Apple Crisps -- Individual Portions
Making the crisps in individual portions -- in canning jars (or ramekins) --- is the same idea as making muffins instead of a cake. Single portions make them feel special, yet they are practical for storing/freezing. Plus they cook faster.
Apples, peeled and cut in chunks -- a dozen small or 8 large
lemon juice --- 1/2 lemon -- use judiciously
pinch of salt
cinnamon to taste, about 2 t. -- Vietnamese if you can get it
sugar -- 1/4 to 1/2 cup depending on sweetness of your fruit
tapioca pearls -- about 1 T. --for thickening the juices
toasted chopped pecans, 3/4 cup
oats - 3/4 cup
flour - 3/4 cup
pinch of salt
brown sugar - 1 cup
melted butter- 12 Tablespoons (1 1/2 sticks)
Pre-heat oven to 375 degrees.
For the filling:
Peel and core, slice and chop the apples into chunks.
Squeeze lemon juice on the apples to prevent them from browning.
Add a pinch of salt, and sprinkle 2 t. cinnamon.
Add sugar to taste. About 1/4 cup to 1/2 cup depending on the sweetness of your fruit.
Add a tablespoon of tapioca pearls, for thickening the juices.
Mix together well but try not to crush the fruit.
For the topping:
Toast and then chop the pecans. Let them cool.
Mix together flour, salt, oats, brown sugar and pecans in a mixing bowl.
Melt the butter in the microwave.
Pour it over the dry ingredients -- a little at a time, while mixing together, until you get a homogeneous wet mix.*
*Note: if your mixture is not wet enough, melt some more butter and add it until you get a mixture like in my photo below. It should be sticky, not white and dry.
Place in center of a pre-heated oven at 375 degrees.