This apple crumble (with a twist) is a great, comforting dessert for any cold fall or winter day. The honey graham crackers add a new, but not overwhelming, sweetness, and the apples are mouthwateringly fresh and juicy. If it's hot where you are, serve it with a scoop of vanilla ice cream!
This recipe is inspired by Jerrelle Guy's Plum Graham Cracker Crumble! Find it here.
Makes 4 servings
Ingredients
Apple Filling:
570 g (1 1/4 lb) apples, peeled, cored and cut into 1/2" slices
10 g (1 1/4 tbsp) all-purpose flour
32 g (2 1/2 tbsp) brown sugar
1/2 tsp ground cinnamon
1/4 tsp salt
7 g (1/2 tbsp) lemon juice
Graham Cracker Crumble:
100 g (6 sheets) honey graham crackers, crushed into fine crumbs
40 g (1/3 cup) all-purpose flour
20 g (1 1/2 tbsp) brown sugar
70 g (5 1/2 tbsp) unsalted butter, melted
Instructions
Preheat the oven to 350ºF. Make sure you have four 9-oz ramekins (mine are 4" wide and 2" tall).
Make the Apple Filling:
In a bowl, toss together the sliced apples, 10 g all-purpose flour, 40 g brown sugar, cinnamon, and lemon juice. Divide evenly into the ramekins.
Make the Graham Cracker Crumble:
In another bowl, mix together the crushed graham crackers, 40 g all-purpose flour, and 20 g brown sugar.
Pour the melted butter over the mixture. Stir until all the crumbs are moist and form large clumps.
Assemble & Bake:
Press the crumble mixture onto each of the ramekins filled with apples.
Bake for 25 to 30 minutes. Let cool for at least 10 minutes.
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