Ingredients
Scale
- 4 medium apples (Granny Smith or Honeycrisp), peeled, cored and diced 🍎
- 1 tbsp lemon juice 🍋
- 3 tbsp granulated sugar 🍚
- 1 tsp ground cinnamon 🌿
- 1 tsp cornstarch (or 1 tbsp flour) 🥄
- 50g unsalted butter, cold and cubed 🧈
- 75g rolled oats (old-fashioned) 🥣
- 75g plain flour 🌾
- 60g brown sugar (light or dark) 🍯
- Pinch of salt 🧂
- 30g chopped walnuts or pecans (optional) 🥜
- Vanilla ice cream or custard, to serve (optional) 🍨
Instructions
- Preheat the oven to 190°C (375°F). Lightly butter four 200ml ramekins or an equivalent baking dish 🧈.
- Toss the diced apples with lemon juice, granulated sugar, cinnamon and cornstarch in a bowl until evenly coated 🍎🍋.
- Divide the apple mixture evenly among the ramekins, spreading it into an even layer 🥣.
- In a separate bowl, combine the cold cubed butter, rolled oats, flour, brown sugar and a pinch of salt. Rub the butter into the dry ingredients with your fingertips until the mixture resembles coarse crumbs; stir in the chopped nuts if using 🧈🌾🥜.
- Spoon a generous layer of the crumble topping over the apples in each ramekin, covering the fruit but leaving a little space at the edges 🍯.
- Place the ramekins on a baking tray and bake for 25–30 minutes, or until the topping is golden and the apple filling is bubbling around the edges 🔥.
- Remove from the oven and let cool for 5 minutes. Serve warm topped with vanilla ice cream or custard if desired 🍨.
- Store any leftovers covered in the fridge for up to 2 days; reheat in a low oven before serving ♨️.