Apple-and-pecan crumbles
SERVES 10
These elegant, single-serve apple crumbles topped with
crème fraîche taste just as sweet as your standard slice
of apple pie.
MAKE AHEAD Prepare through Step 3 the morning of.
Cover and refrigerate ramekins (with fruit) and crumble
topping separately. Remove ramekins from refrigerator
30–60 minutes before assembly. Leave crumble in the
refrigerator until just before baking. Complete within
1 hour of serving.
Vegetable-oil cooking spray
1⁄2 cup white whole-wheat flour
2 tbsp unsalted butter, cut into 3 or 4 pieces
1⁄2 cup rolled oats
2 tbsp unsalted pecans, chopped
1⁄3 cup evaporated cane juice, plus 2 tbsp, divided
1⁄4 tsp sea salt, plus pinch, divided
2 ½ lbs sweet-tart apples (about 5 apples), peeled,
cored, and thinly sliced
1 tbsp fresh lemon juice
1⁄4 cup crème fraîche
1 Mist 10 half-cup ramekins with cooking spray and
arrange on a large, rimmed baking sheet.
2 Prepare crumble topping: In a medium bowl, combine
flour and butter, working butter into flour with a pastry
cutter, a fork, or your fingertips until mixture resembles a
coarse meal. Stir in oats, pecans, 1⁄3 cup cane juice,
and 1⁄4 tsp salt.3 In a another bowl, combine apples, lemon juice,
remaining 2 tbsp cane juice, and pinch of salt. Transfer
fruit to ramekins.
4 Heat oven to 375°F. Sprinkle crumble topping over
apples and bake until fruit is tender and topping is
golden brown, 60 minutes. Let cool, 10 minutes. Top each
crumble with crème fraîche.NUTRITIONAL INFO 180 calories per serving, 5 g fat (3 g saturated),
32 g carbs, 11 g fiber, 2 g protein, 66 mg sodiumdecember 2017 / january 2018
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