Topic: Apples | 2 post(s).
Halloween is around the corner and we have the perfect treat for you: DIY Mini Caramel Apples!
WHAT YOU WILL NEED:
2-3 large honey crisp apples
Oat My Goodness Vintage Granola
Wooden skewers (cut in half)
1. Peel skin off apples with potato peeler.
2. Use melon baller to make apple balls. Tip: push into the apple first, then turn out for a better shape.
3. Stick wooden skewers in apple balls.
4. Warm caramel apple dip in the microwave, dip apple ball in caramel, spin and twist until covered.
5. Top (or dip) in Vintage.
6. Place on parchment paper + enjoy right away!
This recipe was created by and featured on our team member, Laura Coggins, blog Little Frills!
- 1 Fuyu (or other large) apple
- 1 teaspoon lemon juice
- 1 teaspoon orange juice
- 1 teaspoon white sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons of butter, cold and cut into small pieces
- 2 tablespoons dark brown sugar
- 4 tablespoons Oat My Goodness Bad Monkey granola
- 4 tablespoons of plain yogurt
- 1 heaping teaspoon of honey
- 1 teaspoon of vanilla
- (Optional – if you’d like a speckled yogurt, scrape some of the contents from a vanilla bean pod into the yogurt)
To make the crisp
- Peel and core the apple, cut it in half, and thinly slice each half crosswise.
- Divide the apple slices across two small cast iron or other small baking dishes (or one larger one), overlapping the slices to make a fan-like appearance.
- Squeeze the lemon and apple juice over the apples, and then sprinkle the apples with the white sugar. Scatter the cinnamon and nutmeg over the top, and gently, without disrupting the pattern, try to work some of the juice, sugar and spices between the apples. When you’re done, dot with the butter and crumble 1 tablespoon of brown sugar over each dish.
- Top with the granola and bake until bubbling; 350 degrees for 40 minutes (for smaller dishes) or 50 minutes for the larger dish.
- While the granola is baking, stir together the yogurt ingredients, and top the crisp when it comes out of the oven.
Recipe courtesty of Jessica Fiorillo, feedmedearly.com