Apple Mousse Crisp

Name: Apple Mousse Crisp
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

Serves 1

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Apple Mousse Crisp

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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.

Apple Mousse Crisp

Serves 1

facebook.com

Apple Mousse Crisp

facebook.com

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.