Mini Apple Crumble Cups

Name: Mini Apple Crumble Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: British-inspired
Ingredients: 300 g apple (Peeled, cored, and cut into 1cm pieces. In April, stored Dutch apples are still common and work well here. Elstar or Jonagold are good choices.); 10 ml lemon juice; 1 tsp ground cinnamon; 35 g caster sugar (Use 15g for the apples and 20g for the crumble.); 40 g plain flour; 30 g cold unsalted butter (Cut into small cubes. If needed, use cold salted butter and reduce any extra salt.); 1 pinch salt; 5 g butter (For greasing the ramekins.)

Soft cinnamon apples bake under a crisp butter crumble in individual portions. They are easy to serve warm, with a spoonful of yoghurt, cream, or ice cream if you like.

45 mineasyServes 2British-inspired

Estimated nutrition

290cal

Per serving

Protein

42g

Carbs

13g

Fat

Fiber 4gSugar 29gSodium 50mg

Estimate only. Actual values vary with brands, portions, and substitutions.

Cook this for

servings, with ingredients and method scaled together

Ingredients

Method

01
Heat your oven to 180°C (350°F). Lightly butter 2 small ramekins or ovenproof cups, about 200ml each, until the inside looks thinly coated and glossy.
Tip · Greasing helps the fruit release easily and stops any sugary juices from sticking and burning onto the dish.
02
Mix 300 g apple, 10 ml lemon juice, 1 tsp ground cinnamon, and 15 g caster sugar in a bowl until the apple looks evenly coated and smells bright and spicy.
Tip · Lemon juice keeps the apples tasting fresh, and sugar starts drawing out a little juice so the filling turns soft as it bakes.
03
Rub 40 g plain flour, 20 g caster sugar, 30 g cold unsalted butter, and 1 pinch salt together with your fingertips for 2 to 3 minutes, until you have damp crumbs with some pea-sized lumps.
Tip · Keeping some small butter lumps gives you a crisper topping, because they melt in the oven and create little crunchy pockets.
04
Divide the apple mixture between the ramekins, pressing it in lightly so each cup is about three-quarters full and the fruit sits level.
Tip · Packing the fruit lightly helps it cook evenly, so you get tender apples instead of dry crumble with undercooked fruit underneath.
05
Scatter the crumble over the apples and leave it loose. Cover the fruit fully, but do not press down. The top should look rough and craggy.
Tip · A loose topping stays crisp, because hot air can move through the gaps and toast the crumbs.
06
Bake on the middle shelf at 180°C (350°F) for 25 to 30 minutes, until the tops are golden brown and you can hear the filling gently bubbling at the edges.
Tip · The bubbling tells you the apples have softened and the juices have thickened enough to taste rich instead of watery.
07
Rest the crumble cups for 10 minutes, until the bubbling calms and the filling thickens slightly. Serve warm, when the tops still feel crisp under the spoon.
Tip · Resting gives the juices time to settle, so the filling stays in the cup instead of running out too quickly when you dig in.

#baked #individual-portions #fruit-dessert #beginner-friendly #small-batch