Individual Breakfast Crumble

By sarah_carroll

Ingredients

• 60 g unsalted butter, chopped
• 1/4 c brown sugar, firmly packed
• 2 Granny Smith apples & 2 Firm Pears, peeled, cored, cut into thin wedges
• 1 cinnamon quill
• 1 vanilla bean, split, seeds scraped
• Icing sugar and mascarpone, to serve
• Toasted Nut Crumble
• 1/3 c brown sugar
• 1 t baking powder
• 1 t ground ginger
• 75 g rolled oats
• 1/3 c chopped macadamia nuts
• 1/2 c plain flour
• 80 g chilled unsalted butter, cubed

Details

Servings 4

Preparation

Step 1

Preheat oven to 200 C

Melt butter and brown sugar in a pan over low heat, stirring to dissolve sugar. Stir in fruit, cinnamon and vanilla pod and seeds. Partially cover and cook, stirring occasionally, for 8-10 minutes until tender.

Meanwhile, for crumble, combine sugar, baking powder, ginger, oats and nuts in a bowl. Use your fingertips to run butter into flour until mixture is just combined and resembling large crumbs. Stir flour mixture into oat mixture to combine well.

Divide fruit and a little of the cooking syrup among 4 400ml ramekins or ovenproof bowls, then top with crumble. Place ramekins on a tray and bake for 8-10 minutes until golden and bubbling. Dust with icing sugar, then serve topped with mascarpone.