I have way too many apples at home at any time of the year, particularly during the fall and winter. Nearly every time I’m at the grocery store I pick up apples thinking I’ll bring them for lunch or a snack, which ends up in a mini collection of apples in my refrigerator drawers. So naturally I have to do something about all these apples.
I think the easiest way to use up apples is a quick apple crumble, which hits all the fall-winter spicy-flavor craving sweet spots that seem to be all too present during these colder months. Nothing says cold weather like apple related desserts. To compensate for the fact that I am eating insanely unhealthy I made them personal sized to convince myself that I am capable of portion control, although I ended up eating more than one portion… Oh well.
To jazz up this apple crumble I used maple syrup to sweeten it and also to do something with all the maple syrup I had at home. I was also deficit of brown sugar so I used raw turbinado sugar, which turned out quite nicely. I also had leftover almond meal from multiple failed attempts at macaroons so I threw it in the mix too. So essentially this is a “use-stuff-up” crumble that tastes like a mish mash of yummy!
Personal Sized Maple Syrup Apple Crumbles
Makes 4 individual servings
1/3 cup almond meal
1/2 cup all purpose flour (if you wanted to make this gluten free you could use rice flour or something similar)
1/4 tsp sea salt
1/4 cup raw turbinado sugar (or brown sugar)
4 tbsp cold butter cut into chunks and extra for greasing
2-3 large gala apples peeled and cut into 1/2 ” chunks
1/4 cup grade A maple syrup 1/2 tsp cinnamon
1/4 tsp vanilla extract
1/2 tbsp cornstarch
- Preheat oven to 350 degrees Fahrenheit. Grease 4 ramekins on sides and bottom with butter.
- Make crumble topping: combine almond meal, flour, salt, and sugar in a bowl. Add butter chunks in and “rub” into flour until evenly distributed, but still contains evident pieces, like wet sand. Set aside
- In a large bowl chuck in your apple chunks, maple syrup, cinnamon, vanilla, and cornstarch. Toss together.
- Distribute apple filling in the 4 buttered ramekins. Top with the crumble.
- Bake for 33-35 minutes until top is lightly browned and apples are fork tender. Let rest for at least 10 minutes. Dig in! (I recommend with vanilla ice cream)