Apple Crisp Tart Recipes

GRANNY'S SWEET-AND-TART APPLE CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread diced apples into the bottom of a 9-inch square baking dish.
• Stir brown sugar, oats, flour, cinnamon, and nutmeg together in a bowl. Mash softened butter into the sugar mixture with a fork until you get a crumbly consistency; spread over apples to cover.
• Bake in preheated oven until the apples are tender, about 30 minutes.

PERFECT APPLE CRISP PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix apples, 1/4 cup brown sugar, white sugar, 1/4 cup flour, and cinnamon together in a bowl.
• Combine 3/4 cup flour, oats, and 2/3 cup plus 2 tablespoons brown sugar in a bowl. Drizzle melted butter over flour mixture; stir until crumbly.
• Pile apple mixture into the pie shell. Scatter crumbly topping over apples.
• Bake in the preheated oven until apples start to soften, about 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until apples are soft and topping is browned, about 40 minutes more.

WINNING APPLE CRISP

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 4 ingredients. Cut in butter until crumbly. Press half into a greased 2-1/2-qt. baking dish or a 9-in. square baking pan. Cover with apples. , In a small saucepan, combine the sugar, cornstarch, water and vanilla. Bring to a boil; cook and stir 2 minutes or until thick and clear. Pour over apples. Sprinkle with remaining crumb mixture. , Bake 60-65 minutes or until apples are tender. Serve warm, with ice cream if desired.

APPLE CRUMB TART WITH CINNAMON CREAM

Steps:

• Preheat oven to 350°. Mix first four ingredients and 1 teaspoon cinnamon; cut in butter until crumbly. Remove 1 cup mixture to a small bowl; stir in 1/4 cup flour until blended. Reserve for topping., Press remaining crumb mixture onto bottom and up sides of an ungreased 9-in. tart pan. Bake until light brown, 8-10 minutes. Cool on a wire rack. Increase oven setting to 400°., In a large saucepan, combine apples and brown sugar; cook over medium heat until apples are tender, 7-9 minutes, stirring occasionally. Remove from heat; stir in 1/4 teaspoon cinnamon, raisins and remaining flour. Transfer to crust; sprinkle with topping. Bake until golden brown and filling is bubbly, 20-22 minutes. Place on a wire rack; cool at least 20 minutes., For cinnamon cream, beat cream until it begins to thicken. Add syrup and cinnamon; beat until soft peaks form. Serve with tart.

EASY APPLE CRISP

Steps:

• Preheat oven to 375°. Place apples in a large bowl. Combine sugar and 1/2 teaspoon cinnamon; sprinkle over apples and toss to coat. Transfer to a greased 13x9-in. baking dish. Combine flour, brown sugar, oats, baking powder, nutmeg and remaining cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. Bake until apples are tender, 50-60 minutes. Serve warm with vanilla ice cream, if desired.

TART APPLE CRISP WITH STEVIA

Steps:

• Preheat oven to 350 degrees.
• Peel apples (I leave half of the apples unpeeled to get the nutritional benefits of the some of the skin). Slice into 1/4" slices.
• Combine apple slices, Stevia powder, cinnamon, nutmeg and flour. Toss to coat. Squeeze the juice of one lemon over the apples and toss to coat.
• Put apples into baking dish - I use a large 13" oval ceramic casserole dish.
• In bowl combine flour, oat meal, brown sugar, salt, cinnamon and nutmeg from topping ingredients. Mix well. Cut in soften butter. I use my hand to make sure to incorporate the butter into the dry ingredients. You should get small crumbs.
• Put topping over apples to cover. There should be plenty to adequately cover the apples.
• Bake 40 - 50 minutes until apples are cooked (bubbly).
• Cool and serve.
• My kids like to top with vanilla ice cream or whipped cream.

