Tuesday, January 9, 2018

Mason Jar Cinnamon Apple Crisp

Here are the Mason Jar Apple Crisps right out of the oven.

This is what the jars look like as they are being topped with the crumble.

Mason Jar Apple Crisp with a bit of Sweetened Thick Yogurt Cream on top.
Recipe from 100 Days of Real Food
Husband-Tested in Alice’s Kitchen
Makes 8 servings (Recipe can be halved)

This simple to make dessert was surprisingly good! The apples come out perfectly cooked with just the right amount of sweetness from a bit of honey.  The crispy topping is made with whole-wheat flour, oats and nuts.  It’s especially tasty with a small dollop of Sweetened Thick Yogurt Cream.

Apple Filling
2-4 large** apples, a combination of varieties works best (I used Granny Smith and Pink Lady.)
¼ teaspoon cinnamon
1 Tablespoon unsalted butter, melted OR coconut oil, melted
2 Tablespoons honey or Agave

Crumble Topping
¾ cup old fashioned rolled oats
½ cup whole-wheat flour OR almond flour/meal
½ cup walnuts, chopped (You can try pine nuts, almonds, pecans, pumpkins seeds or sunflower seeds.)
3 Tablespoons unsalted butter, melted OR coconut oil, melted
2 Tablespoons honey OR Agave
¼ teaspoon Kosher salt

Preheat the oven to 375 F.  Slice the apples into thin 1-inch pieces.  (You can use an apple slicer and then cut each slice two more times, both lengthwise and crossways.) Toss the apples in a medium sized bowl with the cinnamon, butter and honey.  Evenly divide the apple mixture into eight half-pint jars*.  Place the jars on a large sturdy baking sheet.  In the same mixing bowl, combine the crumble ingredients including the oats, walnuts, melted butter, honey and salt.  Evenly divide the mixture over the top of the seasoned apples.  Cover the jars with one large piece of foil and bake for 25 minutes.  Remove the foil, turn the oven up to broil and cook for 2-3 minutes longer or until the topping turns a light golden brown.  (Watch carefully so that it doesn’t burn!)  Remove the jars to heat-proof serving plates using a pair of tongs or hot pads. Alert the dessert-eaters that the jars are hot.  Serve with vanilla ice cream or whipping cream or Sweetened Thick Yogurt Cream**, if desired. 

·       *Apples come in many sizes.  When I first made this, I was halving the recipe and used two medium sized apples.  The four 1-cup jars were half full of apple chunks.  So, I would say use enough apples to fill each jar halfway up with apple chunks.
·       These can be prepared, baked and then brought to room temperature and then frozen.  To reheat, thaw in the fridge first, then cover lightly with foil and reheat at 350F until heated through, about 8 minutes.

**To make Sweetened Thick Yogurt Cream, place coffee filter in a sieve and set it over a bowl.  Put a cup of plain Greek yogurt in the coffee filter and let the yogurt set for at least 2 hours.  The whey (the liquid) will fall through the sieve into the bowl leaving a thick cream in the filter. (You can discard the whey or use it in other recipes.) Put the cream in another bowl and add 1 Tablespoon or so of real maple syrup or honey.  (You can also add ¼ teaspoon of vanilla, if desired.) Mix thoroughly.  Chill until ready to serve.

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