Anyone else out there have major issues with portion control? I’ve got the solution for you! RAMEKIN DESSERTS! In fact, ramekin anything not only helps your creations look super cute, but also helps to keep your intake amounts in check. I’ve found that for those who live a healthy lifestyle and avidly refuse to count calories, like myself, it can be easy to overeat. I’m all for eating as your body needs, but ever get to the bottom of a bowl or a bag in less than 7 minutes and just kinda sit back and question your life decisions? It’s not a good feeling. If I’m eating out of a ramekin, it feels more like a set amount with ceramic borders that I can’t cross, whereas with a slice or a plate there’s more temptation involved.
I didn’t get around to making pies this Thanksgiving, but I’ve been craving apple pie lately, so I came up with this recipe in the spirit of Christmas. I went the ramekin route, but also used clean and healthy ingredients in case a little voice told me to go for that second one, no real damage would be done.
I LOVE tart apple pies, so I used mostly Granny Smith apples, but I also threw together a cherry and cinnamon topping to add more tartness. It also felt a bit more Christmas-y to me. I was surprised at how well the flavors and textures worked together!
Try out the recipe below for some pie goodness!
Yield: 6 mini pies
Ingredients:
(Crust):
2 cups almond flour
1 large egg
2 tbsp. organic virgin coconut oil, chilled
¼ tsp. salt
¼ tsp. baking soda
(Filling):
5 Granny Smith apples, sliced
2 Fuji apples, sliced
4 tbsp. organic raw honey
2 tbsp. cinnamon
(Topping):
¼ cup dried, unsweetened cherries, chopped
½ cup water
3 tsp. organic raw honey
¼ tsp. cinnamon
Other Stuff You’ll Need:
6 – 6 oz. ramekins
baking sheet
2 large bowls
small saucepan
blender
Directions:
- Preheat oven to 300 degrees.
- In your sauce pan, throw in the chopped cherries, water, honey, and cinnamon. Turn on to medium heat. Mix until the honey dissolves, and bring to a simmer. Turn the heat off.
- Pour the cherry mixture into your blender and blend until it’s smooth. Pour back into sauce pan and set aside to cool.
- In a large bowl, mix the almond flour, salt, and baking soda. Then, add the coconut oil and egg. Mix until you get a doughy consistency that can be handled without falling apart. Place in fridge while you make the filling.
- In the second large bowl, toss together the sliced apples with the cinnamon and honey, making sure the apples are well coated.
- Lightly spray the ramekins with coconut oil. Then press a tablespoon amount of the crust dough at the bottom of each one. You don’t need any on the sides.
- Pour equal amounts of the apple filling in each ramekin. Since the apples cook down, add more to go above the edge. You can dollop a bit more of coconut oil on top of the filling at this point (optional).
- Using the rest of the dough, sprinkle a thick layer on top of the filling to make a crumbly crust.
- Place the ramekins on baking sheet and place in the oven on center rack. Bake for 35-40 minutes, or until the crust is golden brown and filling is bubbling.
- Take out of the oven, and set aside to cool down. Spoon the cherry topping on each pie, and enjoy!
