Recipe for: Quick seasonal mini crumble with pumpkin and apple with yogurt-almond sauce - photo 1
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Recipe for: Quick seasonal mini crumble with pumpkin and apple with yogurt-almond sauce

Desserts Dishes for Special Occasions 30 min Easy 9 wyświetleń ~23.82 PLN - (0)
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Description

A seasonal, quick dessert that combines gently sweet pumpkin with firm apples and a crunchy, buttery oat crumble. Served with a slightly tangy sauce made from Greek yogurt and lemon, the dessert is both filling, fresh, and visually striking: the golden crumble, the orange flesh of the pumpkin, and the red accents of the apple (if you leave the skin on) create an appealing composition. This quick solution is perfect for autumn-winter afternoons, suitable as a dessert after dinner, for a gathering with friends, or as a sweet snack with coffee. Flavor notes: the sweetness of pumpkin and apple with a hint of cinnamon, contrasting with the creaminess of yogurt and the crunch of almonds (optional).

Ingredients Used

Ingredients (13)

Servings:
4
  • Pumpkin (pulp) 300 g
  • Apple 1.7 szt. (~300 g)
  • Butter 60 g
  • Lemon juice 20 ml
  • Greek yogurt 200 g
  • Oat flakes 80 g
  • Wheat flour 120 g
  • Brown sugar 60 g
  • 🌿 Przyprawy
  • Ground cinnamon 5 g
  • Salt 1 g
  • ✨ Opcjonalne
  • Vanilla extract 5 g
  • Honey 30 ml
  • Almond flakes 40 g
💰 Szacowany koszt dania: ~23.82 PLN (5.95 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the fruits

1

Preheat the oven to 190°C (conventional mode). Wash the pumpkin and apples. Peel the pumpkin, remove the seeds, and cut the flesh into cubes about 1.5 cm on each side (the cubes will soften quickly). Cut the apples in half, remove the seeds, and chop into larger cubes (about 1 cm). Place the pumpkin and apples in a large bowl.

Ingredients: Pumpkin (pulp), Apple
Use a sharp knife and a cutting board. It's easier to cut the pumpkin if you first heat it slightly in the microwave for 30 seconds or hold it steady. If the apples have nice skin, don't peel them — they will add color.
2

Drizzle the chopped fruit with lemon juice (20 ml), add 30 g of brown sugar and half the cinnamon (about 2.5 g). Gently mix with a spoon so that the juice and sugar coat the pieces. Transfer the fruit to 4 small ovenproof ramekins (about 200-220 g of fruit per serving) or to one large dish.

Ingredients: Pumpkin (pulp), Apple, Lemon juice, Brown sugar, Ground cinnamon
Use a large spoon or silicone spatula. Stir gently to avoid crushing the pieces. If you don't have ramekins, use a heatproof dish with a capacity of about 1.2 l.

Crumble

3

In a large bowl, combine whole wheat flour (120 g), oats (80 g), the remaining half of the brown sugar (30 g), and a pinch of salt (1 g). Make a well in the center, add the diced cold butter (60 g). Rub the butter into the flour and oats with your fingers until you achieve a crumbly texture with pieces the size of corn kernels — there should be a mix of fine crumbs and a few larger clumps that will create a crunchy texture when baked.

Ingredients: Wheat flour, Oat flakes, Butter, Brown sugar, Salt
Use cold butter and work quickly to prevent the fat from getting too warm — you can also use two crossed knives (chopping method) or a dough hook in a food processor. Do not knead until smooth — a crumbly texture gives better flakiness.

Assembly and Baking

4

Sprinkle the crumble evenly over the prepared fruit — it should cover the top, but do not press it down. If you are using almond flakes (40 g, optional), sprinkle a thin layer on top of the crumble before baking for extra crunch and appearance.

Ingredients: Almond flakes, Wheat flour, Oat flakes
Use a spoon to spread it evenly. Do not press the crumble — leave it loose to create cracks and crunchy bakes.
5

Place the ramekins in the preheated oven on the middle rack. Bake for 20-25 minutes at 190°C until the crumble is golden and the fruit is soft — check with a toothpick: it should easily go through a piece of pumpkin and apple. If the crumble browns too quickly, cover it with aluminum foil and finish baking.

Ingredients: Pumpkin (pulp), Apple, Wheat flour, Oat flakes, Butter
Use an oven-safe glove when removing. Check in several places — different parts of the dish may bake differently. Baking time depends on the size of the fruit pieces.

Yogurt sauce

6

In a small bowl, mix Greek yogurt (200 g) with vanilla extract (5 g, optional) and honey (30 g, optional) — season with a splash of lemon juice if you want a more tangy flavor. Taste and adjust the sweetness: the yogurt should be slightly sweet and tangy at the same time.

Ingredients: Greek yogurt, Vanilla extract, Honey, Lemon juice
Use a small whisk or spoon. If you prefer a thinner sauce, add 1-2 teaspoons of cold water or more lemon juice.

Serving

7

Remove the crumble from the oven and let it sit for 5 minutes to allow the juices to thicken slightly. Serve a portion of the crumble on plates, with a spoonful of yogurt sauce next to it or on top. If you used almond flakes, sprinkle them over the dessert. Additionally, you can drizzle a little honey for shine and extra sweetness.

Ingredients: Greek yogurt, Almond flakes, Honey
Use a spatula or slotted spoon to scoop out a portion along with some of the crumble and fruit. The dessert is best served warm; do not serve straight from the oven without letting it cool for a moment to avoid burns.

Variants and tips

8

If you want to speed up the preparation, use pumpkin puree (ready-made) instead of chopped pumpkin — mix it with apple pieces and some lemon juice. For a dairy-free version, use plant-based yogurt and plant-based margarine instead of butter.

Ingredients: Pumpkin (pulp), Apple
If you are using puree, reduce the baking time to 15-18 minutes and check the consistency of the fruit. For a more dessert-like version, add 1 teaspoon of ground ginger to the fruit.

Fun Fact

💡

Crumble has British roots and was created as a simpler alternative to pie at a time when ingredients were scarce; a quick crumble is perfect for using seasonal fruits and vegetables, such as pumpkin.

Best for

jesienne popołudnie przy kawie impreza domowa świąteczne spotkanie w małym gronie

Tips

🍽️ Serving

Serve the crumble slightly warm with a spoonful of chilled yogurt sauce. For contrast, serve with a scoop of vanilla ice cream (optional) or with fresh herbs (a mint leaf) for decoration. Arrange the dessert in transparent ramekins to showcase the layers.

🥡 Storage

Store leftovers in the fridge in an airtight container for up to 2 days. Reheat in the oven at 160°C for 7-10 minutes or in the microwave for 40-60 seconds (be careful not to overheat the sauce). The crumble loses its crunch over time — to refresh it, briefly reheat in the oven.

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