Caramel Cinnamon Graham Apple Pie

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Food can be very transformational, and it can be more than just about a dish. That’s what happened to me when I first went to France. I fell in love. And if you fall in love, well, then everything is easy. To me, food is as much about the moment, the occasion, the location and the company as it is about the taste.

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Cooking is an expression that crosses boundaries. Fusce porttitor metus eget lectus consequat, sit amet feugiat magna vulputate. Phasellus iaculis tellus augue, at ultrices lacus efficitur a. Mauris a nibh erat.

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One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.

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Caramel Cinnamon Graham Apple Pie

These small but sophisticated blender cakes are not only eye-catching, but full of bright flavour. The rosemary syrup glaze is a must to complete the flavour profile.

Servings 2 people

Prep Time 2 hours hrs 30 minutes mins

Cook Time 40 minutes mins

Total Time 3 hours hrs 10 minutes mins

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Ingredients

  

Apple Filling

• ¼ cup brown sugar (packed)
• 6 apples (peeled, cored, and chopped into roughly 3/4-inch cubes)

Crust

• 2 cups all purpose flour plus extra for dustin the pan
• ½ tbsp salt + pepper
• 6 tbsp ice cold water

Topping

• 1½ tbsp lemon juice (Freshly squeezed juice, please do not use boxed juice)
• ⅔ cup cinnamon (crushed graham crackers)
• 6 cups all purpose flour (I like King Arthur Baking Company All-Purpose Flour)
• ½ tbsp cinnamon (ground)

Instructions

 

• Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.
  
• Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.
  
• Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.
  
• Place ricotta cheese, olive oil, orange zest and sugar into the blender. Pulse 5 times to incorporate. Remove the lid cap and add eggs, one at a time, pulsing once after each addition. Replace lid cap.
  
• Remove lid, use spatula to scrape down the sides of the bender, then add half of flour mixture to blender and pulse 2 times. Scrape down sides of blender again, then add remaining flour mixture and blend on speed 3 for 15 seconds.
• Assemble the cakes. Use a sharp knife to cut off the ends of four of the citrus fruits. Slice the citrus into very thin rounds, no thicker than 1/8". Remove any seeds from the rounds and place one small citrus round in the bottom of each sugared muffin cavity. (See Chef’s Notes for choosing/placing citrus.)
• Slowly fill each muffin cavity to a little more than halfway full. (A pastry spatula is helpful in portioning the batter from the blender and into the cavities.) Bake cakes for 20-25 minutes, rotating the pans halfway through baking. Cakes are done when a toothpick inserted into the cakes comes out clean.

Notes

Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it. 

Calories: 380kcal

Course: Dessert

Cuisine: American

Keyword: Kid Friendly

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.