Tuesday, September 16, 2014

Apple Crisps in Canning Jars

Apple Crisps -- Individual Portions

I first tried this idea with peaches for Labor Day, and didn't get it quite right--too much lemon.  So, I tried again last Sunday, this time with apples and it was a home run.

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.

Apple Crisps

12 Servings

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.

Spoon equally into canning jars or ramekins.  Fill them pretty close to the top.  The fruit will shrink down.

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.
Top each container of apples with the crisp mixture, pressing it in a little to be sure it doesn't slide off during cooking.  (If you have extra topping, cover and store in the refrigerator for future use.)
Place the canning cars or ramekins on a sturdy cooking sheet ---you can line it with foil for spills if you wish -- and be sure there is room around each one for even cooking.

Place in center of a pre-heated oven at 375 degrees.
Bake for 25 minutes or until the fruit is bubbling and the tops are crispy brown.

Let them cool.  They will shrink down---
Giving you plenty of room to add a scoop of ice cream on top!


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