Tag: crisp

APPLE CRISP

The best Apple Crisp is warm, fragrant, sweet, and full of delicious spices, and this recipe has it all! Serve with a scoop of vanilla ice cream for a truly winning combination!

A few things clearly announce the arrival of fall: colorful leaves, cozy sweaters, crisp cool air, pumpkin spice everything…and apples. Think apple picking, caramel apples, apple cider, and of course, apple crisp. Apple crisp is one of those “must-have” fall recipes. Since apple season runs from late July through November, fall is the ideal time to get the best and sweetest tasting apples.

Thanks to our modern storage techniques, we can enjoy most varieties of apples year-round! Though apples are at their best freshly picked, you can still get delicious apples pretty much whenever you want. So you don’t have to wait for fall to enjoy your favorite apple recipes.

You’ll discover you have a lot of apples to choose from.  It can be overwhelming to know which variety of apples to choose. And it does matter; some apples are better for baking, some for eating raw, and some for apple butter and apple sauces. So I’ve included a chart that will help you select an appropriate apple for how you intend to use it. But even this isn’t etched in stone. I have used honey crisp apples for baking many times, and I’m always happy with how they turn out. So use this as a guide to help your apple recipes turn out amazing!!

When choosing an apple, you want the best of the bunch. Choose apples that are firm with shiny skin and don’t have bruising or dents. Avoid the overripe ones as they taste mealy. Bruised apples give off an ethylene gas that promotes ripening, which may cause foods around them to spoil (so clean out your fridge often!). Store your apples in a cool, dry place or in a paper bag in the refrigerator for up to one month.

For this Recipe:

  • Start by peeling your apples and cutting them uniformly. I try to cut mine to 1/4 inch thick. You don’t want them too thin, or they will become too soft when baked. On the other hand, if they are too thick, they may not soften enough.
  • Place the cut apples in a bowl and toss with 1 teaspoon of vanilla.

  • In a separate bowl, whisk together brown sugar, flour, cinnamon, and ginger. Add the apples and stir to coat.
  • Spread the apples evenly in the 9×13 dish.

Topping:

  • Whisk together the flour, oats, brown sugar, cinnamon, nutmeg, and salt in a small bowl. Using a whisk or fork helps to break up any clumps.

  • Melt the butter and add it to the flour mixture. Using a fork, mix until coarse crumbs form. I find that using a fork allows you to mix and fluff simultaneously. You don’t want large clumps in your topping.

  • Sprinkle the topping evenly over the apples. It’s easiest to use your fingers to sprinkle the topping over the apples, breaking up any larger clumps as you go.

  • Bake for 40 minutes or until apples are tender and the top is lightly browned.

Serve while warm with a side of vanilla ice cream for a perfect fall dessert!

Apple Crisp

The best Apple Crisp is warm, fragrant, sweet, and full of delicious spices, and this recipe has it all! Serve with a scoop of vanilla ice cream for a truly winning combination!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Servings 12 servings

Ingredients
 

  • 8 cups apples (about 5-6 apples), peeled and sliced
  • 1 teaspoon vanilla extract
  • ½ cup brown sugar, packed
  • 4 tablespoons flour
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger

Topping:

  • 1 cup flour
  • 2 cups old fashion oats
  • 1 cup brown sugar, packed
  • 1½ teaspoons cinnamon
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon salt
  • ¾ cup butter, melted

Instructions
 

  • Preheat oven to 350°F. Lightly grease a 9x13 inch baking pan.
  • Peel and cut apples into ¼ inch think pieces and put into a medium bowl. Add 1 teaspoon of vanilla to the apples, and stir to coat evenly. Set aside.
  • In a small bowl, whisk together brown sugar, flour, cinnamon, and ginger. Add to the apples and stir to coat. Spread the apples evenly in the prepared 9x13 dish.

