Apple cobbler for two

Ingredients:

Filling

• 1 large apple (about 340 g), peeled and cut into pieces
• 2 tbsp. l. plus 1 tsp. Sahara
• 1 teaspoon flour
• 1/4 tsp ground cinnamon
• 1/8 tsp. grated nutmeg
• 1 tbsp cold butter, cut into cubes

Shortcrust pastry

• 1/4 cup premium flour
• 1/4 heaped teaspoon of baking powder
• A pinch of fine salt
• 2 teaspoons of sugar
• 3 tablespoons heavy cream
• 2 small scoops vanilla ice cream, for serving
• Special equipment: two baking tins with a capacity of 200 g and a diameter of 9 cm.

Preparation:

1. For the filling: Preheat oven to 200°C.
2. Mix the apples with 2 tablespoons of sugar, flour, cinnamon, and nutmeg. Add the butter and mix well. Divide the filling between two ramekins, cover carefully with foil, and bake until the apples are soft, about 35 minutes. Remove the ramekins from the oven, remove the foil, and mash the apples with a fork.
3. For toppingCombine flour, baking powder, salt, and 1 teaspoon sugar in a small bowl. Quickly stir in the heavy cream, then knead the dough with your hands until it forms a moist crumble.
4. Spoon the batter into the molds and spread evenly. Sprinkle each with 1/2 teaspoon of the remaining sugar and bake until crisp, 12 to 15 minutes. Let cool slightly, top with ice cream, and serve.
   
   Recipe peach cobbler.