Apple Crisp Cupcake Pan. Add the vanilla, brown sugar to the brown butter. Peel, core and slice apples to make the filling. Line a cupcake pan with 12 liners. Peel the apples and cut into small cubes.
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Cool 30 minutes in the pan, then remove from the pan and store in the fridge. Spoon apples over cheesecake filling to fill the cups almost to the top. Using an electric mixer fitted with the paddle attachment or a handheld mixer, mix together all the crust ingredients. In the bowl combine the apples, sugar, lemon juice and part of the cinnamon to the bowl. Using a hand or standing mixer, beat together all ingredients until combined and mixed. Turn to low and cook until apples are tender.
Preheat the oven to 350 degrees and line the cupcake pan with the liners.
Now, place the frosting in a piping. Apple crisp mini cheesecakes are an easy and delicious fall dessert, perfect for parties, and the upcoming holiday season. Pour the wet mixture into the dry mixture and mix until combined. Place apple chunks into the flour mixture and toss well to ensure the apples are well coated. Then, mix everything so that you thoroughly coat all of the apple slices with the mixture. Preheat oven to 350f and coat a 9×13 inch baking pan with nonstick cooking spray.
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Add light brown sugar, corn starch, cinnamon and nutmeg and stir well. Add all ingredients into a pot and stir on medium heat until bubbling. Peel the apples and cut into small chunks. Add light brown sugar, corn starch, cinnamon and nutmeg and stir well. In a small bowl, mix together flour, baking powder, and salt.
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Next, put all ingredients for topping except for avocado oil and 1 tbsp of water in blender/food processor and blend until a fine mixture. Stir until smooth and add the flour, oats, pecans, cinnamon, nutmeg, and salt. Add the vanilla, brown sugar to the brown butter. Finally, generously sprinkle cinnamon oat crumbs on top. Preheat oven to 350f and coat a 9×13 inch baking pan with nonstick cooking spray.
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Peel, core and slice apples to make the filling. Place apple chunks into the flour mixture and toss well to ensure the apples are well coated. Your topping should be crumbly, but if you press it together it holds its shape. Peel, core and slice apples to make the filling. Preheat the oven to 350 degrees and line the cupcake pan with the liners.
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Cool 30 minutes in the pan, then remove from the pan and store in the fridge. Beat those ingredients together and press the dough into a baking pan. Finally, generously sprinkle cinnamon oat crumbs on top. Preheat oven to 350 degrees f. Add your crumb mixture evenly on top of each, about 1 tablespoon per mini pie.
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Stir until smooth and add the flour, oats, pecans, cinnamon, nutmeg, and salt. Sprinkle ¼ teaspoon of the cinnamon sugar mixture over the apples in each pie. Use a melon baller or small spoon to scoop out the apple core and seeds. Turn to low and cook until apples are tender. Peel the apples and cut into small chunks.
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In a medium size pan, melt butter, add apples, brown sugar, salt and cinnamon. Turn to low and cook until apples are tender. Gently press the apples with your palm. In a small bowl, mix together flour, baking powder, and salt. Preheat oven to 350f and coat a 9×13 inch baking pan with nonstick cooking spray.
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Next, put all ingredients for topping except for avocado oil and 1 tbsp of water in blender/food processor and blend until a fine mixture. Sprinkle ¼ teaspoon of the cinnamon sugar mixture over the apples in each pie. Peel the apples and cut into small chunks. In another bowl, whisk together sugar,. Add light brown sugar, corn starch, cinnamon and nutmeg and stir well.
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Place evenly sliced apples in a large bowl. Using a hand or standing mixer, beat together all ingredients until combined and mixed. Finally, generously sprinkle cinnamon oat crumbs on top. Pour butter into a medium size bowl. In a medium bowl, combine the flour, brown sugar and pecans/walnuts add butter and mix in until crumbly.
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Get out another mixing bowl. Spoon apples over cheesecake filling to fill the cups almost to the top. Add the vanilla, brown sugar to the brown butter. Peel the apples and cut into small cubes. Scoop the batter into muffin cups until 3/4 full.
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