Apple Cobblers in a Cup

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Serves 6

Little apple cobbler cakes in ramekins. So cute and so moist. I love the ginger, brandy and vanilla bean that all add additional flavor to this recipe.

Filling
1/4 cup (1/2 stick) unsalted margarine
4-5 medium apples (such as Honeycrisp or Granny Smith; about 2 1/3 pound), peeled, cored, cut into 1/2-inch cubes
1/2 cup (packed) light brown sugar
1 teaspoon ground ginger
1/2 vanilla bean, split lengthwise
1/4 cup apricot jam
1/4 cup brandy
2 tablespoons fresh lemon juice

Topping
1/2 cup slivered almonds
1/4 cup cake flour
1/4 cup powdered sugar
1/4 cup sugar
1/4 teaspoons ground ginger
3 large egg whites, room temperature
1/4 cup (1/2 stick) unsalted margarine, melted
Pareve Vanilla ice cream
Six 5-6-ounces ramekins or custard cups

To make the filling:
Melt margarine in a large heavy skillet over medium heat. Add apples, brown sugar, and ginger. Scrape in seeds from vanilla bean (reserve bean for another use). Cook, stirring often, until apples are just tender, about 5 minutes. Add jam, brandy, and lemon juice. Stir until liquid is reduced by half, about 3 minutes. Divide filling among ramekins.

To make the Topping
Pulse almonds, flour, and powdered sugar in a food processor until almonds are finely ground. Whisk sugar and ginger in a large bowl. Using an electric mixer, add egg whites one at a time to sugar mixture, beating to blend between additions. With mixer running, gradually beat in hot melted margarine. Fold in almond mixture (topping will be thin).
Preheat oven to 350°. Pour topping over filling in ramekins, dividing equally. Place ramekins on a rimmed baking sheet.
Bake until topping is puffed and tops of cakes are golden brown, 25-30 minutes. Let cool for at least 15 minutes. Serve warm, topped with a small scoop of pareve ice cream.

One thought on “Apple Cobblers in a Cup

  1. Yeah!!! I just found my first new PESACH dessert recipe!!! (sans the vanilla bean, unfortunately). Super-easy to convert, since I always use almond flour and macadamia oil anyway… voila!

    Thank you Elizabeth & Emuna!

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