I have a sweet tooth, did you notice? And when I need to satisfy a craving, I need it to happen quick. And same for el Cubano or our little kids… I guess the apple does not fall far from the tree! (ahah…)
You can do pears as well, or any other fruit. I have done banana before but that turned out a little mushy I found. So I stick with the apple, simple.
I believe that most version of apple crumble include some oats or something like that… and cinnamon. Not for me. Apple does not have to be married to cinnamon (although it is good), give a try to almond. This topping with the almond powder and the butter is a party in your mouth. It has a little crisp, the vanilla brings some warmth to the apple.
I generally do 4 ramekins and I freeze the other half of the topping, so I can do a quick impromptu dessert or even snack for the kids and their friends. It is always a success here, at home.
Another variation of the crumble:
More apples recipes:
I highly recommend making my recipes using a scale but for your convenience I have also converted the recipe using this website.
- 6 apples McIntosh Big
- 3/4 cup ground almond 75g
- 1/3 cup sugar 65g
- 3/4 cup flour 75g
- 1/4 butter, soft 60g
- 4 tsp vanilla extract
- Preheat the oven at 400F.
- Peel the apples and cut them into cubes. Place equally in the ramequins. Set aside.
- In a bowl, put the butter and the almond powder, mix it together – i do it with my hands. Add the sugar, mix again. And finally, add the flour, mix again, it should be crumble.
- On top of the apples cubes, add a handful of the crumble preparation, if you have little pieces chunky, it is nice too. Repeat for each ramequins.
- Bake in the oven for 20 minutes or when the crumbles appears golden.
- Allow to cool down and enjoy!