My Saturday night may have started the same way yours did: I put on a pretty dress and went to a Christmas party. However, I make no apologies for the fact that I am an old lady at heart. After sampling the buffet and going for two rounds of dessert, I decided that it was time to head home. It was, after all, past 8:30pm and therefore past my bedtime ;)
So here I am in my cozy pyjamas, watching a documentary in bed with the dog curled up on my feet (and under the covers), my pretty dress safely put away in my closet. And as lame is it sounds, this is my idea of a good Saturday night.
I made this apple crumble in 4 little ramequins, but feel free to double the recipe and bake it in an 8x8 pan. I just thought it would be neat to have individual portions in the freezer, ready to be baked on a cold winter night.
Wholesome Apple Crumble:
- 3 apples, peeled, cored and chopped
- 1/2 Tbsp potato starch (cornstarch or arrowroot would work too)
- 2 Tbsp unsweetened applesauce
- 3 Tbsp brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/2 Tbsp lemon juice (or pineapple or orange juice)
- 3/4 cup large flake oats, divided (1/4 cup processed, 1/2 cup whole)
- 1/3 cup hazelnuts
- 1/3 cup walnuts
- 2 Tbsp maple syrup
- 3 Tbsp melted butter
- 1/2 tsp cinnamon
- pinch of salt
Preheat oven to 375F. Lightly grease 4 x 1/2 cup ramequins.
Mix all filling ingredients in a bowl then spoon into ramequins.
In a food processor, combine 1/4 cup of the oats with the hazelnuts and walnuts until coarsely ground.
Combine processed mixture with the rest of the topping ingredients.
Press topping over the apple mixture in the ramequins.
Cover with foil and poke a few holes with a fork for the steam to escape.
Bake covered for 20-25 minutes (35-40 minutes for a double recipe in an 8x8 pan), then remove foil and bake for another 10-15 minutes, or until golden brown.