Mini Apple Crisp with Salted Caramel

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.

Ingredients:

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

Preparation:

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.

Linked to Sweet Indulgences Sunday