Apple Orchard Pecan Crumble was Christine Cooks selection for this week's Sweet Melissa Sundays recipe. Perfect for a crisp October day, this dessert had it all; sweet, tart, crunchy, crispy, and the slightest hint of salt.
I chose to make individual ramekins instead of one large crumble and was able to get six large ramekins and four smaller ones from this recipe. I loved being able to freeze most of them to have on hand and whip out whenever the urge for something decadent hits. This was a breeze to put together. Melissa suggests using a mix of apples and I found that three large Granny Smith and three large Fuji apples worked beautifully. The only substitution I made was to use cardamom instead of allspice. The only change I would make next time is to use half a lemon instead of a whole one as the acidic flavor of the lemon was stronger than I would have liked. Overall, this was a great rustic dessert for fall.
The recipe can be found at Christine's blog, here.
This is so pretty! Looks good!
ReplyDeleteWow, you got so many individual portions out of this recipe! I love your idea of subbing in cardamom, I think I'll have to give it a try sometime. Great job!
ReplyDeleteLooks wonderful with the ice cream!
ReplyDeleteGreat job - your crumble looks awesome! I made a bunch of minis too and stuck some of them in my freezer for later this week. I can't wait to pull them out and bake them off for a quick dessert :)
ReplyDeleteI love the idea of freezing some of the apple crumbles for later. Your miniature crumble looks absolutely delicious~!
ReplyDeleteWhat a great idea to freeze them!
ReplyDeletei made the mistake of making one big pie pan full instead of setting some away in the freezer for later. its all gone now :)
ReplyDeleteyours looks fab!