Topping:

  • In a medium bowl, whisk together flour, oats, brown sugar, cinnamon, nutmeg, and salt.
  • Melt the butter and add it to the flour mixture. Using a fork, mix until coarse crumbs form.
  • Sprinkle the topping evenly over the apples.
    **It's easiest to use your fingers to sprinkle the topping over the apples, breaking up any larger clumps as you go.
  • Bake for 40 minutes or until apples are tender and the top is lightly browned.
  • Serve warm with a scoop of vanilla ice cream

Notes

Best Apples for Baking: Granny Smith, Brauburn, Pink Lady, or Cortland.
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MINI APPLE PIE TARTS

These mini apple pie tarts are a fun twist on the classic apple pie. Filled with a homemade apple pie filling and topped off with a spiced crumble topping, you have a dessert that not only tastes amazing but is also fun to make and fun to eat! 

I love apple pie, and I thought it would be fun to develop a recipe for a mini tart version. These came out so delicious and are almost as fun to make as they are to eat. These are easy enough for kids to help with too.

The Tart Molds:

These particular tart molds are my absolute favorite. Why? For one, they are the perfect size, measuring 3-inches across, making them the ideal size for a handheld dessert. And the best part is they have a removable/push-up bottom, allowing the tarts to come out so easily with really no effort at all.  You can find these great mini-tart pans here.

I’ve written this recipe and the instructions using these tart molds, but you can also use a standard muffin pan. Of course, the finished product will look slightly different, but the taste will be the same.

Step by Step Instructions (with photos):

To start, you’ll need two pie crusts, either homemade or store-bought.

If you use store-bought pie crusts, let them sit at room temperature for 15 minutes, then carefully unroll them. If you use a homemade pie crust, roll it out into a ⅛” thick circle on a lightly floured surface.

Using a 3½-inch pastry cutter, cut twelve circles. Center a dough circle over a mini tart mold and gently press the dough down. Then gently press the dough against the fluted edges. Repeat for remaining tart molds. Place the dough-filled tart molds on a baking sheet for easier handling. Place the tarts in the refrigerator for 20-30 minutes to chill the dough.

While the dough is chilling, dice 2½ cups of apples (about two apples), then mix together the brown sugar, flour, cinnamon, and vanilla. Add to the apples and stir to coat the apples evenly. Set aside.

Next, in a separate bowl, combine the brown sugar, oats, flour, cinnamon, ginger, nutmeg, and salt.

It’s always better to mix your dry ingredients before adding the butter. It helps to ensure that the dry ingredients are evenly mixed together.

Once your dry ingredients are well combined, add the melted butter, stirring with a fork. Using a fork helps you to fluff the topping as you stir. Using a spoon or spatula can compact your topping and cause large clumps.

Remove the tarts from the refrigerator and fill each tart with two rounded tablespoons of apples (stirring the apples frequently to mix in the liquid that collects at the bottom of the bowl). Then add one tablespoon of the topping.

Bake in a preheated oven (400°F) for 20 to 25 minutes. The crust should be beginning to brown, and the filling should be hot and bubbly.

Move the pan to a cooling rack and allow the tarts to cool for 15 minutes. When the molds are cool enough to touch, pick one up and press up on the bottom with your fingers, lifting the tart out of the mold. Remove the round mold circle from the bottom of the tart and allow the tart to finish cooling on the cooling rack. Repeat with the remaining tarts.

Serve warm or store in an airtight container in the refrigerator for up to 4 days.

Freezing the Tarts:

If you want to make a large batch to have on hand or make them ahead of time to prep for a party, these tarts freeze well. Just allow them to cool completely and place them in an airtight container or freezer bag. Then, when ready to use them, thaw to room temperature, and they are ready to serve.

Tart Pans:

Mini Apple Pie Tarts

These mini apple pie tarts are a fun twist on the classic apple pie. Filled with a homemade apple pie filling and topped off with a spiced crumble topping, you have a dessert that not only tastes amazing but is also fun to make and fun to eat! 
4.96 from 24 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Servings 12 Mini Pies

Ingredients
 

  • 2 pie crusts, store-bought or homemade
  • 2½ cups diced apples, about 2 apples
  • ⅓ cup brown sugar, packed
  • 2 tablespoons flour
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla

Crumble Top:

  • ¼ cup flour
  • ½ cup quick-cooking oats
  • ¼ cup brown sugar, packed
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon salt
  • 3 tablespoons butter, melted

