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Praline Apple Crisp

Apples are a staple in our household. We eat them almost daily. They are a quick and easy snack that can be prepared in seconds to quiet the whining of children who are genuinely convinced that they are going to starve to death when 12:05 rolls around and their lunch isn’t yet on the table. But apples are so much more! When baked, they are a delightful comfort food which can invoke fond memories from childhood. When I saw these beauties, I couldnt resist!

So I peeled, sliced and cubed my apples and assembled a few basic “praline” ingredients: sweetened flaked coconut, brown sugar, nuts (my favorites are walnuts or pecans), flour (rice flour for me), and butter.

Also, this comes together in seconds, so it can be made in single serving size too!

This part is optional, but I always toss my apples with a bit of Fruit Fresh, which not only boosts the vitamin C content, but keeps my apples from browning after they’ve been cut. I’m not a fan when my apples look all icky brown, and this is also handy if I want to do my prep work hours or even days in advance.

Place cubed apples into baking dish. This can be a 8 or 9 inch square dish, or individual casserole dishes or ramekins.

Mix the dry praline ingredients together, add melted butter and mix to form your crisp topping.

Sprinkle crumb topping over apples. Add a sprinkle of cinnamon or “apple pie spice” if desired.

Bake at 350 approximately 25-30 minutes.

When topping is golden brown, remove from oven to cool.

Serve warm with vanilla ice cream.

 

PRALINE APPLE CRISP

6 baking apples, granny smith and jazz are favorites
1/2 C sweetened flaked coconut
1/2 C nuts
1/2 C brown sugar
1/4 C flour
1/4 C butter, melted
cinnamon or apple pie spice, if desired

Peel and cube apples and arrange in 8 or 9-inch baking dish. Mix dry ingredients together, then stir in melted butter until mixture becomes crumbly. Top apples with topping mixture and bake at 350 degrees for 25-30 minutes until topping is brown and crisped.

For a single serving, use 1-2 apples, depending on size. for topping use 2 TBSP each of coconut, nuts and brown sugar and 1 TBSP flour and melted butter.

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