Apple Pie Crisps
Apple Pie Crisps
In my house we're always looking for new ways to involve apples in our desserts. This recipe came together when my daughter really wanted some apple pie and I did not have time to make a crust (and I didn't have a premade crust in the freezer!). What I did have in the freezer, though, was some phyllo dough, so I decided to make cups out of the dough, fill them with some simple apple pie filling, and bake them. They were a big hit -- delicious and bite-size, which means no need for a plate, fork, or knife!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Allergens: Gluten
- Servings: 12
- 3 apples (peeled, cored, diced)
- 3 tablespoons coconut sugar
- 2 tablespoons water
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 16 phyllo sheets
- 2 tablespoons grapeseed oil (divided)
- Vegan vanilla ice cream (optional)
In a medium saucepan, combine the apples, coconut sugar, water, cinnamon, salt, and nutmeg over high heat and let it simmer for 10 minutes. Set aside and let it cool.
Preheat the oven to 350 degrees F and brush a muffin pan with 1 tablespoon of grapeseed oil.
Place 2 phyllo sheets on a kitchen surface with the long side facing you, keeping the remaining phyllo covered with plastic wrap.
Using a pastry brush, lightly brush the entire surface with ½ tablespoon of grapeseed oil, then fold half of both of the sheets over to enclose the oil. Cut the long rectangle into 5 equal squares.
Brush the phyllo squares lightly with grapeseed oil and press them oiled side down into the center and edges of the prepared muffin pan, leaving equal overhang on the two opposite sides.
Repeat the steps above with the remaining phyllo sheets.
Fill the phyllo cups with 2 tablespoons of the prepared filling.
Bake until golden brown and crisp (about 12 minutes).
Serve hot or at room temperature topped with vegan vanilla ice cream.