Monday, November 2, 2009

Apple Crumb Pots

It all started one day when I was hungry for apple pie. But I was being lazy and I didn't feel like making the pie crust and I didn't feel like making a trip to the store to buy crust.

What is a girl to do...Apple Crumb Pots were born.

The ingredients are simple. Slice 6-7 of your favorite baking apples. I love Ginger Gold for baking. The apple slicer is a well used gadget at our house.
Use non-stick spray or butter to cover the bottom of 6 ramekin cups. Place the ramekin cups on a baking sheet. Fill the cups up with your favorite baking apples. This is a great job for helpful little hands.

Combine 1/2 cup of sugar and 1 teaspoon of cinnamon. Sprinkle about 1/2 - 1 teaspoon of mixture per cup over the apples, depending on the type of apple that you like. Ginger Gold is on the tart side, so I sprinkle a teaspoon on each cup. Set aside the balance of this mixture to make the crumb topping.

The crumb favorite part. Take the balance of the sugar/cinnamon mixture and add more sugar until you measure 1/2 cup. Combine with 3/4 cup flour and 1/3 cup butter. I use my clean hands to mix together until crumbly.

Sprinkle the crumb mixture over the apples. You can also see why you need to use a baking sheet.

Bake at 400 degrees for about 40 minutes or until bubbly.

At this point, your next major decision in life will be what to top the Apple Crumb Pots with : Homemade Whipped Cream or your favorite ice cream.
On this day, we chose the homemade whipped cream.

For our anniversary I made the pots with blueberries, because my honey's favorite dessert is blueberry pie. I followed the same recipe, except we chose vanilla ice cream that night.

I've had apples on the brain lately:

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  1. These look great! Wonderful idea :)


  2. This looks delicious and sounds easy! My favorite combination. :)

  3. These look great! I like that you left the peal on

  4. Hi Brenda - I did peel the apples. It might not look it in the photos, but the apples are peeled. I guess you wouldn't have too though.

  5. Wow!
    They look and sound great!

  6. What a fabulous desert! The apples look great, but I can't wait to try it with blueberries!!

  7. Those are so perfect! (good for portion control too!) Thanks for sharing that dessert.

  8. Thumbs up on this one as it is a good way to see what a portion really looks like and not be tempted to have another. My waistline thanks you:)

  9. I'm pretty much a sucker for anything with "crumb" or "crumble" in the name and these look amazing! An apple-blueberry combo (or apple-cranberry . . . ) would probably be my top choice. YUM!


    PS - I've been experimenting lately with reduced grains in our home and have had great luck subbing out flour for nuts (some ground, some chunks) in crumbles with great success! Adds a lovely crunch . . .

  10. These look very nice and I love that the recipe can be used for other fruit crisps. Thanks! Have a great weekend.

  11. This is a great idea and a simple, delicious recipe. Thanks for sharing it with us.

  12. Looks yummy. I don't have those little ramekins, but I guess I could make them in a casserole dishes or 9" square baking dish or even a pie pan.

  13. Thanks for all of the comments.

    Sarah - I love the idea of subbing the flour for ground nuts. Right now though we avoid nuts at our house. DD#1 has an allergy that is hopefully fading away and DD#2 is too young. Love the idea!!

    Karen of Nittany Inspirations - You could easily put in a square baking dish, much like an apple crisp or crumble. You could also use a pie pan, with or without crust.

  14. Fantastic post, thanks for submitting to the MIFS carnival!!


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