Recently I had seen a post somewhere about the book: “Small Sweet Treats: Sassy, Savory and Sweet” by Marguerite Henderson. Following the link to amazon, I found that the book has a nice preview. Always a sucker for a good preview, I got to looking around in the book and came across this recipe for Cinnamon Caramel Crumble. It sounded divine. This book looks to be a keeper and certainly will go on my wish/want list. Go take a peek. Find my notes for this recipe at the bottom of the post.
Cinnamon Caramel Crumble
Slightly adapted by: Small Sweet Treats: Sassy, Savory, & Sweet
By: Marguerite Henderson
This crumble captures the flavors of an Autumn day at the farmstand- apples and pears baked with citrus and caramely brown sugar and topped with a crumbly cinnamon layer. It’s a perfect fall confection craving satisfaction. Marguerite Henderson.
4 Granny Smith Apples, peeled, cored & thinly sliced
2 D’ Anjou Pears, peeled, cored & thinly sliced
Juice & Zest of 1 Lemon
3/4 Cup Brown Sugar
3 Tbsp. Unsalted Butter, cut in pieces
2 Tbsp. Cornstarch
1 tsp. Salt
1 Cup All Purpose Flour
1 Cup Quick Cooing Oats (I used Granola)
4 Tbsp. Unsalted butter, cut into pieces
1 cup Chopped Walnuts (Personal preference, I left this out)
1/4 Cup Brown Sugar
1 tsp. Ground Cinnamon
Raisins, Optional (I added these, per request from my hubby)
Vanilla Ice or Whipped Cream
Combine the apples, pears, lemon juice, zest, sugar, butter, cornstarch, and salt (and raisins if you’re adding these) in a bowl and mix well; transfer to eight individual baking dishes or 1 cup ramekins. In a bowl, combine all topping ingredients except the ice cream and crumble with your hands or a pastry cutter to make sure it is well mixed. Spoon crumble evenly over the apples in the ramekins. Set ramekins on a baking sheet and bake in a preheated 375 degree F. oven and bake for 30 to 35 minutes, until bubbly and golden brown. Serve topped with vanilla ice cream or shipped cream.
Notes: This dessert is so quick & easy to put together. Tasty too. I thought, it had a little too much lemon, and I will cut back on that next time, probably omitting the zest to allow for more of the apple flavor then the lemon. This is just a personal preference. Overall, this dessert was delicious and I would definitely make this again. Vanilla Ice Cream is mandatory! (Grin)