Roasted Apple, Vanilla and Walnut Crisp Pots
An original spoon dessert featuring spiced roasted apples, a silky vanilla cream, and a crunchy oat-walnut topping baked on top. Cozy, fragrant, and perfect served warm.
Ingredients
- 600 g red apples (peladas and cut diced small)
- 70 g brown sugar (divided)
- 90 g unsalted butter (divided)
- 4 g ground cinnamon
- 1 g ground nutmeg
- 15 ml lemon juice
- 250 ml heavy cream
- 180 ml whole milk
- 3 units egg yolks
- 5 ml vanilla extract
- 1 g fine salt (divided)
- 60 g rolled oats
- 40 g all-purpose flour
- 50 g walnuts (chopped)
- 35 g granulated sugar
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 190 °C / 375 °F. Lightly grease 6 small baking dishes or ramekins with a bit of the butter.
- 2
In a bowl, mix the apples, 30 g brown sugar, cinnamon, nutmeg, lemon juice, and a pinch of the salt. Divide the mixture among the ramekins.
- 3
Melt 20 g of butter and drizzle it over the apples. Bake the ramekins for 15 minutes at 190 °C / 375 °F until the fruit starts to soften.
- 4
Meanwhile, make the vanilla cream. In a small saucepan, heat the heavy cream, whole milk, and vanilla extract over medium heat until hot but not boiling.
- 5
In another bowl, whisk the egg yolks with 20 g of the brown sugar until slightly lighter in color. Gradually add the hot milk and cream mixture while whisking to temper the yolks.
- 6
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Do not let it boil. Remove from the heat and add a pinch of salt.
- 7
For the crisp topping, combine the rolled oats, all-purpose flour, walnuts, granulated sugar, the remaining brown sugar, and the remaining salt in a bowl. Rub in the remaining 70 g cold or softened butter with your fingertips until the mixture looks sandy with small clumps.
- 8
Remove the ramekins from the oven and pour a layer of vanilla cream over the roasted apples in each one. Sprinkle the crisp topping over each dish without pressing it down too much.
- 9
Bake again at 180 °C / 350 °F for 18 to 20 minutes, until the top is golden and crisp and the cream is gently bubbling around the edges.
- 10
Let rest for 10 minutes before serving so the cream can settle while the center stays warm.
Chef tips
For more texture contrast, cut some of the apple into slightly larger cubes. Serve these pots warm as they are or with a small spoonful of unsweetened whipped cream.
Substitutions
You can swap the walnuts for pecans if you want a sweeter nut profile. Whole milk can be replaced with half-and-half, adjusting sweetness to taste. For a brighter flavor, add finely grated lemon zest along with the juice.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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