Serves 1
Directions
- 1Place all apple sauce ingredients in a pot and cook down until apples are soft.
- 2Drain excess liquid from apples, reserving some if a chunkier texture is desired, and blend until smooth. Allow to cool.
- 3Whip the non dairy whip with confectionary sugar using a hand blender until stiff peaks form.
- 4Slowly fold the cooled apple sauce into the whipped mixture until fully combined.
- 5Mix all crumble ingredients together until a sand-like texture forms.
- 6Spread the crumble on parchment-lined paper and bake at 350F until golden and crispy.
- 7Remove crumble from oven, let cool, and break into bite-size pieces.
- 8Assemble the cups by layering the crumble on the bottom, filling with mousse, and topping with more crumble.
- 9Refrigerate for a minimum of 3 hours or keep in the freezer.
Ingredients
- 6-7 large honey crisp apple, quartered
- 2/3 cup sugar
- 1/3 cup brown sugar
- 2 whole lemon juice
- 2 tsp cinnamon
- 1 pinch salt
- 1/2 cup water
- 2 cups non dairy whip
- 1/2 cup confectionary sugar
- 1 cup flour
- 2/3 cup light brown sugar
- 1/2 cup oil
- 1 tbsp vanilla extract
- 1 whole egg
- 2/3 cup instant oat
- 1 pinch cinnamon
- 1 pinch salt
Equipment
pothand blenderparchment paperoven
Tips
- You can use store-bought applesauce if you must, though homemade makes a difference.
- Reserve some cooked apples to add back into the smooth sauce if you prefer a chunkier mousse.
- The dessert can be served straight from the fridge or semi-frozen from the freezer.
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