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Apple Breakfast Crumble

This fruit starter hits the spot on crisp Fall mornings. The fragrant apple-pie smells while this is baking will drive your breakfast guests CRAZY!!

Serves 6

Apple Filling

  • 3 - 4 tart apples (Granny Smith)
  • 3 - 4 sweet apples (Jonathan, Rome, Gala, Delicious)
    Note: you want enough sliced apples to nicely pack and mound the fruit in the ramekins)
  • 1/3 cup sugar
  • 1.5 tsp cinamon

Mix together the sugar and cinnamon, set aside. Peel, core, and slice apples. To make clean-up easier, line a sheet pan with aluminum foil to catch the "drips". Place empty ramekins on the pan for filling. Pack each ramekin 1/2 full with a mixture of the sweet and tart apple slices. Sprinkle cinnamon sugar mixture over the top. Pack remaining portion of the ramekin with mixture of apples. The apples should mound slightly over the top of the ramekin. Sprinkle cinnamon sugar mixture over the top.

Crumble Topping

  • 1 stick COLD butter
  • 1/2 cup sugar
  • 3/4 cup flour

Mix together sugar and flour. Using a pastry blender, cut in the cold butter till mixture resembles course crumbs. Sprinkle topping liberally over the top of the apples. (Store extra topping in the refrigerator for the next time!)

Bake at 400 for 40-45 minutes until top is golden brown. Cool slightly.

Serve slightly warm with a dollop of whipped cream or creme fraiche; or if you want to be really decadent, vanilla bean ice cream!


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