• "I have no problem saying these crumbles are every bit as good as an AMAZING apple pie. This is one of those times when you just need to splurge, douse it with cream and sink your spoon in." Image and recipe credits to Confessions of a Bright Eyed Baker.

Apple crumbles anyone can make

Is there anything more wanted in the Winter dessert stakes than a warming apple based dessert? No, and this has all the taste of an apple pie, but the quickness of a crumble.

Cooking time

Serves

4 servings

what you’ll need

  • 4 cups peeled and chopped apples
  • 1/4 cup, packed brown sugar
  • 2 tablespoons whole wheat pastry flour
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • 1/2 cup whole wheat pastry flour

  • 1/2 cup old-fashioned oats

  • 1/3 cup, packed brown sugar

  • 5 tablespoons graham cracker crumbs (whole wheat sweet biscuit like digestives)
  • 1 teaspoon cinnamon

  • 1/8 teaspoon salt
  • 1/4 cup coconut oil, melted
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1.

Preheat oven to 175ºC. Lightly grease four 6-oz. ramekins with nonstick spray.

2.

In a large bowl, toss apples with brown sugar, flour, cinnamon, and salt to coat. Divide evenly between the prepared ramekins.

3.

Whisk together flour, oats, brown sugar, graham cracker crumbs, cinnamon, and salt. Add melted coconut oil and mix in until entire mixture is crumbly. Spoon over ramekins, piling high (it will look like a lot, but use it all).

4.

Place ramekins on a baking sheet and bake for 35-40 minutes, covering with foil after 30 minutes, until tops are golden-brown and you can hear apples sizzling.

5.

Cool briefly before serving. Serve with freshly whipped cream and cinnamon sugar, if desired. Crumbles can also be covered with plastic wrap and refrigerated to serve later. Optionally, reheat in microwave before serving.

Alexandra is a girl who loves to bake. And that’s how her blog, Confessions of a bright-eyed baker, began. After spending so much time soaking up what she saw on other food blogs, Alexandra realized that she was itching to start her own. Fast forward to the present and that little spark of inspiration has become a whole wildfire of inspiration in her life.
 
Read more from Confessions of a Bright-Eyed Baker here – or connect with Alexandra via Facebookinstagram and twitter. Or for the ultimate in #foodporn follow her on pinterest

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