Apple Crisp Cocktail Recipes

Steps:

• In a champagne flute, combine the brandy and cider and stir. Top with Champagne. Garnish with a couple of slices of apple.

Steps:

• Put all the topping ingredients and a pinch of sea salt in a bowl and rub together with your fingers until combined into a crumb-like texture - this can also be done in a food processor. Chill until needed. Will keep chilled for up to two days.
• Toss the apples with the sugar and lemon zest and juice until evenly coated, and tip into a 23cm round baking dish that's at least 5cm deep, or a 20cm square dish. Flatten down with your hand and scatter over the topping. Will keep covered and chilled for a day.
• Heat the oven to 190C/170C fan/ gas 5. Sit the crisp on a baking tray and bake for 40 mins until the topping is a deep golden and the fruit is bubbling at the edges. Leave to cool for 10 mins, then serve with ice cream or custard.

Steps:

• Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, mix Crust ingredients with spoon until soft dough forms. Pat in bottom of pan. Bake 12 to 15 minutes or until golden brown. In medium bowl, toss Filling ingredients. Spread on baked crust.
• In medium bowl, place remaining cookie mix pouch. Cut in cold butter and cream cheese, using pastry blender or fork, until mixture is crumbly (do not overmix). Sprinkle over apples. Bake 32 to 37 minutes or until topping is golden brown and apples are tender when poked with tip of sharp knife. Remove from oven to cooling rack. Cool completely, about 2 hours. Cut into 4 rows by 3 rows.