GOOD EATS: individual apple crisps

If you saw our wine & dine event post earlier this week, you may have got a peek at these sweet treats that were part of the menu. Apples paired well with the wine I was serving so I decided to make apple crisp and to make it extra special I thought it would be fun and little more fancy to serve them in individual jars so each person had their very own to savour.

I used this recipe and just adapted it for individual servings instead. But to be honest when it comes to apple crisp I just use a recipe as a guide and adjust until I’m happy with the texture and flavours. I happen to love cinnamon and lots of topping. Here’s what you’ll need:

INDIVIDUAL APPLE CRISP RECIPE

2 1/2 pounds (about 5 or 6) medium appples, peeled, cored, and sliced 1/4 inch thick
2 to 3 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon fine salt
1/2 cup packed light brown sugar
1/2 cup uncooked rolled oats
1/3 cup all-purpose flour
4 tablespoons cold unsalted butter (1/2 stick), cut into small pieces, plus more for coating the dish

First heat the oven to 350°F with the rack in the middle.

• Combine the apples, granulated sugar, cinnamon, and 1/8 teaspoon of the salt in a large bowl and toss to coat. Place the apple mixture in the prepared baking dish and set aside.

• Using the same bowl as for mixing the apples, mix together the brown sugar, oats, flour, and remaining 1/8 teaspoon salt until evenly combined. With your fingertips, blend in the butter pieces until small clumps form and the butter is well incorporated, about 2 minutes.

• Sprinkle the topping evenly over the apples and bake until the streusel is crispy and the apples are tender, about 40 minutes. Let cool on a rack at least 15-20 minutes before serving.

These adorable vintage tea cup saucers aren’t just there to look pretty, they serve a important purpose. Because the jars came out of the oven steaming hot, you need the plates to serve so that no one burns their hands while devouring their delicious dessert.