These quick and easy puds are delicious and are great to serve to guests. They even freeze beautifully so are great to have on standby, just reheat in the oven or microwave until heated right through. For a little variation use whatever fruit is in season or even frozen fruit and experiment with spices, cinnamon, ginger, nutmeg, add nuts or seeds or even chocolate…the possibilities are endless.
Serve with whatever you like, but I went with a scoop of elderflower sorbet and it was amazing!
Ingredients for 4 Pots:
100g plain flour
50g sugar plus 2 tsp (preferably brown)
2 tsp vanilla extract
200g apples, peeled, cored and sliced
dash of lemon juice
Preheat the oven to 200C and have 4 ramekins at the ready on a baking tray.
Place the sliced apples into water with a squeeze of lemon juice to stop them discolouring whilst you make the crumble.
In a bowl, simply rub the margarine into the flour until its like coarse breadcrumbs, not too fine, you want some chunky crunchy bits! You can pulse in a processor if you prefer.
Stir in the 50g sugar.
Drain the apples and toss in the bowl with the extra 2tsp of sugar and the vanilla extract, then divide between the ramekins. Top each with the crumble, don’t press it too much, it should be rough for a nice crunch to form in the oven.
Bake in the preheated oven for about 25-30 minutes until the apples are soft and the topping is golden and crisp. Leave to cool for a couple of minutes before serving.