Recipes speak to me. They do! They leap off their pages, whether printed or online, and they make me want to cook them. So I put them in the This Recipe Made Me Want to Cook It lineup and that’s that. We’re then absolved of all responsibility here at FFA, even if the recipe is terribly bad for you. This is one of those. Well, not the terribly bad for you part, more the It Made Me Want to Cook It part. You get the idea.
It’s only the second Pat and Gina Neely recipe we’ve tried, but so far, folks, we are two for two. This is absolutely taste-bud-sensational. It’s a simple recipe, with no exotic, hard-to-find ingredients. I think we all need such a recipe that also tastes wonderful. Am I right? This is it!
I admit I was a little hesitant about the Great Granny Smith. She’s just so tart. I’ve not used this breed of apple much, and when I have I guess the ratio of sweet to sour wasn’t balanced out. This recipe, though, well, let’s just say I’ll also be trying it for apple pie.
So you chop up five of them. That’s more chopping than it sounds like. Maybe I was being too perfectionist and cutting them too small, but since these were going in ramekins, it made sense to cut them into smaller-than-usual bites. I confess I let the kidlet have the fifth apple though. I’ve got a touch of carpal tunnel and my hand was getting numb. Don’t do it if you can resist, though. Use all the apples. We’ll show you why.
But first we show you our crisp topping! Which is a lot like? YES, streusel topping! Praise the cooking gods, because I love the stuff.
There they are, those little chunks of apple. The reason all five chopped is best is because these little guys will cook down a lot. Five apples will allow you to mound them up over the top of each ramekin somewhat, giving you the best apple bang for your buck.
And here they are getting the topping treatment. If, uh, you see me making these again, nooo, I did not double the topping! I would never, ever do such a thing.
When you remove them from the oven, they are a beautiful nutty brown color. They smell amazing. Well, they smelled amazing the 30-40 minutes they were in the oven, too. They’re quite the little teases.
So you dig in.
The first bite is love.
You might need to take a break. Just to bask in the wonderful sensations. But not for long.
Because soon, it is just. about. gone.
And no, I didn’t leave that last bite, are you mad? These little guys are comfort food, they’re just like apple pie, but easier and you won’t want to share them but you really ought to. People will love you if you do. Enjoy the heck out of ’em.
Mini Apple Crisps
from Apple Crisp by Pat and Gina Neely
Prep Time: 20 minutes Cook Time: 30-40 minutes Level: easy Servings: 8
- 5 Granny Smith apples, peeled, cored, chopped small
- 1/4 cup finely chopped pecans
- 3 tablespoons all-purpose flour
- 1/2 cup brown sugar
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 3/4 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons chilled butter, cut into pieces
- 1/4 cup coarsely chopped pecans
Preheat oven to 350 degrees Fahrenheit.
For the filling:
Mix all the ingredients together. Place into 7 to 8-ounce ramekins.
For the topping:
Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.
Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.
This is a good dessert to make ahead of time, either the morning of the day you want to serve it, or even a full day ahead. Cover and store in the fridge. Reheat for about 5 to 10 minutes at 350 degrees in the oven, or microwave for several seconds till warm enough. I found microwaving it to be very satisfying and not much different in texture from right out of the oven.
I’m sure you may have noticed that I forgot to add in the pecans to the filling. If you don’t want to add them to the filling, it was divine without, but I bet it’d be even better with!