APPLE CRISP TARTS

Steps:

• Mix 1 1/4 cups of flour, the cornmeal, 1/2 cup of sugar, and 1/2 teaspoon of salt in a bowl. Add the cup of margarine and mix with a fork or pastry blender until it forms clumps. Add the water and mix just until it comes together. It should be softer than but similar to cookie dough. Divide the dough into quarters and then thirds, making 12 dough pieces. Form each piece into a ball with your hands, and then press down to make a small patty. Continue flattening the patty until you have a 1/4"-1/8" thick, 3"-4" circle. Place the flattened dough into one of the cups in a twelve-cup non-stick muffin pan. It does not have to fit perfectly, and probably won't. Press out the sides and any possible overlap of the dough to form a tart crust in the muffin-cup. It does not have to overlap the edge of the muffin-cup, just come to the top of it. Repeat this for all twelve muffin-cups. Transfer the pan to the freezer or refrigerator.
• Mix the 1/2 cup of flour, 1/2 cup of sugar, 1/2 teaspoons of salt, and the cinnamon in a bowl. Add the diced apples and toss to coat them. Remove the apples from the flour mixture and set aside. Mix the oats into the flour mixture. Add the 1/4 cup of margarine to the oat mixture and mix until it is a crumbly, grainy texture (somewhat loose). Set this aside.
• Preheat the oven to 350 degrees. Get your muffin pan out of the freezer and spoon the coated apples into each tart-cup. Since the apples shrink some during baking, make sure to heap them slightly above the level of the crust. (If you have extra, bake the apples in a small oven-safe bowl or dish - they're great to eat without the fat of the crust!) Spoon the oat mixture over top of the apples and crust, covering them almost completely.
• Bake for 45 minutes at 350 degrees. Let cool for ten to twenty minutes before removing from the pan. Heavy cream or milk can be spooned over the tarts at serving if desired. Nutmeg can also be substituted for the cinnamon if preferred. Enjoy!

THE BEST APPLE CRISP

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• For the filling: Whisk together the brown sugar, flour, apple cider, cinnamon, nutmeg and salt in a large bowl. Peel and core the apples and cut into chunks. Add the apples to the brown sugar mixture and toss to combine.
• Transfer the apple mixture to the prepared baking dish in an even layer.
• For the topping: Combine the flour, oats, brown sugar, pecans, cinnamon and salt in a medium bowl. Add the butter cubes and use your fingers to completely work the butter into the flour mixture. The mixture should hold its shape when squeezed.
• Sprinkle the crumble topping over the filling, squeezing some of the mixture into small clumps. Bake until the filling is bubbly, the apples are tender and the topping is golden brown, about 1 hour.
• Let sit for at least 45 minutes and serve slightly warm or at room temperature.

APPLE CRISP PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9-inch pie dish with cooking spray.
• To make the crust, beat 1/2 cup of butter with cream cheese in a mixing bowl with an electric mixer until thoroughly combined; scrape the sides of mixing bowl occasionally to incorporate all the butter and cream cheese. Beat in 1 1/4 cups flour, the white sugar, and salt on medium-low speed until the mixture looks like coarse cornmeal, about 20 seconds. Increase the speed to medium-high, and beat until the dough begins to clump together, about 30 more seconds.
• Lay out a 24-inch piece of waxed paper on a work surface, and scoop the dough out onto the left half of the paper. Form it into a ball, and flatten it into a 6-inch disk; fold the right side of the paper over the dough disk, covering the dough. With the rolling pin on top of the paper, gently roll the dough out into a round crust about 1/8-inch thick; peel off the top half of the waxed paper, turn the dough out onto the prepared pie dish, and fit the dough into the dish. Peel of the remaining portion of waxed paper.
• To make the filling, mix together the apples and lemon juice in a bowl. In a small bowl, mix 1/4 cup of brown sugar, 2 tablespoons of flour, the cinnamon, nutmeg, and ginger together until thoroughly combined, then mix the flour mixture with the apples. Pour the apple filling into the crust.
• To make the topping, combine 1/4 cup of brown sugar, 2 tablespoons of flour, and the oats; with a pastry cutter, cut in 6 tablespoons of butter, until the mixture looks like coarse crumbs. Spoon the topping evenly over the apple filling.
• Bake in the preheated oven until the apple filling is bubbling and the topping is golden brown, about 40 minutes. If the crust begins to look brown after about 20 minutes of baking, cover the crust edge with a strip of aluminum foil.

APPLE CRISP PIZZA

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to fit a 12-in. pizza pan; fold under or flute edge. Combine sugar, flour and cinnamon in a bowl. Add apples and toss. Arrange apples in a single layer in a circular pattern to completely cover crust. Combine the first 5 topping ingredients; sprinkle over apples. , Bake until apples are tender, 35-40 minutes. Remove from the oven and immediately drizzle with caramel topping or dip. Serve warm with ice cream if desired.