Sunday, November 2, 2008

Apple Crisp Cups with Caramel Sauce

Mmmm, I love Fall . . . don't care for winter much but love fall! This week is supposed to get really cold, I so look forward to it . . . it seems like the sky and air and world are totally gray for a good 3 or 4 months while we are hit with mountains of snow!
In preparation of such lovely events to come I made a comfort food that I remember making all the time for my family as a teen . . . Apple Crisp. However after digging through my cupboards and eyeing my beautiful Honey Crisp apples that were supposed to be coated in caramel and candy on Halloween I came up with a goody that curls my toes it is so good!
These little Apple Crisp Cups turned out pretty cute and very tasty! My hubby and I are all about watching a movie tonight, curling up in a blanket and indulging in a little dessert . . . of Apple Crisp Cups! I drizzled a little caramel on them and wa-hoo did that knock the ball of the park! I highly recommend drizzling anything and everything with caramel! (We did happily share them with our next door neighbors . . . they may not have lasted through the night if we had kept them! Augh!)
Apple Crisp Cups
Recipe by: Emily

5 cups thinly sliced, peeled Apples, I used Honey Crisp and Granny Smith
1/2 cup Brown Sugar
3 Tsp Butter
1 tsp Cinnamon
8 sheets Philo Dough (You could also use puff pastry dough)
Melted Butter

1. Melt 2 tsp of butter in a large skillet, add brown sugar, cinnamon, and apples. Cook the apples until tender and the brown sugar has thickened into caramel. Set apples aside.
2. Layer 5 sheets of Philo dough with melted butter. Cut the stack of buttered dough into 8 equal sections and place cut dough into a muffin tin creating cups. (cut, stack and butter the remaining sheets until all 12 cups of a muffin tin are full). Back the philo cups for 5 minutes in a 350 degree preheated oven.
3. After the cups have baked for 5 minutes,fill each cup equally with the cooked apples slices and then sprinkle 1 heaping tsp of the crisp topping on top of each cup. Continue baking in the oven for another 5 minutes or until bubbly and browned. Drizzle with caramel sauce and serve with Ice Cream or whipped cream if desired. Enjoy!

Crisp Topping
2 1/2 Tbsp Flour
6 Tbsp Quick Oats
5 Tbsp Brown Sugar
3 1/2 Tbsp melted Butter

Mix dry ingredients together first then add the butter and mix well.

8 comments:

Jeni said...

These look INCREDIBLE! Man, look how talented you are...I bet they are incredibly yummy. Can't wait to make some!

Cheri Sicard said...

Wow these look terrific. I was thinking about making something similar tonight, but using Won Ton skins instead of phyllo dough, and there was your recipe. Will have to let you know how that turns out.

nicole said...

Those would be perfect for a little dessert.

Pam said...

Oh boy. These are calling my name. They look wonderful!

Deb said...

Oh my, Emily! These look crazy good! I can't wait to make them for the hubby! I love apples & Fall!

Once Upon a Plate said...

Emily, these look absolutely DE-LISH! Thank you for sharing the recipe.
I just love your blog!
~Mari

Maria said...

What cute desserts! I love the drizzle!

Jenny said...

Those are so pretty! I want some right at this very second!