It’s weird how everything is tastier/better/fancier when it is made in a mini or individual portion size rather than a large dish. It’s like how mini kitchen utensils are adorable – mini graters, mini whisks, mini egg lifters. I don’t pretend to understand it, but I’ll go with it. Apple crumble is an old-school classic that our mothers and grandmothers have been making all our lives. To this day, my mother saves a spoonful of raw crumble mixture if she’s making an apple crumble and she knows I’m coming to visit. That’s love. This is a variation of her recipe that I have adjusted for the individual portions and the addition of strawberries. The strawberries add a tartness, depth of flavour and colour that really kicks the taste up a notch. When fresh strawberries aren’t available, you can use frozen berries. Just let them defrost first.
Mini Strawberry & Apple Crumbles
3 green apples (I like Granny Smith)
40ml light brown sugar
40ml dark brown treacle sugar
Squeeze of fresh lemon juice
Preheat the oven to 180°C. Lightly grease/spray 4 x 10cm oven-proof ramekins. Peel, core and chop the apple into small cubes and divide among the ramekins. Remove the stalks from the strawberries, chop and add to the apple. Add a squeeze of lemon juice to each. Combine the oats, flour and sugar in a bowl, and rub in the butter. Once it’s properly mixed, divide the crumble topping between the ramekins (and eat a bit raw – it’s delicious). Bake for 25-30 minutes or until the crumble is lightly browned and the fruit is bubbling underneath. Let cool for a few minutes and serve with cream. Or custard, if that’s your thing.