Pick an Apple, Bake an Apple

I meant to post this recipe back in the fall, but since I'm a bit backed up in my posting and it is currently winter (albeit rainy and almost 50 degrees in Chicago?!), I thought I'd share it with you because it is awesome. And who doesn't like some warm baked apples on a chilly day?

Andy and I went apple picking twice in the fall on back-to-back(!) weekends, which yielded an abundance of apples. I still have no concept of what exactly a "peck" of apples means, but I qualitatively know that it means eating an apple at every meal for about two months. Also, pies.

Om nom nom.

Now, I like pies, I really do, and while they are delicious, they are admittedly quite a bit of work. And then you have to WAIT while they cool, or it gets all soggy and weird. The solution? Apple crisps that come together in a fraction of the time!

The original recipe from Spoon Fork Bacon is made for four, but I halved the recipe since it is just the two of us. This recipe is quick and tasty, and if you squeeze as many apples into the ramekin as you can, it's almost like eating an apple cake or dumpling. Remember to cover it liberally in whipped cream or ice cream for the ultimate apple experience.

Individual Apple Crisps

Slightly Modified from Spoon Fork Bacon
Makes 2 servings

Ingredients:
Streusel topping:
1/4 cup old fashioned oats
1/4 cup flour (I use half whole wheat and half AP flour)
3 tbsp light brown sugar
1/8 teaspoon cinnamon
3 tablespoons cold, unsalted butter, cut into tiny cubes

Filling:
2 apples, peeled, cored, and thinly sliced (I use 1 granny smith or other tart apple and 1 sweeter apple like a gala)
2 tbsp light brown sugar
3/8 tsp pumpkin pie spice (or 1/4 tsp cinnamon + 1/8 tsp nutmeg)

ice cream or whipped cream for topping (optional, but let's be serious here, it's not really optional)

Directions:
1. Preheat oven to 375°F. Lightly grease 2 individual sized ramekins with cooking spray or butter. Set aside.
2. For streusel: Place oats, flour, sugar, cinnamon, and brown sugar in a mixing bowl, and stir together.
3. Cut in butter until a coarse meal forms.
4. For filling: Combine all filling ingredients into a large mixing bowl, and toss together until apples are evenly coated. Divide filling mixture into prepared ramekins, compacting the mixture into the ramekins if necessary. It is okay of the filling is a little taller than the ramekin because it will shrink as it cooks down. Set aside.
5. Divide streusel between the ramekins, pushing down on the filling if necessary.
6. Place crisps onto a baking sheet, and bake for 20 to 25 minutes or until golden brown. Allow crisps to cool for 7 to 10 minutes before serving each with a dollop of whipped cream or scoop of ice cream on top.

Strawberries & Thoughts of Spring

Ladies and gentlemen, I present to you...

the BIGGEST strawberry I have EVER SEEN.

Actual size!

Seriously, though. I couldn't even get my fist to close around the berry because it was SO LARGE.

Godzilla berry!

If the berry crop is this vigorous already, I can only conclude that warmer days are just around the corner! I have to admit, I felt a little betrayed when Punxsutawney Phil decreed an early spring only to get several inches of snow dumped on us in the midst of below-freezing temperatures. Now that things are looking brighter, what better way to get into the springy spirit than with a light (both in texture and in calories) yet decadent muffin?

As I've mentioned before, I love love love breakfast, and I will look for any excuse to make something delicious. Waking up is a little bit easier when you have something tasty waiting for you, amirite?

I changed this recipe slightly to use white chocolate chips rather than mini bittersweet ones (which I'm sure would be great, too), and I used half whole wheat flour, half regular flour. Other than these modifications, I stuck with the recipe just as it is written. It's basically like eating a chocolate-covered strawberry in muffin form. Awesome!

Skinny Strawberry White Chocolate Chip Muffins

Adapted from Sally's Baking Addiction
Yields 10 muffins

Ingredients:

3/4 cup all-purpose flour

3/4 cup whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 cup granulated sugar

1/4 cup light brown sugar, packed

1/2 cup + 2 tablespoons unsweetened applesauce

1 egg white, beaten

2/3 cup diced strawberries

1/3 cup white chocolate chips

Directions:

1) Preheat oven to 350 degrees F. Spray 10 muffin tins with nonstick cooking spray (or use a non-stick muffin tin like I did). 

2) In a large bowl, gently toss the flour, baking soda, and cinnamon. Set aside. 

3) In a separate bowl, mix the brown sugar, granulated sugar, and applesauce until together until no brown sugar lumps remain (a fork works well to break up the brown sugar). Add the beaten egg white and stir gently with a fork or whisk until fully incorporated. 

4) Add the wet ingredients to the dry until just combined - do not overmix. Fold in the strawberries and white chocolate chips.

5) Divide the batter evenly between 10 muffin tins. Bake for 15-20 minutes. Muffins will be lightly golden in color, and a toothpick inserted in the middle of a muffin should come out clean.

6) Let muffins cool in the muffin tin for about 5 minutes. Remove muffins to wire rack to finish cooling. Enjoy!

The finished product