Ramiken Apple Pie Recipes

Steps:

• Position an oven rack to the center of the oven and another in the top third of the oven (about 6-inches from the broiler) and preheat to 375 degrees F. Lightly butter 6 6-ounce ramekins.
• Stir together the oats, flour, brown sugar, walnuts and salt in a medium bowl. Work the butter into the oat mixture with your fingertips until it is in even pea-size pieces. Evenly divide the apples among the ramekins and top with the oat mixture.
• Transfer the ramekins to a baking sheet and bake on the middle oven rack until the fruit bubbles around the sides and the tops are golden, 30 to 35 minutes. Remove from the oven.
• Turn the oven to broil, put the baking sheet with the ramekins on the top oven rack and broil until golden brown, about 2 minutes. Let cool about 15 minutes before serving. Serve warm with whipped cream or ice cream.

Steps:

• Preheat the oven to 375 degrees F. Lightly butter 6 (6-ounce) ramekins.
• Whisk the oats, flour, brown sugar, pecans, and salt in a medium bowl. Rub in the butter with your fingertips until it is in even, pea-size pieces. Peel, core, and coarsely chop the apples and divide evenly among the ramekins. Scatter the crisp topping evenly over the fruit in each ramekin.
• Transfer the ramekins to a baking sheet and cook until the fruit bubbles around the sides and the top is golden, about 30 minutes.
• Preheat a broiler. Place the crisps about 4 inches from the broiler and cook until golden brown, about 30 seconds. Let cool about 15 minutes before serving. Serve warm with whipped cream, if using.
• In our diabetic-friendly desserts, we use small amounts of sweeteners in accordance with guidelines set up by the American Diabetic Association. As with all sweets, moderation is important.

Steps:

• Preheat oven to 400°F
• whisk together flour, walnuts, 2 Tbsp. of sugar, brown sugar, cinnamon, nutmeg and a pinch of salt.
• Pour butter over dry ingredients and mix with a fork, breaking up any large chunks. Set aside.
• In a separate bowl, combine apple cubes with remaining 2 Tbsp. sugar and lemon juice, tossing to coat. Divide among four small oven-safe ramekins and top each with 1/4 of walnut mixture.
• Place ramekins on a baking sheet and bake until fruit is soft and topping is browned, 30 to 35 minutes. Serve warm with scoops of vanilla ice cream

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Set out two 6-ounce ramekins.
• Place puff pastry sheet on a work surface and let thaw for just 5 minutes; it should still be partially frozen and very firm. Use a round pastry cutter the same diameter as your ramekins to cut out 2 rounds of dough. Transfer to the prepared baking sheet. Prick each pastry round all over with a fork.
• Bake in the preheated oven until the pastries are puffed up and the bottoms are golden brown, about 15 minutes. Remove from the oven and slide parchment paper off the baking pan onto a work surface; press warm pastries down lightly with the back of a fork to deflate them a bit. Let cool.
• Increase the oven temperature to 425 degrees F (220 degrees C).
• Mix brown sugar, white sugar, a pinch of cinnamon, and a very small pinch of salt together in a bowl.
• Use 1 1/2 teaspoons butter to generously grease the bottom and sides of each ramekin. Spoon the sugar mixture evenly into each ramekin, reserving about 1 1/2 teaspoons for later. Shake ramekins gently to settle and flatten the sugar mixture.
• Fill a bowl with 3 cups cold water. Add lemon juice.
• Turn one apple on its side; trim about 1/4 inch off the top and bottom of the apple, then cut it in half through the center. Repeat with the second apple.
• Peel around the apple halves to remove the peel; discard. Continue to peel the flesh, making ribbons as long and as thick as possible until you reach the core, letting the ribbons drop into the water. As long as your ribbons are 3- to 4-inches long, that's fine.
• Pull out 3 to 4 of the longest ribbons and line them up on a work surface into one long ribbon, overlapping the ends an inch or so. Roll the ribbon up tightly to form the center of the tart, then turn it up on its end. Coil more ribbons around the center, overlapping as you go, until you have a coil that's the same diameter as your ramekin. Pick up the apple coil and place it into the ramekin, with the flat side on top of the sugar. Repeat to make the second tart.
• Dot 1/2 teaspoon butter over each tart, then sprinkle with the remaining sugar mixture. Top each tart with a pastry round, placing the fork-poked side down on the apples.
• Bake in the preheated oven until pastries have browned and juices are bubbling, about 30 minutes. Remove from the oven and press the hot pastries down gently with a fork. Let cool for about 10 minutes.
• Run a knife around each pastry, then turn over onto serving plates. Use a spoon to go around each tart to separate the layers and create more definition, if desired.