It has been wet and drizzly for about a week or so now. The perfect weather to accomplish a little spring cleaning and baking. So between ranch and construction work last week, I managed to reveal the bottom of my garage freezer. I found a couple jugs of fresh pressed apple cider, beet greens pesto, bone marrow broth, a bag of prepared rhubarb and a bag of apples from last year’s harvest along with blackened corn from the cob and some specialty meats. So with garden fresh ingredients nearly around the corner, I thought I better start making use of what’s left in the freezer. So here is a recipe for mini apple crisps with a salted pretzel topping. The pretzels add a lot of texture and crunch, which I really like in a crisp. I also like this recipe because it’s incredibly quick. You will be in and out of the kitchen in no time. Plus it’s great for entertaining because it can be made ahead of time and easily transported. My apples were frozen but don’t worry if you want to use fresh, the recipe is forgiving. Hope you can find the time to enjoy with a cup of tea while it’s still chilly outside!
Mini Apple Crisps with a Salted Pretzel Topping // Serves 6
WHAT YOU’LL NEED FOR THE TOPPING
1/3 c. rolled oats
1/2 c. all-purpose flour
1 1/2 c. mini salted pretzels
1/2 c. brown sugar
1 tsp cinnamon
Pinch of salt
1 stick (8 Tbs.) unsalted butter, chilled
WHAT YOU’LL NEED FOR THE FILLING
2 lb. frozen apples
1 Tbs granulated sugar
2 Tbs arrowroot
1 tsp cinnamon
1/2 lemon for juice
1 tsp vanilla extract
HOW TO MAKE IT
Preheat oven to 350 F.
Combine all the filling ingredients in a medium glass bowl and toss to combine. Spray six (6) ramekins and equally divide filling into ramekins. Depending on ramekin size, this may be plus or minus one ramekin.
In a mixing bowl with a paddle attachment, combine all the dry ingredients for the topping and mix until combined. Cube the butter and add to the dry ingredients. Mix until clumps together when squeezed with fingers.
Spread topping evenly over ramekins. Place on a baking sheet to avoid a bubbly sticky mess and bake for approximately 40 minutes. The filling should be bubbly and the topping should be golden brown. Let cool for at least 20 minutes before serving.
The mini ceramic pie dish shown in the above photo is from Home Goods but here is a similar looking one. I really like these dishes because they are fairly shallow and have more surface area for the delicious crunchy topping!
I am sure the rhubarb in my freezer will show up in this cheesecake.
Probably going to make my charred corn chowder soup this week. Thinking of adding a little smoked paprika to it.
Since I spend almost every day working outside, or at least some portion of the day. I have found it extremely important to protect my skin from the elements. I was recently turned on to a moisturizer and pressed powder by a friend. The moisturizer is SPF 30 and the pressed powder is SPF 20. I have never added protection with a pressed powder. Normally I use a sun screen and call it good. But a pressed powder is incredibly effective because it
The moisturizer is the Red Currant by Eminence Organic Skin Care. Eminence products are made with the finest natural ingredients using whole fruit pulps and botanical ingredients without chemical preservatives. The skin care line is organic and incredibly fresh.
The pressed powder is by Jane Iredale. Jane Iredale products have earned the Skin Cancer Foundation Seal of Recommendation. To earn this seal, a manufacturer must provide scientific data showing that its product sufficiently and safely aid in the prevention of sun-induced damage to the skin. It is a mineral powder made without talc, FD&C dyes, synthetic preservatives, parabens or synthetic fragrance. I am not one to wear much makeup but if it helps protect my skin then I am all for it!
I also recently purchased this sun hat from Everything Golden.
I think I am ready for the summer sun!
