Apple Crisp Tartlets

These are delightful individual sized apple pies.  To save time you could just buy pre-made pastry.  Serve warm with some vanilla ice cream for a wonderful dessert.

2 apples
1/4 cup granulated sugar
2 tbsp all purpose flour
2 tsp lemon juice
1/4 tsp cinnamon
Pinch salt

PASTRY
1 1/4 cups all purpose flour
1/4 tsp salt
1/4 cup cold butter, diced
1/4 cup cold lard, diced
2 tbsp ice water
2 tbsp sour cream

TOPPING
1 cup quick cooking rolled oats
1/2 cup packed brown sugar
1/3 cup all purpose flour
1/4 tsp ground nutmeg
1/3 cup butter, melted

PASTRY:  In large bowl, whisk flour with salt.  Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.

Whisk water with sour cream; drizzle over flour mixture, tossing briskly with fork and adding a little more water if needed to form ragged dough.  Press into disc.  Wrap and refrigerate until chilled, 30 minutes.

On lightly floured surface, roll out pastry to generous 1/3 inch thickness.  Using 4 inch round cutter, cut out 12 circles, rerolling scraps.  Fit into muffin cups; refrigerate for 30 minutes.

FILLING:  Meanwhile, peel, quarter and core apples.  Cut into small pieces.  Toss apples with sugar, flour, lemon juice, cinnamon and salt.  Divide apple mixture among pastry cups.

TOPPING:
In small bowl, whisk together oats, brown sugar, flour and nutmeg; stir in butter until combined.  Sprinkle over apple filling.

Bake in bottom third of 375F oven, covering with foil if topping darkens too much, until pastry and topping are golden and filling is tender, 40 to 45 minutes.

Run knife around edges of tarts to release.  Let stand in pan on rack for 10 minutes; remove from pan and let cool.

Banana Crumble Muffins

Another crumble!  This is a great way to use up those bananas that got a little over ripe.

Muffin Batter ingredients:
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 bananas, mashed
3/4 cup white sugar
1 egg, beaten
1/3 cup butter, melted

Crumble Ingredients
1/3 cup brown sugar, packed
2 tbsp all purpose flour
1/3 tsp cinnamon
1 tbsp butter

Mix dry ingredients (flour, baking soda, baking powder, salt) together.  In another bowl mix bananas, sugar, egg and melted butter.  Combine the ingredients.  In a small bowl combine all topping ingredients.  Place muffin batter in muffin tin.  Sprinkle with crumble topping prior to baking.  Bake muffins at 375F for 18 to 20 minutes.  Makes 10 muffins.

Banana Berry Crumble

A great dessert, I love crumbles.  The banana in this is a nice change to the usual crumble.  Switch up the berries to give it a different flavour.  This time I used frozen blueberries.  Based on a recipe found in Todays Parent May 2008.

4 ripe bananas, peeled and sliced 1/2 in thick
2 cups mixed berries, any kind, fresh or frozen
2 tbsp lemon juice
1/3 cup granulated sugar
1 cup rolled oats - not instant
1/2 cup all purpose flour
1/2 cup light brown sugar
1/2 cup butter, softened
1/4 cup shredded coconut (I left this out as I have a coconut hater in the house)

1. Preheat oven to 375F.
2. Grease a 9 inch pie pan or round baking dish.
3. In a bowl, toss together the bananas, berries and lemon juice until combined.  Add the granulated sugar and stir until well mixed.  Transfer to the prepared baking dish.
4. In another bowl, combine the oats, flour brown sugar, butter and coconut.  With a fork, mash everything together until it forms a crumbly mixture.  You actually might find it easier to mix this by hand, rubbing the ingredients with your fingers until it forms clumpy soft crumbs.  Sprinkle overtop the banana mixture in the dish.  Bake for 35 to 45 minutes or until the fruit is bubbly and the topping is lightly browned.  Let cool slightly before serving with yogurt, cream or creme fraiche.