Apple Crisp in a Jar with an Apple Rosette (makes 12 half pint jars)
9 granny smith apples
2 tsp all natural vanilla
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup brown sugar
1 tbsp cornstarch
2 cups oats
1 cup butter softened (not melted)
1 cup whole wheat flour
2/3 cup brown sugar
1 tsp cinnamon
4 macintosh or fuji apples
Wash, peel, and chop apples into small chunks.
Combine all filling ingredients in a bowl.
Let sit for one hour.
During this time maybe make the topping!
Scoop the apples into the jars equally.
Be sure to leave the liquid behind at the bottom of the bowl
(no one wants soupy crisp!)
Combine all ingredients in a bowl.
It is best to use your hands to mix.
Distribute topping equally into the jars.
Fill the jars to the top, they sink about an inch while baking.
Press the crisp so there is a circle shaped
indent well for the apple rose to go.
Core the apples with an apple corer.
With a sharp knife, slice very thinly.
And I mean very, very thinly.
In the well, arrange the apple slices into a rose shape.
This takes time and patience, and a lot of wasted slices.
But it is so worth it.
You will want to start on the outside and work your way in.
Set oven to 375°
Make a half inch water bath in a baking dish.
Put jars in water bath.
Cover with foil and bake for 20 minutes covered.
Remove foil and bake for 10 to 15 more minutes.
If you make these ahead of time,
refrigerate and microwave to bring to room temperature
then put in the oven at 375° for 5 minutes.
Serve with a scoop of vanilla ice cream,
or a dollop of homemade whipped cream
in the lid of the jar.
xo, Stay Infinite