“Crimble crumble.” Who can forget the famous apple crumble in the British TV Show, Friday Night Dinner? I’d been looking forward to making one since I started watching that show! If you’re not familiar with apple crumble, it’s a dessert made with stewed apples and topped with a crunchy crumble mixture made of oats, butter, flour and sugar. The dish originated in Britain and was made popular during World War II due to rationing of baking ingredients such as butter.
Apple crumble is such an easy dessert to make and it is delicious but sometimes I do miss that bite at the bottom that a pie offers. So I thought, why not combine a pie and a crumble in one? I also struggle serving the messy crumble so I made them in small muffin cups. The end result — apple crumble muffins!
The apples you choose to use in your recipe can make a big difference in the sweetness of the whole dish. I prefer Granny Smith apples. They have really good ones here in New Zealand and I love the slightly tangy flavour of these apples. It can be too tart if you choose a different variety of apples so try a few different ones that are suitable for baking.
The crumble is another thing to look out for. If the temperature of the butter is not right, the mixture can turn out too soft so you want your butter a bit cold in order to make the crumbly topping. It’s a good idea to add walnuts as well if you are looking for that extra crunch.
If you can’t decide whether to bake an apple pie or an apple crumble, why not go make something in between. Check out my recipe for apple crumble muffins below:
- 2 sheets frozen sweet puff pastry, thawed
- 3-4 pcs granny smith apples peeled, cored and cut into chunks
- 1 tsp cinnamon
- 1 tbsp water
- 50 g butter at room temperature
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/3 cup rolled oats
- 1 tsp cinnamon
- 3 tbsp desiccated coconut
- vanilla ice cream
- whipped cream
Preheat oven to 180° C. Spray silicone muffin tray with cooking spray. Line the muffin holes with pastry with some left above the rim. (I use a cookie cutter with the same diameter as my muffin hole to line the bottom then cut a wide strip of pastry to line the corners.)
Peel, core and dice apples. Place diced apples with 1 tsp cinnamon and a tablespoon of water in a sauce pan and bring to a simmer for a few minutes or until the apple starts to soften. (I purposely leave out the sugar in the apple stewing since my crumble mixture and pastry are already sweet). Remove pan from heat and allow to cool. Drain excess water.
To make the crumble topping, start by cutting the butter into small cubes. Add flour, sugar, oats, desiccated coconut and 1 tsp cinnamon then mix to form a coarse, crumbly mixture.
Scoop the apple into the muffin tray until full. Sprinkle crumble mix over the apples.
Bake the apple crumble muffins in a preheated 180°C oven for around 25-30 minutes or until the pastry and the topping is golden. Carefully remove the apple crumble muffins from the silicone tray while still warm.
Best served warm with a scoop of vanilla ice cream or fresh whipped cream.
Have you tried to make this Apple Crumble Muffins recipe? Let us know.