Instructions
 

  • Preheat the oven to 400°F
  • If you use store-bought pie crusts, let them sit at room temperature for 15 minutes, then carefully unroll them.
    If you use a homemade pie crust, roll it out into a ⅛" thick circle on a lightly floured surface.
  • Using a 3½-inch pastry cutter, cut twelve circles. Center a dough circle over a mini tart mold and gently press the dough down. Then gently press the dough against the fluted edges. Repeat for remaining tart molds. Place the dough-filled tart molds on a baking sheet for easier handling.
    **If you don't have mini tart molds, you can use a standard muffin pan.
  • Place the tarts in the refrigerator for 20-30 minutes to allow the dough to chill before adding the filling.

Filling:

  • While the dough is chilling, prepare the filling. Start by peeling and dicing the apples.
  • Mix together the brown sugar, flour, cinnamon, and vanilla. Add to the apples and stir until the apples are thoroughly coated. Set aside.

Topping:

  • In a separate bowl, mix together the flour, oats, brown sugar, cinnamon, ginger, nutmeg, and salt. Once combined, add the melted butter and stir with a fork, fluffing the topping as you mix.

Putting Tarts Together:

  • Remove the tarts from the refrigerator. Fill each tart with two rounded tablespoons of apples (stirring the apples frequently to mix in the liquid that collects at the bottom of the bowl).
  • Top each tart with one tablespoon of topping.
  • Place the pan of tarts in the preheated oven and bake for 20 to 25 minutes, or until the crust begins to brown and the filling is bubbly.
  • Remove the tarts from the oven and set them on a cooling rack for 15 minutes.
  • Once the molds are cool enough to handle, remove the tarts by pressing up on the bottom of the molds and lifting out the tarts. Allow the tarts to finish cooling on the cooling racks.
  • Store cooled tarts in an airtight container in the refrigerator for up to 4 days.

Notes

**There is a link to buy these mini tart pans in the blog post.
Freezing the Tarts: If you want to make a large batch to have on hand or want to make them ahead of time to prep for a party, these tarts freeze well. Just allow them to cool completely and place them in an airtight container or freezer bag. Then, when you are ready to use them, thaw to room temperature, and they are ready to serve.
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CAMPFIRE APPLE CRISP

Look out s’mores; you’ve got competition! This just might become your new favorite campfire dessert! So whether you are camping in the woods or gathered around a fire pit in your backyard, you can enjoy the warm, comforting flavor of apple crisp. 

Our family loves to go camping, and I mean hard-core tent camping where all of your food is cooked over a campfire! And every year, I try to keep the food interesting by thinking outside the box. Of course, S’mores are a given, and my kids would be really bummed if I left them out. But I like to add something new and different to keep it interesting (and keep them guessing)! So last year, I surprised my family with campfire apple crisp. My favorite comment of the evening was, “This is the fanciest camping dessert I’ve ever had!” I call that success!

Campfire apple crisp is not just for camping but will also work great for those fun evenings when you are gathered around your backyard fire pit or grilling with friends and family.

You can prepare the ingredients ahead of time and pack them in the cooler to put together at camp or make them right away for your backyard gathering. Either way, these are guaranteed to be a crowd-pleaser!

How to make Campfire Apple Crisp:

You’ll Need:

  • Heavy-duty aluminum foil
  • Apples, peeled and cut into 1/4-inch thick slices
  • lemon juice, **only if making ahead of time**
  • Brown sugar
  • Cinnamon

For the Topping:

  • Brown Sugar
  • Flour
  • Quick-cooking oats
  • Cinnamon
  • Nutmeg
  • Baking powder
  • Melted butter

INSTRUCTIONS

  • Tear off four sheets of aluminum foil, about 8-inches x 12-inches. Set aside.
  • Peel and cut the apples into ¼-inch slices. Set aside.

  • Mix together the brown sugar and cinnamon. Then sprinkle the mixture on the sliced apples, stirring to coat the apples evenly.

  • Evenly divide the apples between the four pieces of aluminum foil.
  • In a medium bowl, mix together the brown sugar, flour, oatmeal, cinnamon, nutmeg, and baking powder.
  • Add the melted butter and stir with a fork, fluffing the topping as you stir. Stir until the butter is evenly distributed and the topping is completely moist.

