A straightforward tuna salad with Asian flavors that is delicious on top of bok choy leaves or in a sandwich.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 50 mins |
| Servings: | 2 |
| Yield: | 2 8-ounce apple crisps |
Ingredients
- 2 small tart apples, cored and thinly sliced
- 2 tablespoons pure maple syrup
- ½ teaspoon lemon juice
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- 1 pinch salt
- 2 tablespoons rolled oats
- 2 tablespoons whole wheat flour
- 1 tablespoon pure maple syrup
- ¼ teaspoon ground cinnamon
- 1 pinch salt
- 1 tablespoon unsalted butter, softened
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 8-ounce ramekins and place them on a baking sheet.
- Make the filling: Combine apples, maple syrup, lemon juice, vanilla extract, cinnamon, nutmeg, allspice, and salt in a bowl; toss until thoroughly mixed. Divide mixture between the prepared ramekins.
- Prepare the topping: Combine oats, flour, maple syrup, cinnamon, and salt in a bowl; mix until thoroughly combined. Cut in softened butter until mixture resembles coarse crumbs. Sprinkle crumb topping evenly on top of the filling in the ramekins.
- Place baking sheet with ramekins into the preheated oven and bake until apples are tender and the topping is slightly browned, 25 to 30 minutes. Cool for 10 to 15 minutes before serving.
- The apples I used for this recipe were not very juicy. If your apples are on the juicier side, you may want to add 1/2 to 1 teaspoon of flour or cornstarch to the filling to help it set up better. Also, make sure to slice your apples approximately 1/8-inch or thinner to ensure they cook properly.
Nutrition Facts
| Calories | 236 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 5 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 161 mg |
| Sugars | 29 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe and it was really great! I divided it into four ramekins because I’m watching my calories. The first night I ate it as a dessert and it was awesome! The next morning I added one of my ramekins to my oatmeal and it was delicious!!! I’m going to make some more just for my morning’s oatmeal!! Thank you so much for posting this amazing fall recipe!!
Nice and simple. I never eat more than 5 tsp of sweetener in a day, so I cut the recipe down to just that and it was still very yummy.
We liked it a lot:) I made three ramekins of it because mine are small.