Easy Apple Crisp Recipe An Apple Dessert Recipe
These Apple Crisp Mini Cheesecakes are the perfect blend of sweet apples, cinnamon crumbs, and cream cheese filling. These easy cheesecake desserts are baked in paper muffin liners or pretty porcelain ramekins. Prep Time 45 mins. Cook Time 19 mins. Course: Dessert. Cuisine: American. Keyword: Apple Dessert, apple pie, Cheesecake, Mini Cheesecakes.
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Instructions. Preheat the oven to 350F (180C or 160C on a fan-forced oven). Wrap the outside of a 9-inch (23-cm) springform pan in tin foil so that the bottom and sides are covered. Wrap it at least 3-4 times so that all the seams are covered too. Lightly grease the pan with non-stick cooking spray.
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Scatter apples on top of the cooked crust. Spread cream cheese mixture over the top of the apples. Top cream cheese layer with oat mixture. Bake 38-45 minutes. Let cool completely, then refrigerate until ready to serve. To cut, easily remove the cheesecake bars from the pan by lifting out the parchment paper.
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Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and nutmeg. Toss the apples in the sauce, then pour mixture into a 8ร8" baking dish. Bake: Sprinkle the crumble topping over the top of the apples. Bake for about 30 minutes, or until the topping is golden brown.
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Heat oven to 350 degrees F. Spray inside of four 8-ounce oven-safe bowls or ramekins with cooking spray (or, spray 8-inch square pan for 1 big crisp).
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Cover with plastic wrap and refrigerate 8 hours or up to overnight. Preheat the oven to 350 degrees F. Butter a 13-by-9-inch or 2-quart baking dish. Drain the apples from their liquid and return.
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Filling. Heat oven to 350 degrees. In a large bowl combine the dry topping ingredients. Cut in butter until crumbly. Press half of the mixture into the bottom of a 13x9 dish; reserve the rest of the crumb mixture for the top. In large bowl toss together the apples and other ingredients for the apples until the apples are coated evenly.
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For the crust: In a small bowl, stir together the graham cracker crumbs and sugar. Drizzle the melted butter over top and stir until everything is evenly combined. Press the graham cracker crust evenly over the bottom of a 9" springform pan, and 1/2-1 inch up the sides. Bake the crust for 10-12 minutes.
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Assemble. Spread a smooth, even layer of cheesecake filling over the crust. Use a slotted spoon to spoon the cooked apples over the cheesecake layer. Sprinkle the crisp on top and chill in the fridge for at least 4 hours. Serve. Run a knife around the sides of the pan, between the cheesecake and the wall.
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To store your Apple Crisp Cheesecake Bars, cover them tightly and keep them in the refrigerator once they've cooled. They will stay good for about 3-5 days. Yes, you can make these Apple Crisp Cream Cheese Bars ahead of time! You have the option to assemble, bake, and chill them 24 hours in advance. Alternatively, you can prepare different.
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For Topping: Melt butter, mix well with rest of ingredients. Set aside. For the Rest: Combine apple mixture. Cook over low heat until soft. Place on bottom of pan. Mix filling ingredients together and pour over apple mixture. Then, pour topping over filling. Bake at 350 degrees F for 35 minutes.
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In a large bowl, combine flour, brown sugar, oats, cinnamon, baking powder, and baking soda. Pour melted butter over the mixture and mix together until crumbly. Measure out 2 cups of the mixture, and set aside to reserve for topping. Pour the remaining mixture into the prepared baking dish. Press firmly to the bottom of the pan.
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To make apple crisp without oats, use the topping from apple crumble pie, only slightly increased. Use 3/4 cup (150g) brown sugar, 1 teaspoon ground cinnamon, 1 cup (125g) all-purpose flour, and 1/2 cup (115g) unsalted butter, melted and slightly cooled. Mix the brown sugar, cinnamon, and flour together. Using a fork, stir in the cooled melted.
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To make the apple filling. Peel, slice and chop 2-3 apples (totaling 3 cups). Place them in a medium bowl. Add cinnamon, brown sugar, granulated sugar and flour. Fold the mixture until the apples are fully coated. Evenly sprinkle the apples over the cheesecake layer (as pictured).
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Set aside. First, make the topping: In a small bowl, stir together the flour, oats, brown sugar, cinnamon, and nutmeg. Pour in the melted butter and whisk with a fork until evenly combined. Place in fridge until ready to use. Next, prepare the apples: In a medium bowl, toss the apples with sugar and cinnamon.
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Beat the cream cheese and sugar until very creamy. Add the vanilla, cinnamon, and flour and mix in thoroughly. Add the eggs and mix until everything is mixed in. Do not over mix the batter. Pour the cheesecake onto the prepared crust. Stir together the diced apples, brown sugar, and cinnamon and set aside.
