I also happened to pick up his apple crumble version of the same thing.


I don’t think apple crumble is even a thing without vanilla ice cream.

So, again, if you find yourself in an apple crumble emergency (and who hasn’t, am I right?), please pick up a couple of these two-packs to live in your fridge.  You simply bake for about 12 minutes and you’re good to go.  I have to say, it was a really good apple crumble – great texture, excellent flavour.   But…it did not pass the family apple crumble test – I ate both of them.

Apple crumble is not-so-surprisingly simple to make.   My recipe is old but tried and true (and I think apple crumble is one of those things that falls into the “less ingredients the better” categories.  The trick is having the right apple.  Many people swear by Granny Smith – but I’m more of a Gala girl – preferring the sweetness to the tartness.  I think that’s a post for another time.

Easy Apple Crumble

4 cups peeled, cored, very finely sliced apples

1/4 cup water

3/4 cup AP flour

1 cup granulated sugar

1 tsp cinnamon

1/2 tsp nutmeg

1/2 teaspoon salt

1/2 cup unsalted butter, chopped and chilled

Lightly butter your 8 or 9″ square glass baking dish.  Place apples in bottom and add water.  In a separate bowl, combine flour, sugar, cinnamon, nutmeg and salt.  Add chopped butter and “cut” in until mixture resembles coarse crumbs.  Sprinkle crumb mixture over the apples.  Bake at 350 for 45 minutes.  Serve warm with – you guessed, vanilla ice cream.  Serves approximately 6.



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