Smitten apple crumble pies

Made with sugar, spice and Smitten apples, these apple crumble pies are the ultimate autumn dessert. With a delicious crumble topping, they’ll go down a treat.

12

10m

Note: + 5 mins cooling and standing time

30m

Ingredients

  • 6 Smitten apples, peeled, cored, thinly sliced
  • 1 tsp ground cinnamon
  • 1 lemon, zested
  • 2 tbs raisins
  • Pinch of salt
  • 1/4 cup (55g) brown sugar
  • 3 sheets puff pastry, just thawed

Crumble topping

  • 125g butter, chilled, chopped
  • 1 cup (150g) plain flour
  • 1 cup (220g) brown sugar
  • 1/2 cup (45g) rolled oats
  • Pinch of salt

Method

STEP 1

Preheat oven to 180˚C. Lightly grease twelve 1/3-cup (80ml) muffin pan holes. Combine the apple, cinnamon, lemon zest, raisins, salt and half the sugar in a bowl. Set aside for 5 mins to develop the flavours.

STEP 2

Meanwhile, to make the crumble topping, combine the butter, flour, sugar, rolled oats and a salt in a bowl. Use your fingertips to rub butter into flour mixture until it resembles coarse breadcrumbs.

STEP 3

Cut twelve 12cm-diameter discs from the pastry. Carefully line each prepared hole with a pastry disc. Spoon the apple mixture evenly among the pastry cases. Top with crumble topping.

STEP 4

Bake for 30 mins or until tops are golden brown and the apple is tender. Set aside to cool slightly. Serve warm or at room temperature.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.