Lets try a little pop quiz, shall we?
1) Are you one of those people who is terrified of making real old fashioned pie crust?
2) Do you simply not have time to make a pie crust, roll it out, and prepare a proper pie?
3) Do you have an over-abundance of delicious fresh apples this fall, and need a great way to use some?
4) Do you enjoy simple, easy and seasonal desserts?
If you answered yes to one of more of the above questions, you will love this recipe. It’s as simple as buying some puff pastry, peeling and dicing some apples, and making a simple crumb topping. Really, it’s that simple. Besides, who doesn’t love single serve desserts?
Puff Pastry Apple Pie Cups with Crumb Topping
4-6 apples (I used 6 small, for larger apples use 4 or 5)
2 pinches ground nutmeg
1/2 tsp-1 tsp ground cinnamon
1/2 tsp lemon juice
2 Tbsp brown sugar
12 large puff pastry squares
3/4 cup sugar
3/4 cup all purpose flour
1/2 cup (1 stick) butter or margarine (separated)
2 tsp cinnamon
Preheat oven to 350.
Peel and finely dice apples. Place in bowl. Toss with nutmeg, cinnamon, lemon juice and brown sugar until evenly coated. Set aside.
Cut 1 tablespoon (1/8 stick) of the butter/margarine and use it to grease the muffin pan well. Place one puff pastry square neatly inside each cup. (Note: I forgot to get large puff pastry squares, so I used 2 small ones. It didn’t look quite as gorgeous but otherwise it was fine.)
Prepare crumbs: mix together sugar, flour, butter and cinnamon until all ingredients are fully incorporated and crumbs are formed. I used an electric mixer for this part, but you can use some elbow grease instead.
Assemble cups: fill puff pastry cup to the top with apples. Sprinkle a generous helping of crumbs on top. Repeat with remaining cups.
Bake at 350 for 23-28 minutes.
These are best served warm. With some ice cream, I suspect.
*Wishing all of my Jewish readers a Shana Tova!*