  • Evenly sprinkle the topping on the top of the apples.

Baking the Crisp:

  • Fold each of the foil packets up and seal.

  • Place on the grate over the campfire or on a pre-heated grill. Bake for about 20 – 30 minutes. The apple crisp is done when the topping is golden brown and the apples are soft. If you don’t have a grate over your fire, place the packets next to the coals (not in the coals), and rotate every 5 minutes until done, to help them cook evenly,

  • Carefully open the foil packets (be careful of the escaping steam) and top with ice cream if desired.

To Prepare Ahead of Time (to take on a camping trip):

If you are planning to make the apple crisp while camping, I suggest preparing all your ingredients ahead of time at home and assembling the crisp packets right before baking them at camp. The instructions are pretty much the same, except you will put everything in separate airtight containers until ready to assemble. You will also want to add a little lemon juice to the apples to prevent them from browning.

  • Cut up the apples and sprinkle with 2-3 teaspoons of lemon juice, toss to coat. Store in an airtight container and place in the cooler. The lemon juice helps to keep the apples from browning.
  • Place brown sugar and cinnamon mixture in a small airtight container.
  • Follow the instructions for making the topping. And also store in an airtight container.
  • When you are ready to bake the apple crisp, drain off any liquid in the apples, then mix the sugar and cinnamon with the apples. Next, divide the apples evenly over four (8-inch x 12-inch) foil sheets. Then, evenly divide the topping amongst the four packets, seal, and bake as instructed.

Campfire Apple Crisp

Look out s'mores; you've got competition! This just might become your new favorite campfire dessert! So whether you are camping in the woods or gathered around a fire pit in your backyard, you can enjoy the warm, comforting flavor of apple crisp. 
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Servings 4 servings

Ingredients
 

  • 4 cups apples (2 to 3 large apples), peeled and cut into ¼-inch thick slices
  • 2-3 teaspoons lemon juice, **only if making ahead of time, see instructions**
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon

Topping:

  • ½ cup brown sugar, packed
  • ½ cup flour
  • ¾ cup quick-cooking oats
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon baking powder
  • ¼ cup butter, melted
  • Aluminum Foil, heavy-duty

Instructions
 

  • Tear off four sheets of aluminum foil, about 8-inches x 12-inches. Set aside.
  • Peel and cut the apples into ¼-inch slices. Set aside.
  • Mix together the brown sugar and cinnamon. Then sprinkle the mixture on the sliced apples, stirring to coat the apples evenly.
  • Evenly divide the apples between the four pieces of aluminum foil.
  • In a medium bowl, mix together the brown sugar, flour, oatmeal, cinnamon, nutmeg, and baking powder.
  • Add the melted butter and stir with a fork, fluffing the topping as you stir. Stir until the butter is evenly distributed and the topping is completely moist.
  • Evenly sprinkle the topping on the top of the apples.

Baking the Crisp:

  • Fold each of the foil packets up and seal. Place on the grate over the campfire or on a preheated grill. Bake for about 20 minutes. The apple crisp is done when the topping is golden brown and the apples are soft.
  • Carefully open the foil packets (be careful of the escaping steam) and top with ice cream if desired.

**To Prepare Ahead of Time (to take on a camping trip):**

  • Cut up the apples and sprinkle with 2-3 teaspoons of lemon juice, toss to coat. Store in an airtight container.
  • Place brown sugar and cinnamon mixture in a small airtight container.
  • Follow the instructions above for making the topping. And also store in a separate airtight container.
  • When you are ready to bake the apple crisp, drain off any liquid in the apples, then mix the brown sugar and cinnamon mixture with the apples. Next, divide the apples evenly over four (8-inch x 12-inch) foil sheets. Finally, evenly divide the topping amongst the four packets, seal, and bake as instructed above.

