bakekrazy

Now that the apple season is upon us it’s time to make those great apple recipes. Just like a just picked tomato from the garden there is nothing like a just picked apple. Here is a recipe that begins with a crust base that is very close to that of a cheesecake crust and you could even use this for an apple cheesecake.
Filling
2 cups of peeled chopped apple
2 tablespoons lemon juice
1 tablespoon sugar
1 teaspoon apple pie spice (1/2 for apple pie filling 1/2 for crust)
Crust
1/2 cup of rolled oats
1/2 cup of all – purpose flour
1/4 cup brown sugar
1/2 cup cubed butter
1/4 cup finely chopped pecans (toasted)
Topping
3/4 cup all – purpose flour
1/4 cup brown sugar
1/2 teaspoon Cinnamon
4 tablespoon soft butter
pinch of salt

Preheat your oven to 350 degrees and spray a 24 mini muffin tin with vegetable spray.

For the filling combine the chopped apples, lemon juice, sugar and 1/2 teaspoon apple spice into a medium sauce pan. Bring the mixture to a boil, reduce the heat and simmer for approximately 5 minutes (do not over cook). Remove from the heat.
In a food processor add the flour, 1/4 cup oats, brown sugar, butter and 1/2 teaspoon apple pie spice. Process in the processor until well combined to form a crumble. Remove the mixture and stir in the remaining oats and pecans. Place a rounded tablespoon of crust into each muffin cup, press into the bottom of the cup and up the sides. Place 1 tablespoon of filling into each crust filled cup. Mix all the ingredients for the topping in a small bowl with a fork to form a crumble. Top each muffin with a 1/2 teaspoon of the topping. Bake for 15 to 20 minutes or until golden brown. Allow to cool before removing from muffin tin to a cooling rack.

Enjoy
Chef Brian Klauss