Maximize the flavors of fall with these individual baked apple desserts that feature sweet skillet apples topped with a pecan pie muffin batter.
Ingredients
- 6 large Granny Smith apples, peeled and sliced (about 3 pounds)*
- 1/2 cup firmly packed light brown sugar
- 2 tablespoons all-purpose flour
- 1/4 cup butter
- 1/2 cup dark corn syrup
- Pecan Pie Muffin Batter
Preparation
- Toss together first 3 ingredients in a large bowl.
- Melt butter in a large skillet over medium-high heat. Add apple mixture and corn syrup to skillet; bring to a boil, and cook, stirring often, 10 minutes.
- Divide hot apple mixture evenly between 6 lightly greased 6-ounce ovenproof ramekins or custard cups. Spoon Pecan Pie Muffin Batter evenly over hot apple mixture.
- Bake at 425° for 15 to 20 minutes or until golden brown.
Pecan Pie Muffin Batter
Ingredients
- 1 cup firmly packed light brown sugar
- 1 cup chopped pecans
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, melted
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
Preparation
- Combine first 5 ingredients in a large mixing bowl; make a well in center of mixture. Stir together butter, eggs, and vanilla; add to dry ingredients, and stir just until moistened.
- Pecan Pie Muffins: Spoon Pecan Pie Muffin Batter evenly into lightly greased miniature muffin pans, filling three-fourths full.
- Bake at 425° for 8 to 10 minutes. Makes 24 muffins.