Mini Apple Crisp

Fall to me is all about warmth and comfort and a comfort recipe of the season that I absolutely love is homemade Apple crisp. My husband makes this for us every year as Autumn approaches. The combination of local apples from Bellewood Acres, cinnamon and oatmeal crumb topping make this recipe memorable and a favorite in our home worth sharing. I’d enjoy making this dessert for the people I love, and with my mind forever in party mode,  I’ve made a version suitable for celebrations, using a mini muffin tin to create one-bite portions. I also made this recipe vegan to accommodate my recent dietary changes due to my 5 month old’s dairy, soy and egg allergies.

Homemade Mini Apple Crisp (also vegan)

Ingredients/Supplies~

Mini muffin tin pan

Pam cooking spray

4 medium cooking apples preferably tart (diced 1/2 inch cubes)

1/2 cup brown sugar

1/2 cup all purpose flour

1/2 cup old fashioned oats

1 tsp vanilla

1 tsp cinnamon

1/3 cup Earth Balance coconut spread at room temperature (or  butter for non vegan)

Coconut Milk Ice-cream or Regular Vanilla Ice-cream (optional)

Instructions

Let cool a bit before trying to remove the crisps from the pan. I used a knife around the edges and mine came out perfectly.

Serve at your next celebration and share with your family and friends.

posh little tip~ Instead of apples, use what’s in season in your area. Fresh blackberries, peaches pears, or cherries would all be delicious in this recipe.