Mini apple crumbles, a simple, delicious, and wonderful treat. As the first cold and gray days arrive, I immediately feel like making a Apple Dessert. Apple Cakes always remind me of home and the simple and genuine desserts my grandmother used to make. Today, however, I decided not to make a classic Apple Cake but delicious little apple cakes perfect for breakfast, a snack, or a sweet treat. A shell of crumbly shortcrust pastry and a delicious filling with lots of apples, raisins, and an irresistible cinnamon aroma. The mini cake version makes these treats delightful and special; they are baked in silicone muffin molds or paper cups placed in a muffin tray. You can also prepare the shortcrust pastry in advance and store it in the fridge or even freeze it. Let’s head to the kitchen and make some delicious Apple and Raisin Crumbles together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 9 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Energy 221.88 (Kcal)
- Carbohydrates 32.98 (g) of which sugars 15.37 (g)
- Proteins 3.42 (g)
- Fat 9.48 (g) of which saturated 5.24 (g)of which unsaturated 4.18 (g)
- Fibers 3.95 (g)
- Sodium 8.42 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Mini Apple Crumbles
- 2 cups flour
- 2/3 cup sugar
- 7 tbsps butter
- 1 egg
- 1 tsp lemon zest (untreated)
- 1/3 cup raisins
- 2 apples
- 1/4 cup sugar
- 1/3 cup almonds
- to taste powdered sugar (for decoration)
Tools Needed to Prepare Individual Apple Crumbles
- Baking Cups
- Cutters
How to Prepare Apple Crumble Cakes
First, prepare the shortcrust pastry. You can do this in a bowl as I did or use a mixer. Place the flour in a bowl. Add cubed butter, sugar, an egg, and the zest of half an untreated lemon.
Mix first with a fork, and when the dough becomes harder, knead with your hands until you have a soft but not sticky dough.
Let the shortcrust pastry rest in the fridge for an hour. Soften the raisins in a small bowl with hot water. Meanwhile, prepare the filling. You need 2 red or yellow apples; it doesn’t matter.
Clean the apples and cut them into small cubes. Transfer them to a bowl. Add coarsely chopped almonds, cinnamon, sugar, and drained raisins. Mix.
Roll out the shortcrust pastry on a floured work surface to a thickness of about 1/8-1/4 inch. Using a round cutter or a pastry cutter about 3 inches in diameter, cut out many shortcrust pastry circles.
Line silicone muffin molds with the shortcrust pastry circles. Press lightly to adhere the dough to the molds.
Distribute the apple and raisin mixture inside. Crumble the remaining shortcrust pastry into small balls and distribute them more or less evenly over the filling.
Bake the Mini Apple and Raisin Crumbles in a preheated static oven at 350°F for about 25 minutes. Let them cool and dust with powdered sugar.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
You can prepare the shortcrust pastry in advance and store it wrapped in plastic wrap for 2 days in the fridge or you can freeze it.
If you prefer, you can replace the lemon zest in the shortcrust pastry with orange zest or a packet of vanilla sugar.
Don’t miss the recipe for my Grandma’s Apple Cake
