This is an award-winning recipe from the VA Tech Home Sweet Home Contest that I made up. It's a truly wonderful, rich, and delightful dessert. It's a small personal apple pie with a great crumb topping, a scoop of vanilla ice cream, and warm caramel sauce. It's a nice way to end a lovely dinner.

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Recipe Summary

prep:
20 mins
cook:
13 mins
additional:
10 mins
total:
43 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 16 individual muffin cups with cooking spray. Place on a baking sheet lined with parchment paper.

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  • Split biscuits in half. Place 1 half in each muffin cup; press biscuit dough to cover the bottom and sides of each cup.

  • Place apple pie filling in a bowl; cut up larger pieces of apples. Mix in vanilla extract and 1/2 teaspoon cinnamon. Divide filling among dough-lined cups.

  • Combine remaining 1/2 teaspoon cinnamon, flour, brown sugar, and nutmeg in a bowl. Cut in butter with a pastry cutter until mixture is crumbly. Sprinkle over pie filling and gently press down.

  • Bake in the preheated oven until edges are golden brown and filling is bubbly, about 13 minutes. Cool for 5 minutes on the baking sheet. Carefully transfer to serving plates; cool for 5 minutes more. Top with a scoop of vanilla ice cream and a drizzle of caramel topping.

Cook's Note:

Use muffin tins if individual muffin cups are available.

Nutrition Facts

218 calories; protein 2.3g 5% DV; carbohydrates 37.4g 12% DV; fat 7.2g 11% DV; cholesterol 17.1mg 6% DV; sodium 231mg 9% DV. Full Nutrition