The best way to enjoy the fruits of the Autumn is to toss them with spices such as cinnamon and nutmeg. These aromas paired with the sweetness of apples make for a delicious afternoon treat. Try making a traditional apple crisp in individual 8 oz mason jars so you can enjoy this dessert anytime you find yourself needing a sweet pick me up.
112 g / 1/2 cup Crystal margarine, at room temperature
25 g / 2 tbsp cup light brown sugar, packed
1 Egg white
5 ml / 1 teaspoon vanilla
65 g / 1/2 cup all purpose flour
50 g / 1/2 cup Almonds, slivered, skin on
115 g / 3/4 cup Oats, large flake
0.5 g / 1/8 tsp salt
0.5 g / 1/8 tsp baking powder
0.5 g / 1/8 tsp nutmeg
4 Apples, such as royal gala, peeled and sliced
1/2 lemon, juiced
33 g / 2 tbsp Crystal margarine, melted
65 g / 3 tbsp granulated sugar
32 g / 1 tsp cinnamon
- Preheat the oven to 375 F (190 C).
- For topping, beat 1 cup of the Crystal margarine and brown sugar together until light and fluffy.
- Beat in the egg and vanilla until combined.
- In a separate bowl, stir together the flour, salt, baking powder, almonds, oats and nutmeg to combine. Add the dry to the margarine mixture and combine just until blended.
- Toss the sliced apples with lemon juice in a large bowl, then add the granulated sugar, 1/4 cup melted Crystal margarine and cinnamon.
- Divide the apples amongst 6 eight ounce mason jars.
- Crumble the oat and almond mixture evenly over the apples. Place the jars on a lined baking sheet.
- Place the baking sheet with the filled jars into the oven and bake for 25-30 minutes until the apples are softened and the crumble is golden brown.
- Remove the baked crisps from the oven and allow them to fully cool before sealing them with the lids and storing them in the fridge.
- Pack a jar in your lunch and allow the crisp to come up to room temperature, or serve warm by gently heating it with the lid off, in the microwave.