Individual Apple Crisps with Oatcake Topping
What an easy way to have the delicious warmth of a hot apple dessert without the fuss of a piecrust! Aside from being a tasty way to use your farmer's market apples, the buttery richness of the oatcake topping takes this treat to a whole new level. Individual desserts always strike me as charming and special, and these would make a perfect finish to a fall or winter meal...
4 8-oz. ramekins
1 tsp. butter
5 crisp tart apples (MacIntosh, Macoun, Cortland), cored, peeled, and sliced or diced as desired
½ cup sugar
½ tsp. cinnamon
1 tsp. lemon juice
1 tsp. corn starch
½ package of Effie's Oatcakes
2 Tbsp. melted butter
Pre-heat the oven to 350 degrees.
Butter the ramekins and set aside.
In a bowl combine the apples, sugar, cinnamon and lemon juice. Toss the apples to macerate then add the cornstarch and toss to coat. Taste the filling. Add more sugar or lemon juice to taste. Set aside.
In the meantime place the Oatcakes in the bowl of a food processor and pulse to a coarse crumb. Transfer to a bowl and toss with the melted butter forming a moist meal.
Pour the apple filling evenly into the 4 buttered gratin dishes and top with the Oatcake topping.
Transfer the ramekins to a sheet pan and bake at 350 degrees for 30 minutes. Cover the gratin dishes with aluminum foil and continue baking for 15 more minutes or until there are syrup-y bubbles oozing to the top.
Cool and serve with a scoop of your favorite vanilla ice cream. Bon appetit!
Recipe courtesy of our friends at Effie's Homemade.