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Apple-Berry Crumble Cups

Apple-Berry Crumble Cups
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Apple-Berry Crumble Cups

Apple-Berry Crumble Cups

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Tender cinnamon apples and a spoonful of cherry or blueberry pie filling baked in individual cups under a sweet, golden crumble topping.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12 crumble cups
Course: Muffins & Cupcakes
Cuisine: Jewish
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 5 medium apples (peeled, cored, and thinly sliced or diced)
  • about 1 tsp ground cinnamon (or enough to coat the apples lightly)
  • about 2 Tbsp granulated sugar (for the apples; or to taste)
  • about 1/2 standard can/container cherry or blueberry pie filling (roughly 10-11 oz; 280-310 g)
Crumble Topping
  • 2 cups all-purpose flour (240 g)
  • 2 tsp baking powder
  • 1/2 cup oil (120 mL)
  • 3/4 cup granulated sugar (150 g)
  • 1 large egg
  • 1 tsp vanilla extract (5 mL)

Equipment

  • 12-cup standard muffin pan or 12 small ramekins
  • Paper liners, optional
  • Large bowl
  • Medium bowl
  • Rubber spatula
  • Cooling rack

Method
 

Method
  1. Preheat. Heat the oven to 350°F / 175°C. Lightly grease a 12-cup muffin pan or line with sturdy paper liners.
  2. Prepare the apples. Peel, core, and slice or dice the apples. Toss with the cinnamon and about 2 Tbsp sugar.
  3. Make the crumble. In a bowl combine flour, baking powder, sugar, oil, egg, and vanilla. Mix until moist crumbs and small clumps form.
  4. Fill with apples. Divide the cinnamon apples among the cups, filling each about halfway to two-thirds full.
  5. Add berry filling. Spoon a small amount of cherry or blueberry pie filling over the apples in each cup.
  6. Top generously. Scatter crumble over each cup. Do not pack it down; loose crumbs bake more evenly.
  7. Bake. Bake for 25-30 minutes, until the crumble is dry and golden and the apples are tender; a thin knife should slide easily into the apple layer. Fruit bubbling at the edges is normal.
  8. Cool briefly. Let stand in the pan for about 10 minutes before removing or serving.

Notes

Fruit Filling
Use either cherry or blueberry pie filling. Cherry gives a brighter, tangier contrast; blueberry gives a softer berry flavor. Keep the filling as a distinct layer instead of mixing it completely into the apples.
Variations
  • Use cherry filling for a classic sweet-tart version.
  • Use blueberry filling for a milder berry version.
  • Bake in small ramekins for a more dessert-like presentation.
Make Ahead, Storage & Freezing
  • Refrigerator: Store airtight for up to 4-5 days.
  • Freezer: Freeze cooled cups for up to 2-3 months.
  • To serve: Warm gently in a 300°F oven or microwave briefly until just warm.
Tip to Hand Down
Keep the berry filling as a little surprise in the middle. If you stir everything together, you lose the pretty layers and the contrast between apple, berry, and crumble.

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