The girls were coming over for tea and I was determined to make a fruit crumble. The problem was that I had one pear, one nectarine and one apple. Not enough of one fruit to fill a pie pan. I had made the crumble topping already so I got out my cupcake pan instead!
Here’s what you need:
1 nectarine (Diced)
1 pear (Diced)
1 apple (Diced)
1 1/4 cups of packed brown sugar
2 cups of uncooked quick oats
2/3 cup of cold butter, cut into small pieces
1/8 teaspoon of cinnamon
2/3 cup of flour
Mix oats, brown sugar, and flour. Add butter and rub evenly in with fingertips until mixture is crumbly.
Press the crumble topping into each tin to make a base. To this, I added a tad more butter into each tin and then baked it for 10 min at 350 degrees.
You want this base to be nice and crispy.
Dice the fruit and dust with cinnamon.
Put a little of each into the cupcake pan.
I kept the fruit separated, but could’ve combined the fruit.
Then, I topped it with the crumble.
I baked it for 30 min at 350 degrees.
The topping didn’t look crisp enough so I put it in the broiler for a few minutes.
The apple got drizzled with melted caramel, the pear was topped with toasted chopped pecans and the nectarine got a dollop of whipped cream.
The ladies LOVED it and thought I spent a lot of time making individual crumbles, when it really took no time at all!