Apple Crumble Dessert Cups

Wash and core the apples, then finely dice the flesh. Put in a small saucepan with 10 g of sugar and the cinnamon. Cook gently for 5–7 minutes, stirring, until slightly softened and releasing juice; do not let the bottom burn.

Combine the flour with the remaining 10 g of sugar and the cold plant-based baking fat. Quickly rub with your fingertips into uneven crumbs instead of kneading into a smooth ball. Stop before the fat becomes very warm from your hands.

Preheat the oven to 180°C with top and bottom heat. Scatter the crumble in a loose, thin layer on a lined baking sheet. Bake for 10–12 minutes until golden. Let cool slightly after removing from the oven; if it has joined into larger sheets, break into crumbs once stable.

Divide the apples between four dessert cups. Sprinkle with the crumble just before serving to keep it crisp. You can use slightly warm or cooled crumble; avoid immediately soaking it in a large amount of apple juice.