Apple Crumble (for Two)

Happy Sunday! We’re two days away from the official first day of fall. I’ve seen many people in my social media posting that they’re apple picking and at pumpkin patches. Not gonna lie, kind of wish I was there too. Currently in Miami it is 86˚ and should get to a high of 90˚ today. As I always say, I’m grateful to live in Miami because we have tropical fruit widely available here. However, it’s definitely around this time of year when I wish we had just a little bit of a ‘change in seasons’. All the rest of it, snow and freezing rain, they can have! That’s when I channel a little pumpkin and apple in my cooking even if it is hot and humid still. This apple crumble for two will help me have all the fall feels!

Early on in quarantine I had an abundance of apples. Apples are a great fruit to have on hand and can last a couple of weeks before getting too soft. If stored in the refrigerator, sometimes even longer. This happens to be great for when there were limited trips to the grocery store. And that’s when I experimented with an apple crumble for two. It was me, myself, and I and I needed to eat an apple some other way than with a nut butter or with cheese. Don’t get me wrong, those were healthy and delicious pairings. Since it was the only fruit at times, I was starting to get a bit bored.

Enter my creative mode and I turned some into an applesauce, cinnamon skillet apples, and some as this apple crumble for two. Of course as a dietitian I want you eating apples as is, but when there is an abundance sometimes a different form/variety of how to eat a food is important. And if you’ve been reading my blog for awhile, you know this dietitian eats desserts, in moderation. I can write a whole blog about how all foods fit and desserts shouldn’t be your main form of energy and nutrition, but they still should be eaten and enjoyed. We’ll leave that to another day. Back to the apple crumble for two.

This apple crumble is best eaten the day of and left sitting at room temperature. It depends on the size of your apple, so it might even be able to make 3 crumbles. Again, really depends on the size of your apple and how much crumble you like on top. If I’m being honest, there is enough crumble for 3 desserts (small ramekin size). Consider if the apple is small there won’t be enough apple in the dessert for three full ramekins. You feel me? Only bring this up only because the apples you buy in a bag are typically quite small and if you’re buying them by the pound they’re larger. So, yes, the apple size depends if you get two or three desserts. And if it’s just two, well lucky you, you get more crumble.

I kept the spices simple with just using cinnamon. Feel free to use cardamom, nutmeg, ginger, you do you! I didn’t even add vanilla. I left it simple and just used cinnamon. And while I used an apple, you can definitely use this for pears (it’s been tested by a friend of mine!)

So as we enter this change in season, where some of you are experiencing cooler days and nights, we all are now starting to shift and have both day and night equal the same length. This shift is a great symbol of creating balance in our lives. Ancient cultures, science, and astrology have associated many aspects of the change in seasons and how they influence our lives. So as the ancient Greek philosopher Heraclitus once said, “The only constant is change.” Happy Baking. Happy Fall Equinox. And here’s to embracing change.

Apple Crumble (for Two)

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When you want a small-batch dessert, this is my go-to apple crumble recipe for two!  & yes, you can make more, but this is best served straight from the oven!

• Total Time: 30 minutes
• Yield: 2 1x

Ingredients

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• 1 medium to large apple, diced into small cubes
• 1 tablespoon sugar
• 1/4 teaspoon cinnamon
• 3 1/2 tablespoons all-purpose flour
• 2 tablespoons sugar
• 2 tablespoons butter, melted
• Add-ins: 1 tablespoon rolled oat and 1 tablespoon chopped walnuts

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Instructions

1. Preheat oven to 350˚ F.
2. Toss in a small bowl the apple with 1 tablespoon of sugar and cinnamon.  Divide apple into 2 individual ramekins and press down flat.
3.  Mix flour and 2 tablespoons sugar, then add melted butter in.  Mix with a fork until mixture clumps together. 
4. Add in oats and walnuts, if using.  Sprinkle crumble evenly on top of the apple mixture.
5.  Bake for 25-30 minutes, until topping is golden brown, and apples are tender.  Best served immediately.

Notes

*This can easily be made with other fruit – the key is making sure that the ramekin is filled to the top as some of the fruit will shrink down.  I used a tablespoon of sugar and ¼ teaspoon of cinnamon to mix in with the fruit – adjust if your fruit isn’t as sweet.  I find that stone fruit can actually be sweeter, and you might need less!

*This recipe was made in mind for a ‘dessert for two’.  I haven’t tested it for amounts to fit an 8×8 or a 13×9 pan – maybe in the future!

*If the apple is small, use 2 apples – 1 apple for each ramekin (small apples as they sell in the bag). If you have 1 medium to large apple it will make the two ramekins full with apple. And as I mentioned there really is technically enough crumble for three ramekins, you just need a little more apple, so it depends on your apple size.

• Author: Amy’s Nutrition Kitchen
• Prep Time: 5
• Cook Time: 25
• Category: Desserts