Apple Pecan Crumble Cups

Always an exciting time when apples first appear at the local food coop! Crisp and delicious, they beg to become a warm dessert with a nice dollop of vanilla ice cream. Oh, my! The pecans and dried cranberries intensify the apple experience. This can be made in a larger ceramic pie pan and then dished out but will need to bake a while longer.

4 servings

INGREDIENTS:

2 tablespoons dried cranberries

¼ cup apple brandy (Applejack)

3 ½ tablespoons cold butter, cut into small pieces

¾ cup paleo flour

¼ cup coconut sugar + 2 tablespoons

½ cup pecans, finely chopped

4 small Granny Smith apples (about 1 + pounds), peeled, cored, quartere

DIRECTIONS:

Preheat oven to 375°F.

In a small-sized non-reactive saucepan, bring the cranberries and apple brandy to a boil. Turn off the heat and cover to allow them to plump up. Most of the moisture will be absorbed.

In a small bowl, rub the butter into the flour and one-fourth cup coconut sugar with your fingertips until it forms a shaggy meal. Toss the chopped pecans into this crumble mixture.

Cut each apple quarter in fourths again (smaller if the apples are larger). This will yield sixteen cut pieces per apple.

Add the apples to the brandy plumped cranberries with the remaining two tablespoons coconut sugar. Stir and cook over medium-low heat with the lid on until the apples soften, about five minutes. Transfer to four small ceramic cups. Top each with the crumble mixture and place them in the preheated oven. Bake until golden brown on top, about twelve to fifteen minutes, longer if baking in one pie pan.

Apple Pecan Crumble Cups

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Yield: 4 servings

Author: chefsharingthetable.com

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Always an exciting time when apples first appear at the local food coop! Crisp and delicious, they beg to become a warm dessert with a nice dollop of vanilla ice cream. Oh, my! The pecans and dried cranberries intensify the apple experience. This can be made in a larger ceramic pie pan and then dished out but will need to bake a while longer.

Ingredients

• 2 tablespoons dried cranberries
• ¼ cup apple brandy (Applejack)
• 3 ½ tablespoons cold butter, cut into small pieces
• ¾ cup paleo flour
• ¼ cup coconut sugar + 2 tablespoons
• ½ cup pecans, finely chopped
• 4 small Granny Smith apples (about 1 + pounds), peeled, cored, quartered

Instructions

1. Preheat oven to 375°F.
2. In a small-sized non-reactive saucepan, bring the cranberries and apple brandy to a boil. Turn off the heat and cover to allow them to plump up. Most of the moisture will be absorbed.
3. In a small bowl, rub the butter into the flour and one-fourth cup coconut sugar with your fingertips until it forms a shaggy meal. Toss the chopped pecans into this crumble mixture.
4. Cut each apple quarter in fourths again (smaller if the apples are larger). This will yield sixteen cut pieces per apple.
5. Add the apples to the brandy plumped cranberries with the remaining two tablespoons coconut sugar. Stir and cook over medium-low heat with the lid on until the apples soften, about five minutes. Transfer to four small ceramic cups. Top each with the crumble mixture and place them in the preheated oven. Bake until golden brown on top, about twelve to fifteen minutes, longer if baking in one pie pan.

Calories

437.78

Fat (grams)

19.89

Sat. Fat (grams)

7.17

Carbs (grams)

56.39

Fiber (grams)

6.35

Net carbs

50.03

Sugar (grams)

30.74

Protein (grams)

4.43

Sodium (milligrams)

82.31

Cholesterol (grams)

26.70

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

chefsharingthetable.com

apple, crumble, pecan

dessert, sweets

American

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