Individual Apple Crisp

Ingrédients

• 1 bâton butter, diced
• 1 cuillère à café cinnamon
• 1/2 tsp ginger
• 1 pincée kosher salt
• 4 larges braeburn apples
• 1 1/3 cuillères à soupe honey
• 2/3 tasse, emballé brown sugar
• 3/4 tasse oats
• 3/4 tasse flour

Directives

1. In a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture.
2. Refrigerate while preparing the apples.
3. Cut a small layer off the bottom of each apple to create a flat, stable bottom surface.
4. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1" outside of the core, similar to removing the top of a pumpkin when carving a Jack O'Lantern.
5. Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple.
6. Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples.
7. Bake in oven at 350 °F (175 °C) on the top or middle rack for 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance.
8. Let apples stand for 10 minutes before serving.