Sometimes I wish I were a professional baker. I find immense joy in preparing food. I’ve mentioned before how much the chemistry of it all intrigues me, how certain items go together to create various flavors and textures. And I love making pretty things. You know those people who plate the food and smear the sauce just so and top it with a beautiful piece of green? Yeah, I would like that. So it’s no wonder that I think there is something extra sweet about individually served desserts. Everything you need is in one little cup, even if it is kind of overflowing, especially with whipped cream or ice cream. I made a peach crisp in ramekins at my mom’s house a few months ago and it was delicious. This Apple Crisp is a little twist on that recipe and ideal for the season.
I recently read that apple pie continues to be the favorite pie. I don’t agree, however. I don’t mind apple pie but if I have cooked apples, I want them to be covered in a buttery, oatey topping. What can I say? Butter and sugar baked together makes me happy. Plus, the apple mix needs to have good flavor. The cinnamon and nutmeg, all lightly sweetened. Bake these up and just the aroma will make your mouth water.
Prepping these ramekin-ed apple crisps requires a little assembly line. Coat the ramekins with baking spray and place on a foil-covered baking sheet, making sure there is a little space between each of them. Add the prepared apples and top with crisp topping crumbles. The baking sheet makes it easier to move the ramekins in and out of the over and also protects your oven from spills.
P.S. Don’t you just love apple roses?!? Me too! I used this video to make mine. I just cooked the apples down with her ingredients and left out the pastry part. So fun!
Recipe adapted from Joy the Baker and AB
Ingredients
- 1 1/4 lbs apples, peeled, cored and thinly sliced
- 1/2 Tbsp freshly squeezed lemon juice
- 1/8 cup brown sugar
- 1/8 cup white sugar
- 1/2 tsp (heaping) cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp salt
- 1 Tbsp butter
- 1/2 Tbsp + 1/2 tsp cornstarch
- 2/3 cup flour
- 1/4 cup rolled oats
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 6 Tbsp butter, cut into pea sized pieces
- pinch of salt
- 1-2 Tbsp cold water
Instructions
- Toss together the apples, lemon juice, brown and white sugar, cinnamon, nutmeg and salt in a bowl. Stir to mix.
- Allow the mix to sit at room temperature for at least 30 minutes to create juice.
- Capture the liquid by placing the apples into a colander placed over a bowl. You will get about 1/4 cup of liquid.
- Add the liquid to a small saucepan with the butter and boil together until thicker, more syrupy and lightly caramelized. Don't stir it, just swirl it around to prevent burning.
- Place the apples in a bowl, add in the cornstarch and stir until it has disappeared.
- Pour the syrupy mix over the apples and gently stir to combine.
- In the bowl of a food processor, add in everything but the water.
- Pulse the mix until combined.
- Add in the water, 1/2 Tbsp at a time until the mix is clumpy but crumbly.
- Assembling:
- Grease ramekins and place on a foil covered baking sheet.
- Fill the ramekins with the prepared apples and top with the crisp topping. (Depending on how full you make the ramekins, there is enough for 4-6 servings.)
- Bake at 350F for 25-30 minutes or until the topping in golden brown.
- Serve warm.
Olá!
Que delícia!!!
Quero fazer,
beijos ;*