Apple crisp is one of those desserts that I just can't get enough of. It's warm and cozy and somehow reminds you of home. Which is why we thought it'd be a great end to our Mother's Day meal this year.
Tart, crisp green apples, cinnamon and brown sugar, and chopped pecans... mixed together and divvied up amongst individual serving-size ramekins.
Top it with cold vanilla ice cream... and you'll be wishing it was Mother's Day every day. Happy Mother's Day to all the mom's out there!
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.
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 a large bowl. Blend the butter into the mixture until is forms pea-size lumps. Stir in pecans and sprinkle over filling.
Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.
These crisps are so easy to make and are always a hit. Place the ramekins on a cookie sheet to catch any spills and make them a little easier to put in and take out of the oven.