Jamie Schler is a well known American-French blogger who lives in Nantes, Frances with her husband and two sons. She is a writer, teacher, fabulous photographer and leads workshops in Europe and the USA. Her award winning Plated Stories blog which she does with Ilva Beretta, Italian Scandinavian Food Photographer, teacher and writer is well worth following – click here.
Makes 6 or 7 individual crumbles
For the Apples
4 – 5 cups apple cubes, about 5 small to medium-sized apples *
2 Tbs brown sugar (granulated brown sugar or light brown packed sugar)
2 Tbs freshly squeezed orange juice
¼ tsp ground cinnamon
* I used Cox Orange – very sweet with a slight tartness, an apple that becomes meltingly smooth when baked.
For the Apple Crumble Topping
1 cup (130 g) flour 2 pinches salt
½ tsp ground cinnamon
½ tsp baking powder
¼ cup (50 g) granulated white sugar
¼ cup (55 g) packed or granulated light brown sugar
½ cup (115 g) cold butter, cubed
Preheat the oven to 375°F (190°C). Place 6 individual ramekins on a baking sheet and set aside.
Prepare the fruit filling
Peel and core the apples; chop into small cubes. Toss with the sugar, cinnamon and orange juice. Spoon the prepared fruit into the waiting ramekins, evenly dividing it between the cups and piling it up a bit – remember that cooked fruit will shrink. Push little cubes of apples in any gap or space.
Prepare the crumble topping
Combine all of the ingredients except for the butter in a large mixing bowl. Toss until well combined. Add the cubes of cold butter and, using your fingertips, rub or work the butter into the dry ingredients until there are no more chunks of butter and the mixture resembles rough damp sand or crumbs.
Divide the crumble mixture evenly between the ramekins, spooning it generously on top of the fruit. Gently press the crumble topping down onto the fruit just to keep it from falling off of the fruit and onto the baking sheet.
Bake the ramekins on the baking sheet for 35 – 40 minutes until the crumble puffs up and turns a light golden color; the fruit should be bubbling in the ramekins and up around the edges of the crumble. It may even begin to dribble down the sides of the ramekins.
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