A classic finish to any holiday meal, these elegant, individual-sized apple crumbles are topped with creamy, decadent crème fraîche. Their presentation is sure to impress, and they can be made almost entirely in advance and assembled at the last moment.
2 tbsp organic unsalted butter, cut into 3 or 4 pieces
1/2 cup rolled oats
2 tbsp chopped unsalted pecans
1/3 cup plus 2 tbsp organic evaporated cane juice, divided
1/4 tsp plus pinch sea salt, divided
2 1/2 lb sweet-tart apples (such as McIntosh), peeled, cored and thinly sliced (about 5 apples)
1 tbsp fresh lemon juice
1/4 cup crème fraîche
Mist 10 ½-cup ramekins with cooking spray and arrange on a large, rimmed baking sheet.
Prepare crumble topping: In a medium bowl, combine flour and butter, working butter into flour with a pastry cutter, a fork or your fingertips until mixture resembles a coarse meal. Stir in oats, pecans, 1/3 cup cane juice and ¼ tsp salt. Set aside.
In a large bowl, combine apples, lemon juice, remaining 2 tbsp cane juice and pinch salt. Transfer fruit to ramekins.
Preheat oven to 375°F. Sprinkle crumble topping over apples and bake for 60 minutes, until fruit is tender and topping is golden brown. Set aside to cool 10 minutes. Top each crumble with crème fraîche, dividing evenly.
The humble crumble gets dressed up for the holidays with almonds and almond extract in the topping and a touch of cardamom in the whipped cream. Look for pears that are ripe but not overly so – they should be tender at the stem, but not mushy.
Apples are rich in fiber, which helps to regulate blood sugar levels. Additionally, they contain the flavonoid antioxidant quercetin, which acts as an anti-inflammatory in the body to help scavenge disease-causing free radicals.
Onions are full of phytonutrients that reduce inflammation and can help prevent cancer and heart disease. Add healthy fats to your stuffing with protein-rich pecans and vitamin E–packed sunflower seeds. Season your stuffing while loading up on antioxidants with fresh tarragon, a peppery herb that contains potassium, iron, calcium and vitamin A, and with fresh parsley, an incredibly rich source of vitamins A, C and K.