One Serving Apple Crumble

Cooking and baking in suite 611 is going to be brought to a whole new level…I bought ramekins and toaster oven supplies! Toaster ovens can do lots of things but they can’t be fully taken advantage of without the proper equipment. I ordered a package of supplies – a 6 muffin tin, a baking sheet, and a tray that all fit in the toaster oven.

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Now let’s talk about apples. Apples are no doubt the most popular fruit of Autumn. After all, it is the season for apple picking, apple pies, and caramel apples. This fresh, crisp fruit has countless health benefits. They contain lots of fiber, Vitamins A and C, and pectin. Apples keep you full for a long time with few calories, are good for your immune system, and the pectin helps reduce cholesterol levels.

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A while ago, I baked apple crisps served in an apple (similar to Easy Individual Peach Crumble) since I didn’t have any baking dishes back then. I made it at night so the pictures did not turn out so great, but I’ll post one so you can get an idea.

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They turned out SO delicious and I’ve been meaning to recreate it but haven’t had the chance. When my ramekins arrived the other day, I thought it would be perfect to make an easy fruit crumble so I chopped up some apples and added some oats and put it in the toaster oven for several minutes.

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Apple crumble is a perfect way to enjoy a warm, healthy fruit dessert during these chillier days of Fall. We’ve all heard the saying “An apple a day keeps the doctor away” maybe one too many times but it still holds true so I’m going to be on the search for many more recipes I can use apples in. 😀

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ONE SERVING APPLE CRUMBLE

Ingredients

Crumble Topping
1 tablespoon unsalted butter, softened
1 tablespoon brown sugar
2 tablespoons old-fashioned rolled oats
2 tablespoons flour
1 teaspoon cinnamon
Pinch of salt

Apple Filling
1 medium apple, diced in 1/4-inch cubes
1/2 tablespoon unsalted butter
2 tablespoons brown sugar
1 teaspoon cinnamon

Directions

Combine all the crumble ingredients until they are mixed well.

In a ramekin, microwave diced apples and butter for one minute to soften apples.

Add sugar and cinnamon, stirring to coat evenly. Sprinkle with crumble topping and put in the toaster oven at 300 degrees F for 5 minutes or until the top is golden brown. (You can also microwave it for 2 minutes).

Easy Individual Peach Crumble

Here’s a spectacular dessert that is genius in every way possible. Are you ready? It’s a peach crumble served in a peach! No more messy baking dishes to clean up. The peach crumble is its very own dish.

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My mom and I learned how to make this from a cooking class in Boston for Gourmet cooking! We also made ratatouille (SO good), Thai steamed mussels, and prosciutto wrapped lemon basil chicken breast stuffed with goat cheese. Definitely some fancy dishes.

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The peach crumble is very simple to make and you end up with an extremely tasty dessert. The warm peach’s sweet juices soak into the crumble for a chewy texture, the cinnamon flavor dances on your tongue, and a bite of caramel tops it all off. In the original recipe, caramel is drizzled on to the peaches but I cheated by putting caramel chips on top to save time.

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For optimal results, use BIG, ripe peaches. We bought these huge, round, soft, juicy peaches that remind me of the children’s book James and the Giant Peach. Every bite will be deliciously sweet and juicy.

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EASY PERSONAL PEACH CRUMBLE
serves 4

Ingredients
2 peaches
1/2 stick of butter, softened
1/2 cup oats
1/2 cup all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon allspice (optional)
1/4 cup sugar
Caramel sauce/chips

Directions

Preheat oven to 400 degrees F.

Cut peaches in half and remove pits. You may want to use a spoon to scoop out a bigger hole for the oats. Lay peaches on a baking sheet, skin side down, and bake for 10 minutes.

In a medium bowl, combine butter, oats, flour, cinnamon, allspice, and sugar. Use hands to combine the mixture until well mixed.

Divide the mixture into the 4 peaches. If using caramel chips, put them on top and bake for another 10 minutes, until peaches are soft and oat mixture is browned.

Serve warm and enjoy 😀

Healthy Berry Crumble

As you may have noticed in my recipe for Arugula Salad with Berries, my undying love for berries is still going strong. What we have here is something even more berriful (this is now a word), indulging, and yet still healthy!

Now that berries are in season, it’s the perfect time to make fruit desserts. I’ve actually never had anything like this before…warm fruit? More like delicious, heavenly warm fruit mixed with chewy oats that has you craving for more.

This recipe is really simple and fast, so you can quickly make it and eat it for breakfast, a snack, or dessert. They are especially convenient if you make them in small dishes for a grab-and-go sort of snack. My brother loves this stuff. I made 3 small bowls of it over the weekend, and he finished 2 of them in one sitting!

The best part of this berry crumble is how it is a healthy option for dessert. The fruit oozes out sweet, gooey berry juice so you don’t need to add much extra sugar. Then, when you mix in the top layer of oats, you get a nice chewy texture.

Simply put, this recipe is way too good to pass up. Definitely a summer treat that I will be making plenty more of!

HEALTHY BERRY CRUMBLE
adapted from Butter Baking

Ingredients
2 cups strawberries, hulled and cut in half
3/4 cup blueberries
2 tablespoons sugar
1 tablespoon cornstarch
3/4 cup rolled oats
1/4 cup whole wheat flour
1 tablespoon brown sugar
1 tablespoon butter, softened
pinch of salt

Directions

Preheat oven to 350 degrees F. Take out an 8×8 inch baking dish or several small baking dishes.

Combine hulled and halved strawberries and blueberries in a medium bowl. Mix with sugar, cornstarch, and salt. Set aside.

Grind oats in food processor or blender.

For the crumble, combine the ground oats, whole wheat flour, brown sugar, and butter. Mix with hands or food processor until even consistency.

Put berry mixture in baking dish and evenly cover with crumble.

Bake for 30 minutes, until golden.