Sunday, October 4, 2009

Apple Orchard Pecan Crumble

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.
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  1. Wow, 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!

  2. Great 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 :)

  3. I love the idea of freezing some of the apple crumbles for later. Your miniature crumble looks absolutely delicious~!

  4. i made the mistake of making one big pie pan full instead of setting some away in the freezer for later. its all gone now :)

    yours looks fab!


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