Single Serving Apple Crumble Tart
This easy single serving apple crumble tart is the perfect cool weather dessert. To save time, add a few ingredients to half of the shortbread like crust recipe to make the crumble topping. It's filled with tart apples for the perfect sweet, tart, crumbly bite.
Print
Pin
Servings: 1 serving
Equipment
- knife
- cutting board
- 2 small-medium mixing bowls
- Measuring Cups
- Measuring Spoons
- 1 small ramekin 4-7 ounces (base circumference: about 3-4 inches)
- Cooking spray
- fork, pastry cutter, or mini food processor
- rubber spatula
Ingredients
Crust Ingredients
- ¼ cup all purpose flour
- 2 Tablespoons refrigerated butter cut into small cubes
- 1 Tablespoon white sugar
- pinch kosher salt
- pinch cinnamon
Topping Ingredients
- 1 Tablespoon Old Fashioned oats
- ½ Tablespoon brown sugar light or dark
- ½ Tablespoon refrigerated butter cut into small cubes
Apple Filling Ingredients
- ½ whole tart apple, sliced pink lady, granny smith, etc
- 2 teaspoons all purpose flour
- ½ Tablespoon white sugar
- ½ teaspoon lemon juice
- ¼ teaspoon cinnamon
- pinch kosher salt
- pinch nutmeg
- caramel sauce optional topping
- ice cream optional topping
Instructions
- Preheat oven to 350 degrees F.
- Add ¼ cup all purpose flour, 2 Tablespoons chopped refrigerated butter, 1 Tablespoon sugar, a pinch of kosher salt, and a pinch of cinnamon to a medium sized mixing bowl or mini food processor. Using a fork, pastry cutter, or hand, cut butter into dry ingredients. Mix until a small pebble sandy texture.
- Spray baking dish with cooking spray. Sprinkle ½ of crust mixture into baking dish (remaining mixture will be used for the topping). Press together with the smooth bottom of a glass or small measuring cup.
- Bake 8-10 minutes until soft. May not be golden brown, that's fine.
- While crust is baking, prepare the topping by adding 1 Tablespoon oats, ½ Tablespoon brown sugar, and ½ Tablespoon cubed refrigerated butter to remaining crust mixture. Mix together using a fork until a pebbly texture. Refrigerate until assembly.
- Assemble the apple filing by adding ½ apple (sliced), 2 teaspoons all purpose flour, ½ Tablespoon sugar, ½ teaspoon lemon juice, ¼ teaspoon cinnamon, a pinch of kosher salt, and a pinch of nutmeg to a small-medium sized mixing bowl.
- Toss until all apple slices are coated.
- Remove crust from oven once done, evenly spread out apples over crust. Sprinkle remaining filling mixture over apples. Sprinkle topping over apples and spread it out to cover apples evenly.
- Bake at 350 degrees for 25-30 minutes, or until topping is golden brown and apples are bubbling below.
- Cool 10 minutes, or refrigerate. It's my favorite cold. Optional: drizzle caramel sauce over tart, and add a scoop of ice cream.
Notes
- Use your favorite apple in this recipe, I recommend a crisp tart apple (like granny smith, pink lady, braeburn, etc) as they keep their shape and are delicious with the sweet buttery crust and topping.
- Use light brown sugar or dark brown sugar, whichever you have. I personally like dark brown sugar in baking, it adds a bit more savory molasses flavor.
- Enjoy warm, at room temperature, or cold. I like it best after being refrigerated-if you can wait!
- If you want to make this for a crowd, I recommend making these Caramel Apple Pie Bars instead. This apple crumble tart recipe is based off of it, and they're delicious.
- If you don't finish your tart, you can chop it up and add to yogurt or ice cream. Refrigerate in an air tight container for 5-7 days.
- Optional add-ins: add chopped nuts to the crumble topping if desired. You can also substitute some of the apples for rhubarb or berries.
Tried this Recipe? Pin it Today!Mention @NourishNutriCo or tag #NourishNutriCo!
