Salted Caramel Apple Pie Pots with Crumble

Ingredients:

For the Apple Pie Pots:

* 2-3 Rolls of pre-made Puff Pastry, thawed 

* 5 Granny Smith Apples, cored, peeled,and diced into small chunks

* 2tsps Cinnamon Powder 

* 5tbsps All Purpose Flour 

* 1/4cup Granulated Sugar 

* 1/2cup Brown Sugar 

* Melted Butter to brush over dough

For the Salted Caramel Topping: 

* 1cup Brown sugar

* 1/2cup Unsalted Butter

* 1/4cup Milk

* 1tsp Vanilla Extract 

* 1-2tsps Sea Salt Flakes 

For the Honey Oat Crumble Topping:

* 2/3cup All Purpose Flour

* 1/4cup Brown Sugar

* 3tbsps Corn Syrup

* 1 + 1/2tsps Cinnamon Powder

* 2/3cup Rolled Oats

* 1/8tsp Sea Salt

* 6tbsps Unsalted Butter, melted 

Additional:

* Vanilla Ice Cream 

Directions:

1. You can make the crumble topping ahead of time and store it in an airtight container. To make the topping pre heat oven to 350degrees F. Line a baking sheet with parchment paper and grease the paper. 

2. Combine all the ingredients for the topping in a bowl, add in the melted butter and mix well with a fork. Ensure the dry ingredients are well coated with the melted butter. Spread the mixture on the prepared baking sheet. Bake at 350 degrees for 10-12 minutes. Once done, take the pan out of the oven and leave on a wire rack to cool. Once semi cool, breake the crumble into pieces (crumble it). The topping can be stored in an air tight container for up to 2 weeks, once the mixture has cooled completely. 

3. Next make the apple mixture for the Apple pie pots. Combine the apples, cinnamon, flour and two sugars in abowl and mix gently to coat well. 

4. PLace the pre made pastry dough on a work surface (lightly floured), and cut round rings, using a cookie cutter or a round shaped pie cutter. Line a baking tray with parchment paper and grease the parchment paper with cooking spray. Pre heat oven to 370degrees F. 

Note: If you are serving these apple pie pots from oven to table you may wnat to prepare the pots, place them on a baking tary and chill them until you are ready to bake.

5. Place a little (1-2tbsps) of the apple mixture in the center of each cut pastry round. Pick ends together and twirl them at the top to make a pouch shape. See photo above. Place each an inch apart on the prepared baking sheet. Once all the pie pots are done place the baking sheet in the refrigerator for 30 minutes prior to baking.  

6. When ready to bake, melt the butter and using a pastry brush, brush the pastry with the melted butter. Place the baking tray in the oven, and bake at 370degrees for 25-35 minutes. Baking time depends on individual oven temperatures. The Apple Pie Pots are ready when they turn a light golden brown. Place the baking tray on a wire rack to cool. 

Note: Make the Salted Caramel Topping while the apple pie pots are baking.

7. To make the salted caramel, combine the brown sugar, butter and milk in a heavy bottomed pan, and bring to boil on low to medium heat. Stir consistently until the mixture starts to simmer, and the butter and sugar are completely melted. You may need to turn the heat up or down depending on the rate the butter and sugar dissolve.

8. Once the mixture has started to boil, reduce the heat, and let simmer for 1 minute. Take the pan off the heat and add in the vanilla extract stirring well. Then add in the sea salt flakes and mix well. Leave to cool while the apple pie pots finish baking. 

Note: Should the mixture thicken while you wait, you can re heat in the microwave or in the pan for ease of pouring.  

9. Once the Apple pie Pots are done, place one on a serving plate. Add a scoop of vanilla ice cream on top and top with the caramel sauce. Sprinkle the oat crumble topping over the caramel sauce, and serve from oven to table. 

  

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