Mini Strawberry & Apple Crumbles
Good morning, friends! How are you this fine Sunday? Boyfriend and I are taking it super easy this morning after entertaining in our house last night for the first time in a long time! We had my family over for an early Father’s Day dinner during which we feasted on a ginormous cheese & meat platter. It was wonderful! Though, as interested in my meat & cheese platter as I’m sure you are – I’m here to talk crumbles. Specifically, Mini Strawberry & Apple Crumbles from the blog archives. Originally published in May 2013, it was about darn time these cuties got a facelift. The adorable little ramekins you see pictured above were new-to-me purchases back then, and I made these little crumbles to welcome them to the family. At the time, I thought they were cute as a button and I was entirely obsessed with them – and to be honest, I still kind of am. Adorable dishes are a good reason to bake, right?
Back then, I was new to the food blog scene, and I was going through a phase of buying things I felt ‘real food bloggers’ should have, even though I didn’t exactly need them. For example, despite being 19-years old & living at home with my parents, I bought 8 of these ramekins – two green/blue/purple/pink – as if I had a husband and six children. I digress, but they’re adorable and I regret nothing. Getting back to the topic at hand: crumbles. Strawberry, because Irish in-season strawberries are just about the best thing ever, and apple, to beef them up a bit. Strawberry & apple go wonderfully together, and when they’re baked under a blanket of buttery crumble they’re even better. All the details below!
How are these different from before?
I’ve only made two slight changes to the recipe, but they’re both for the better, I assure you. Here’s how these are different from before:
β’ swapped in my fave crumble. The old crumble was a hodge-podge mixture of flour + oats etc., but I’ve swapped my favourite crumble in instead. It’s super buttery, extra reliable, and so easy to mix together. A keeper of a crumble!
β’ less sugar. Is this something that just happens as you get older, your sweet tooth diminishes? Regardless, I’ve reduced the quantity of sugar in the recipe to allow for super ripe and in-season Irish strawberries. Aka: the very best strawberries! They’re naturally sweet and delicious, so you don’t need to add as much sugar.
how to make mini strawberry & apple crumbles
The wonderful thing about these mini strawberry & apple crumbles is that they’re a cinch to make! I didn’t get a chance to take step-by-step photos, but I did make a little video of the assembling process! Click here to view it on Instagram. Let me talk you through it:
β’ make the crumble by combining all of the ingredients in a medium bowl and rubbing together with your fingers. Pop into the fridge.
β’ for the filling, simmer the apples & water down over a low heat until softened. Add the strawberries & sugar, and simmer until juicy and thick-ish.
β’ evenly divide the filling between 4 greased ramekins, top with generous handfuls of the crumble, and bake for 20-25 minutes or until golden brown and bubbly.
That’s all there is to it! It’s a summer individual-pie-serving dream come true. Easy to whip up for dessert, and even easier to devour in 3-minutes flat. I like mine warm from the oven with an extra large spoonful of whipped cream on top – but ice-cream would be great, too!
Happy baking! xo
Mini Strawberry & Apple Crumbles
INGREDIENTS
for the filling
- 2 large bramley apples, about 120g each, peeled + cored + chopped into chunks
- 4 tbsp water
- 250 g strawberries, hulled and quartered
- 25 g caster sugar, or less if your strawberries are very ripe
for the crumble
- 125 g plain flour
- 45 g oats
- 100 g light brown sugar
- 1/4 tsp baking powder
- 115 g salted butter, cubed – soft but cool
DIRECTIONS
- Preheat the oven to 180Β°C. Grease four 4-inch ramekins liberally with butter; set aside.
for the crumble
- In a medium bowl, combine all of the ingredients. Using your hands, crumble all of the ingredients together until homogenous β this should take a couple minutes. Place in the fridge until ready to use.
for the filling
- Combine the apple & the water in a medium pot set over a low heat. Cook until the fruit has softened down, about 4-5 minutes.
- Add the strawberries and the sugar to the pot, and simmer until the mixture is juicy and slightly thicker, about another 4-minutes. Remove from the heat.
to assemble
- Divide the filling mixture evenly between the prepared ramekins, and top each off with a generous handful of the crumble.
- Bake in the preheated oven for 20-25 minutes, or until the fruit is bubbling around the edges and the crumble is deep golden brown.
NOTES
- the crumble will make more than you need, but it keeps extremely well in the freezer for future crumbles!
Did you make this recipe? I’d love to know! Please leave a comment & a rating below, or tag me on Instagram @imvcki. Thank you so much for supporting Passionate Baker!
related posts:
Lemon & Blueberry Crumble Pie
Apple & Blackberry Crumble
*RECIPE UPDATED JUNE 2021