These lovely little jars are filled with sheer yumminess. I don't even want to tell you how fabulous the kitchen smelled when I pulled them still bubbling from the oven. Bliss Crisps. Better name.
I made a test batch before sending these off to a friend with a newborn baby boy. We gobbled up those first four test jars before the sun went down. Maybe even before dinner. Okay. We did.
Funny thing was that when the second helpings were reheated in the microwave a few hours later, they almost seemed too sweet. And if you know me at all, I never say that ANYTHING is too sweet. It's sheer blasphemy in the kitchen of most bakers. You may want to omit the honey if you find the same is true for you. Perhaps the scoop of ice cream sent the sugar rush over the top.
In any case, you are going to LoVe this recipe! It comes together in just a few minutes and can be made ahead and baked as you sit down to dinner for a mouthwatering, warm, lick-the-spoon clean dessert. Not sure how you could lick the jar but where there's a will, there's a way!
Mini Apple Crisps in Jars
By Deborah Stauch, www.Once-Upon-A-Pedestal.blogspot.com
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| Photos show double recipe |
Serves 4
Equipment
(4) 8 oz Mason jars
with wide mouth
Pam spray
Grater with small
holes
Jellyroll pan of ice
Plastic wrap
Jellyroll pan (reuse
the same one from the ice) lined with Silpat , baking parchment or foil
Ingredients
Filling
3 Fugi apples
1 T lemon juice
1 T honey
1/2 t cornstarch
1/2 t salt
1/2 t cinnamon
Topping
1/3 c firmly packed brown
sugar
1/2 c flour
1/4 c Old Fashioned Rolled
Oats
1 t cinnamon
4T grated cold butter
Optional (just
kidding – ice cream is never not an option with warm apple crisp)
Vanilla ice cream
Cinnamon sticks for garnish
Method
1. Preheat
the oven to 375 F. Spray the inside of the jars with non-stick spray and wipe
out the excess with a paper towel.
2. Peel
and core apples. Slice and cut into bite sized pieces. Place apple pieces in a
bowl. Add lemon juice, honey, cornstarch, salt and cinnamon. Set aside.
3. Mix the brown
sugar, flour, oats and cinnamon together in a medium bowl. Set aside.
4. Grate the butter
onto a sheet of plastic wrap over the pan of ice using the smallest holes on
the grater. Place the pan in the refrigerator or freezer if kitchen is too
warm.
5. Distribute the
apple mixture evenly between the four jars. Sprinkle the topping on top of the
apples and flatten slightly with the palm of your hand. Divide the grated
butter into four rough portions and pile on top of the oat mixture being
careful that the topping and butter aren’t spilling over the rim. Wipe jar
exterior if needed. Do not add the lids.
6. Line the jellyroll pan previously used for the
ice and place the jars on top. Bake for 30-40 minutes covering the jars loosely
with foil after 20 minutes to prevent further browning. Serve at once with ice
cream and a cinnamon stick garnish if desired.
To make in advance:
Prepare filling, topping and grated butter. Fill jars with
apple mixture only. Add lids and refrigerate until assembly time. Add the oat
mixture and butter as you sit down to dinner and you can have a fresh warm
dessert without all the fuss.
To give as a gift, tie
a mini spoon and fork around the lid with bakers twine. Add a small doily
(Martha Stewart at Michaels) and tuck the jars in a basket along with reheating
instructions.
To reheat:
Remove the lids and
set the jars on a cookie sheet in a 350 F oven until topping is crisp but not
over brown. The crisps can also be heated in the microwave but the topping will
be less crunchy. Use care when handling the hot jars.
If you need more convincing, here's a quick video of them happily bubbling away before they met their demise. Such a short but happy life they led . . .
