Wednesday, June 17, 2015
How awesome it that?
Sometimes you want to dress that simple dessert up just a tad, but still keep it easy.
So, I opted for a natural vessel to hold the fruit and topping, the apple itself. I love it when you can actually use actual foods as the serving vessel. It's easy, dirties up fewer dishes, everything is already portioned out and ready to serve. It truly doesn't get any better.
Now, if that isn't impressive enough then top that bad boy with a scoop of vanilla ice cream and a drizzle of caramel...or better yet salted caramel sauce and there ya go! Pure awesomeness.
Apple Crisp Cups
4 Apples (I used honeycrisp)
1/3 Cup brown sugar
1/3 Tsp cinnamon
1/4 Tsp lemon juice
For the streusel-
2 Tbsp cold unsalted butter, cut into small pieces
2 Tbsp white sugar
2 Tbsp brown sugar
1/4 Cup oats
1 1/2 Tbsp flour
Preheat oven to 350. Line a rimmed baking sheet with foil, spray with cooking spray and set aside.
Slice the top part of the apple off, set aside (I cut the apple right before it filled out to it's biggest size). Remove the core of the apple, leaving the bottom of the apple in tact. Measure in about a quarter inch and carefully run a knife around the sides of the apple. Remove from the apple, cut into small cubes and place in a bowl. Remove the skin from the pieces of apple slice from the top, cut into small cubes and add to the bowl.
To the bowl add brown sugar, cinnamon and lemon juice and toss to combine. Fill each hollowed apple with the apple pieces. Place on the prepared baking sheet.
For the streusel-
Combine the butter, sugars, oats, flour and salt in a bowl and mix to combine. Gently press the ingredients so the butter is incorporated. Pile heaping mounds on each apple.
Place in the oven and bake for about 30 minutes, Until juices are running over the the apple tops and streusel is set.
Allow to cool for about 5-10 minutes.
To serve, top with vanilla ice cream and a drizzle of salted caramel sauce.
Recipe source: A Lynsey Original