Indulging in fresh fruit desserts has always been a pleasure. I have adapted this family recipe to become the most juicy and enjoyable crisp!
(Makes 6 miniature tarts)
Plain Pastry Crust:
- 1 1/2 cups sifted all purpose flour
- 1/2 cup softened unsalted butter
- 4 to 5 tablespoons cold water
- 2 to 3 Granny Smith apples
- 1/8 cup sugar
- 1 teaspoon cinnamon
- 1 cup dark brown sugar
- 3/4 cup all purpose flour
- 1/4 cup softened butter
Combine all ingredients for the pastry shell in a bowl. Use hands to form a big ball of dough and split dough into 6. Using a rolling pin, roll out each ball and gently put into a pyrex dish ensuring not to break holes through the shell. If holes do form, simply roll the dough back into a ball and start again.
Next, in another clean bowl, combine the apples with the cinnamon and sugar and spoon into the shells filling each to the top.
Finally, mix all ingredients for the topping. Make sure the butter is evenly distributed. Put approximately 2-3 tablespoons of topping on each tart. For a more rustic crisp, add more topping. In my opinion, the topping is the best part so my crisps are always overfilling with apples and plenty of crunchy goodness.
Bake for 35-45 minutes in a 350 degree oven.
Let cool and enjoy.