Corner Café

August 31, 2010

Individual Apple Crumbles

Filed under: Puddings — SeaDragon @ 12:00 am
Tags: ,

Serves 4

Apple Filling:
1 kg Granny Smith apples
1/4 cup (60ml) water
1/2 cup (120g) white sugar
1/2 teaspoon ground cinnamon

1 tablespoon (10g) custard powder
1/4 cup (60ml) water

Crumble Topping:
3/4 cup (110g) plain flour
60g butter, softened at room temperature, cubed
1/4 cup (60g) white sugar or demerara sugar *

To serve:
mascarpone cheese

* Make sure you use granulated white sugar or demarara sugar to make the crumble topping to give it a crunchy texture.
For the Apple Filling:
1. Peel and core apples, quarter each apple and then cut each quarter in half, then half again to get 16 pieces from each apple. Dissolve custard powder with 1/4 cup water, set aside.
2. Cook sugar with the other 1/4 cup water in a large saucepan or wok over medium heat until sugar dissolves.
3. Bring to the boil then add apple chunks and cinnamon. Cook for 10 minutes, stirring to make sure the apples are cooked evenly. Stir in the custard mixture then spoon into 4 1-cup-capacity ramekins. The apple filling may be prepared a day ahead up to this stage, cover and chill in the refrigerator.


For the Crumble Topping:
1. Preheat oven to 180°C.
2. Rub butter into the flour until mixture resembles coarse breadcrumbs.
3. Add sugar and stir in evenly.


4. Spoon topping over the apple filling (do not press down) and bake for about 40 minutes, or until tops are golden brown, and sauce bubbles over.
5. Serve hot or warm with a dollop of mascarpone cheese.

Taste: Delicious tart apple filling with short-texture crunchy topping
Consume: Serve hot
Storage: Not suitable
Recipe Reference(s):


  1. sd

    love this post, glad to see you baking again

    Comment by lily ng — August 31, 2010 @ 2:18 am | Reply

  2. I love the crumble topping, sure to be delicious

    Comment by Jess @ Bakericious — August 31, 2010 @ 7:24 pm | Reply

  3. Please can you have some recipes which where you can cook one and freeze another so as not to waste food. Many thanks,

    Comment by retro sweets — November 2, 2010 @ 11:33 pm | Reply

    • Can’t you just cook extra and freeze one portion for another day? You don’t really have to have a specific recipe just to do that, do you? For cakes, just don’t ice or frost them, then you can freeze them.

      Comment by SeaDragon — November 6, 2010 @ 9:38 am | Reply

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