Creamy Apple Crumble

This is like a warm, creamy, crunchy apple pie – hot out of the oven.  I could eat this everyday.  It’s a simple recipe with pretty basic ingredients that will really surprise your taste buds!

The thought of rice pudding always grossed me out.  Rice and pudding?!?!  What is wrong with people.  That’s like combining chicken and chocolate or soup and marshmallows.  Or making mayonniase and jam sandwiches — wait — my brother used to make those for lunch when we were kids.  (Seriously.)  Now you see why I knew he wasn’t joking about the mozzarella in the dessert cheese ball!  Oh well, back to rice pudding.  With two of my dearest friends (and hubbies) we rotate hosting dinner parties every couple of months (it’s my turn now).  Allergies and food preferences are taken into consideration (how sweet).  So my dear friend Kay made rice pudding with raspberry sauce and whipped cream.  Since she went into all that trouble to find a GF dessert, I was obliged to try it.  And I loved it!  And I had to try it again!

Per serving:

1 apple

1 teaspoon brown sugar

dash of cinnamon

splash of lemon

In a covered microwavable bowl heat the above ingredients for 4 minutes, until apples are mushy a little.

Put the cooked apples into a oven proof ramekin.  Top with one individual size (113 g) rice pudding, store bought.  Or if you make your own I want the recipe!

1/4 cup crispy rice cereal

1 tablespoon brown sugar

2 tablespoons chopped pecans

dash of cinnamon

dollop of butter, about a teaspoon or two

Melt the butter and add the other ingredients.  Adjust the sugar for your own preference.

Bake for 15 minutes at 350.  

You can even make this en-mass with six apples, 1 1/2 cups cereal, etc.  But it’s just me and Dr. T.  And if I made a dish of this, we’d eat the whole thing!