Notes

For best results and even cooking, place the foil packets on a grate above the coals or use a grill. Don't place the apple crisp directly in the coals as the extreme heat will burn the crisp. If you don't have a grate for the fire, you can place the foil packets next to the fire or coals and rotate the foils every 5 minutes to evenly cook the crisp. 
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CHERRY VANILLA CRISP

This dessert combines the sweet, tart taste of fresh cherries with the distinct flavor of vanilla. It’s a dessert that pairs perfectly with a scoop of vanilla ice cream. You just might find yourself counting the days until the next cherry season!

Growing up in the Pacific Northwest, fresh cherries were easy to come by. The cherry season would start around the first week of June and last until late August. So that meant my summers were full of eating sweet, tart cherries and having pit spitting contests with my brothers out in the backyard! I was pretty good, too (it’s all about the arc).

My favorite cherries are Rainier cherries, with their bright yellow and red skins and super sweet flavor. Though we no longer live in the Pacific Northwest, we still look forward to the cherry season. They are more expensive here in Hawaii and not quite as fresh, but they still remind me of home. So I always buy two bags, one for eating (and spitting the pits) and one for baking. And this recipe is one of our “must-make” recipes for cherry season! I think it will become yours too!

I like to use bing cherries or other dark red varieties for this recipe. This recipe does take almost 4 pounds of cherries. And I highly recommend buying extra cherries just to eat; otherwise, you may find yourself smacking hands trying to snatch the cherries you need for the dessert.

Pitting the Cherries:

Before making the dessert, you need to pit the cherries (remove the pits). I call it a labor of love, and it’s so worth it!! The easiest way I find to remove the pits is to cut the cherry almost in half, using a small knife but leaving the cherry intact. Then pop out the pit with my thumb. They make cherry pitters, but I can’t attest to how well they work. Of course, if you do not like pitting cherries by hand, you could always purchase a pitter.

Making Cherry Crisp

Once the cherries are pitted, this recipe comes together quickly. The steps for this dessert are as follows:

  • Add the pitted cherries to a large bowl and mix with sugar, vanilla, cinnamon, flour, and salt. The flour helps thicken up any cherry juice.
  • Transfer the cherries to the prepared baking dish.

The Topping:

  • In a medium bowl, mix flour, oats, sugar, salt, and cinnamon until thoroughly combined.
  • Melt the butter in a microwave-safe bowl. Then using a pastry blender, pastry cutter, or fork, work the butter into the dry ingredients until everything is moist and resembles coarse crumbs.
  • Sprinkle over the top of the cherries.
  • Bake until the filling is bubbling and the topping is golden brown, about 50 to 60 minutes.
  • Let it cool slightly before serving. Then, serve with vanilla ice cream, and enjoy!

Cherry Vanilla Crisp

This dessert combines the sweet, tart taste of fresh cherries with the distinct flavor of vanilla. It's a dessert that pairs perfectly with a scoop of vanilla ice cream. You just might find yourself counting the days until the next cherry season!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 50 minutes
Course Dessert
Servings 12 servings

Ingredients
 

  • 7-8 cups pitted cherries, about 4 pounds
  • ⅔ cup sugar
  • 2 tablespoons vanilla
  • 2 teaspoon cinnamon
  • 3 tablespoons flour
  • ¼ salt

Topping

  • 1 cup flour
  • 2 cups oats
  • 1 cup brown sugar, packed
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ¾ cup butter, melted

Instructions
 

  • Preheat the oven to 350°F.
  • Prepare a 13 x 9-inch pan by lightly greasing the bottom and sides.
  • Add the pitted cherries to a large bowl and mix with sugar, vanilla, cinnamon, flour, and salt.
  • Transfer cherries to the prepared baking dish.

Topping

  • In a medium bowl, mix flour, oats, sugars, salt, and cinnamon until completely combined.
  • Melt butter in a microwave-safe bowl. Then using a pastry blender or pastry cutter, work the butter into the dry ingredients until everything is moist and resembles coarse crumbs.
  • Sprinkle evenly over the top of the cherries.
  • Bake until the filling is bubbling and the topping is golden brown, about 50 to 60 minutes.
  • Let it cool slightly before serving. Serve with vanilla ice cream.

