The perfect cold rainy day dessert, this mini caramel apple streusel recipe is made with lashings of love. You could make this recipe into one large pie but I prefer the individual serves and it makes it easier to keep any leftovers (if that happens!!). I’m sharing this today for my mum, who is overseas traveling at the moment, but it is her birthday today and she loves apple pie so I thought a twist on the classic was in order.
You can easily serve these on their own, with a blob of custard or ice cream, oh maybe even my caramel ice cream would be good with this! Oh no, wait, I should have tried a drizzle of hot salted caramel fudge sauce on top. Damn – someone try that for me, please.
Mini Caramel Apple Streusel
185g plain flour
55g brown sugar
125g butter, chopped
1 egg yolk
2 teaspoons iced water
400g apples (about 5)
½ cup water
OR 400g canned apple pie
Streusel Topping Ingredients
50g self raising flour
50g plain flour
75g brown sugar
½ teaspoon ground cinnamon
80g butter, cold and chopped
2 tablespoons golden syrup
1 tablespoon pouring cream
2 teaspoons icing sugar
- Make your pastry first. Process the flour, sugar and butter until crumbly. Add your egg yolk and a little of the water until the ingredients come together. Knead the dough on a floured surface until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.
- While you wait, make your stewed apple. Peel, core and chop your apples into small chunks. Place in a saucepan with 1/2 cup of water. Bring to the boil, then reduce heat and cook until soft. Drain any excess water and set aside to cool.
- Grease a 12 cup muffin pan or individual ramekins. Roll your cold pastry out between 2 sheets of baking paper to about 5mm thick. Cut into 8cm rounds (I used an egg ring for this) and press them into the pan holes. Work quickly as the dough is very hard to handle once it warms up. Prick the bases with a fork and refrigerate for 30 minutes.
- Meanwhile, process your flours, sugar, cinnamon and butter until combined. Roll this dough into a ball and wrap in plastic wrap. Pop this in your freezer for about 15 minutes or until firm.
- Preheat your oven to 180C.
- Bake your pastry cases for 12 minutes and let cool.
- Combine your apple, golden syrup and cream. Spoon this mixture into your pastry cases.
- Coarsely grate your frozen topping over the apple mixture.
- Bake for 25 minutes. Let stand for 10 minutes before dusting with icing sugar to serve.
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