Thursday, October 20, 2011

Mini Apple Crisp with Salted Caramel

The Improve Cooking Challenge

I created this recipe for the Improv Cooking Challenge.  This month's ingredients are apples and caramel.  I decided to make these non-dairy (Parve) as a dessert for Susan's Rosh Hashana dinner.  I was amazed how the non-dairy version of this caramel sauce came out delicious so if you are Kosher or do not eat dairy this caramel sauce is excellent.  If you prefer to  make a dairy version of these just substitute the margarine for butter and the non-dairy creamer for heavy cream.


30 Athens Mini Phyllo Shells (sold in the frozen dessert section of your supermarket)
3 McIntosh Apples, chopped
1/4 cup brown sugar
2 teaspoons cinnamon
1/4 cup water

For Salted Caramel:
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup non dairy creamer -coffee rich (can substitute heavy cream if you want a dairy caramel)
2 tablespoons of non-dairy margarine (can substitute butter if you want a dairy caramel)
1 teaspoon of coarse salt

For Crisp:
1/2 cup flour
1/2 cup rolled oats
1/3 cup of non-dairy margarine (can substitute butter for a dairy crisp)
1/3 cup brown sugar


Preheat oven to 350 degrees F.  Line Phyllo Shells on a lined baking sheet.  You can spray baking sheet lightly with non-stick cooking spray to ensure they don't stick or use a Silpat liner

Place chopped apples, brown sugar, cinnamon and water in a saucepan and cook over medium heat for about 10 minutes until the apples just start to get soft and breakdown.  Turn off heat and set aside

Next, prepare the caramel sauce.  Place sugars, non-dairy creamer and margarine in a small heavy bottomed sauce pan.  Stir and bring mixture to a low boil stirring occasionally.  Cook caramel until all the sugar is dissolved and sauce begins to thicken, about 10-15 minutes.  Take off heat and sprinkle in salt, stir to incorporate, set aside.

Next, prepare the crisp topping.  Combine, flour, oats, sugar and margarine in a medium bowl.  cut margarine into the sugar, flour mixture using 2 knives or a pastry cutter until the mixture looks like coarse crumbs.

Now you are ready to assemble the mini apple crisps.  Spoon a small amount of caramel sauce in the bottom of each Phyllo Shell.  Next spoon about a teaspoon of the apple mixture into each Phyllo Shell.  The apple mixture should come up to the top of the shell.  Next using your hands take a big pinch of the crisp topping and place on top of each mound of apples.  It's okay if you press the mixture together so it's easier to handle and "mold". 

Bake at 350 degrees for about 20 minutes.  They are done with the topping is lightly brown and the apple mixture begins to bubble. 

Remove from cookie sheet and allow to cool a little bit.  Drizzle extra caramel sauce on the top of each apple crisp.  I think they taste best if they are served warm but they are delicious fully cooled too.


  1. Oh these look good! Mine are the Caramel Apple Scones

  2. Man, these look yummy! I am a fellow Improv Challenge participant and your newest follower.

  3. These are so cute! They would be so much fun to serve at a party.

  4. What a GREAT recipe!!! Thanks so much for participating in THE IMPROV COOKING CHALLENGE! I can't wait to see what you make next month using Pumpkin and Cream Cheese.

  5. These are so cute and look very tasty! I am also participating in the Improv Cooking Challenge.

  6. Those are just adorable, like little pies!

    If you haven't already, I'd love for you to check out my Improv Cooking Challenge recipe: Caramel Stuffed Apple Cider Cookies.

    Cook Lisa Cook

  7. You did a great job! It was fun being part of the ICC with you!

    Amy @ A Little Nosh

  8. I have a serious weakness for salted caramel. These sounds great!

  9. Those look wonderful! Mini versions of anything always call me, but seeings as apple crisp is just about my favorite dessert ever, I know I'd never be able to leave these alone.

  10. What a great idea! These would be great dessert appetizers. I know there's not a category for such but we could start one! Thanks for the recipe.

  11. wow, these look gorgeous and delicious! love that they are kosher too! excellent idea!
    Not Your Ordinary Agent
    Not Your Ordinary Recipes
    Clean Gal

  12. Mmm, anytime there's salt and caramel in the same recipe I'm in heaven! Thanks for posting.

  13. What an amazing idea!! I love that they are a portable dessert! Perfect for holiday parties!

  14. Ohhhh, these look so yummy! I've never used phyllo shells before, but this recipe makes them sound easy.

    Thanks for sharing. :)

    Tracy Screaming Sardine

  15. I like the idea of the phyllo dough crust which, I'm sure, makes an extra crispy apple crisp!

  16. These look so delicious! Perfect to serve this when entertaining this fall!

  17. Yum! Love crisps and the minis are so cute!

  18. Super yummy dish it is!! Thanks so much for participating in the improve cooking challenge. I can't wait to see what you make next month using Pumpkin and Cream Cheese, hope you share with us soon.

  19. I love these on so many levels - the phyllo crust, the apple filling and the topping and salted caramel. I know I would love these!! Thanks for sharing on Sweet Indulgences Sunday.


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