🍎 These little apple crumbles are such a lovely, simple autumn treat! Sweet, soft baked apple topped with a delicious almond flour crumble baked until golden and bubbling. They’re perfect when you fancy a cosy dessert but don’t want to make a whole crumble. Simple ingredients, easy to prepare and absolutely delicious served warm! 🍏✨
What’s your favourite crumble and have you had any unusual ones before? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Large mixing bowl
- Tablespoon
- Stirring spoon
- Sharp knife
- Chopping board
- Small bowls x 4
Ingredients
- 2 large eating apple
- 2 tbsp almond flour
- 1 tbsp maple syrup
- 1 tbsp melted coconut oil
- ½ tsp cinnamon
Method
- Preheat the oven to 200°C fan or gas mark 6.
- Mix the almond flour and cinnamon together.
- Stir in the maple syrup and melted coconut oil until you have a crumbly, slightly sticky mixture.
- Set these ingredients aside.
- Cut the apples in half from top to bottom.
- Scoop out the core and seeds with a teaspoon or melon baller, leaving the apple flesh intact.
- Place the four apple halves cut-side up in the four small baking dishes or on a lined baking tray.
- If you want them extra juicy, add 1–2 teaspoons of water to the bottom of the dish.
- When the oven is preheated bake for 15 minutes or until the apple is starting to turn golden brown.
- Then remove from the oven and spread the crumble topping over the apple halves as evenly as possible.
- Bake for about 15 – 20 minutes, depending on the size and variety of apple.
- The apple should be tender when pierced with a knife and the topping golden.
- Serve warm with coconut cream and maple syrup, ice cream, cream or even custard.
- Then enjoy.
I hope you enjoy making these Oven Baked Mini Apple Crumbles as much as I did. They’re a lovely little dessert for autumn and can be enjoyed on their own or with your favourite dairy-free custard, cream or ice cream. If you make them, I’d love to know what you think! ❤️
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