Notes

If you don’t have a cherry pitter, the easiest way to pit cherries is to cut the cherry with a small knife, going halfway around the pit, leaving the cherry intact. Using your fingers, dislodge the pit. 
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RHUBARB STRAWBERRY CRISP

Rhubarb strawberry crisp is the perfect dessert to usher in the beginning of summer. It’s an ideal balance of sweet and tart that will keep you coming back for more!

I grew up on rhubarb, and to me, rhubarb is the taste of summer. My mom always had rhubarb growing in our backyard when we were kids. She made rhubarb crisp, rhubarb pie, and rhubarb sauce. So I just assumed rhubarb would be in my life forever, and I would usher in summer for my kids with a warm rhubarb pie and vanilla ice cream. Is anyone else’s mouth watering right now? So what happened? We moved to Hawaii, and the climate is too warm here, at least at our elevation. Now, I’m not complaining; it’s just a fact that we can’t grow rhubarb here. Trust me, we have tried, or I should say, my husband has tried. He knows how much I want rhubarb to grow in our garden. I have heard that people have had success in growing it here at some elevations where it’s cooler. So maybe we should just move to the mountains…But in the meantime, I keep a keen eye out for rhubarb at the grocery store. Because it doesn’t grow well here, I might see it once a year or at most twice, but when I see it, I buy it! And for a little while, I’m transported back to warm summer nights, bare feet on soft green grass, backyard barbecues followed by backyard campouts, and my mom’s amazing rhubarb pie, the true taste of summer!

Enough reminiscing…Let’s talk about the recipe! When choosing rhubarb, look for firm, crisp stalks with shiny skins. Avoid stalks that are limp with blemishes and split ends. If you’re harvesting it fresh from your garden, use stalks that are at least 10 inches long. Always leave some stalks on your plant so you don’t kill it.

FOR THIS RECIPE:

Cut both your strawberries and rhubarb to a uniform 1/4 inch. Uniformity allows for the fruit to cook evenly. Toss with sugar and flour. Add the fruit to a 9 x 13-inch pan.

To make the perfect crumble top, I like to mix the flour, brown sugar, cinnamon, salt, and oats with a whisk. Using a whisk helps to get everything mixed thoroughly and evenly and helps to remove any lumps in the brown sugar. When combined, I add the melted butter and mix with a fork until everything is evenly moist. Finally, I sprinkle the crisp on top of the fruit with my fingers. It makes it easier to distribute the topping evenly and prevents it from being too clumped together.

Bake it in the oven at 375 degrees for 45 minutes or until it is bubbling and the topping is lightly browned. Let it cool for 20 to 30 minutes before serving.

Rhubarb crisp is best served with a scoop of vanilla ice cream. Trust me; it completes the dish! Enjoy!

Rhubarb Strawberry Crisp

Rhubarb strawberry crisp is the perfect dessert to usher in the beginning of summer. It's a perfect balance of sweet and tart that will keep you coming back for more!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Course Dessert
Servings 12

Equipment

  • 9 x 13 baking pan

Ingredients
 

  • 1 cup granulated sugar
  • 5 tablespoons flour
  • 4 cups fresh strawberries, sliced to ¼ inch thickness
  • 4 cups rhubarb, sliced to ¼ inch thickness

Crumble Top

  • 1 cup flour
  • 1 cup brown sugar, packed
  • 2 cups rolled oats, (old fashioned, not quick-cooking)
  • 1½ teaspoons cinnamon
  • ¼ teaspoon salt
  • ¾ cups butter, melted

Instructions
 

  • Preheat oven to 375°F degrees.
  • In a large bowl, combine the sugar, flour, strawberries, and rhubarb. Place the mixture in a 9 x 13 baking dish.
  • In a separate bowl, mix flour, brown sugar, oats, cinnamon, and salt with a whisk to remove lumps and combine well. Stir in melted butter with a fork, fluffing as you mix.
  • Using your hands, evenly sprinkle the crumble topping over the fruit.
  • Bake for 45 minutes or until it is bubbling and the topping is lightly browned.
  • Allow to cool for 20 minutes and serve warm or at room temperature with a side of vanilla ice cream.
  • Store leftovers in the refrigerator for up to 3 days.
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