His and Her's Mini Fall Apple Crisps

His & Hers Mini Apple Crisps
With Tom’s Toasted Oats Crisp Topper

Two oven-safe mini pie ramekins. One skillet of apples, cooked until tender and the maple turns amber. The topper is already semi-toasted and stacked with flavor, and dried sweetened fruit that will pair perfectly with your freshly-picked apples. 

Serves at least 2.

Apples

• 2 apples, cut into thin wedges
• ¼ cup maple syrup
• ¼ cup water
• ¼ teaspoon cinnamon
• Pinch of salt

Top

• Tom’s Toasted Oats Crisp Topper, enough to cover both ramekins
• 2 small pads of butter (about 1/2 tablespoon for each, quarter them if you'd like)

Method

1. In a wide non-stick skillet, combine the apples, maple syrup, water, cinnamon, and salt.
2. Bring to a simmer. Cook 45 minutes to 1 hour, stirring now and then, until the apples are caramelized and the liquid has reduced to a glaze. Lower the heat as it thickens so the apples do not scorch. They should become tender but not fall apart.
3. Divide the apples between two mini pie ramekins. Spoon any glaze over the top.
4. Cover with Crisp Topper. Dot each with small pads of butter, as desired. 
5. Bake at 350°F for 15 minutes, until the topping is golden brown and the edges bubble.
6. Cool 1 hour before serving, with as much vanilla ice cream as you'd like!

The long simmer is the recipe. The bake only finishes it.

Some recipe notes:

•You can vary apple size by how thin you slice the apples. For more bite-size pieces, cut the apples thinner to 16 wedges instead of 8.

•You can use any apples you want. Freshly picked works perfectly, or you can select whatever variety appeals to you at the market. 

•The Crisp Topper is a perfect blend against the soft, sweetened apples. The dried fruit in the crisp topper add depth to the fruit flavor while still giving it a traditional oat-based golden brown topping.