Cuisinart RTO-20C manual Little Brownie Cakes, Apple Crisp

Little Brownie Cakes Apple Crisp

Makes 6 servings

cooking spray

1⁄2cup firmly packed light brown sugar

1⁄3cup all-purpose flour

1⁄3cup unsweetened cocoa powder

1⁄8teaspoon salt

1large egg

3tablespoons unsalted butter, melted

1 teaspoon vanilla extract

1⁄4cup semisweet chocolate morsels

6 walnut or pecan halves (optional)

Preheat the toaster oven to 350º F. Lightly coat a standard 6-cup muffin pan with cooking spray.

Place the brown sugar (crumble into bowl to remove lumps), flour, cocoa and salt in a medium bowl and stir to blend. Add the egg and stir – batter will be thick and lumpy. Add the melted butter and vanilla, stir until smooth. Stir in the chocolate morsels.

Spoon the batter in equal amounts into the prepared muffin pan. Place a nut half in the center of the top of each brownie cake if using. Bake for about 18 to 20 minutes, until tops are puffed and crackled (they may still be moist when tested with a toothpick). Remove from oven and let cool in pan for 2 minutes, then remove from pan and place on a rack to cool completely, or serve slightly warm with a scoop of your favorite ice cream or frozen yogurt.

Nutritional information per cake:

Calories 166 (36% from fat) • carb. 26g • pro. 3g • fat 7g

• sat. fat 4g • chol. 51mg • sod. 67mg • calc. 29mg • fiber 0g

Makes 4 servings

cooking spray or unsalted butter

2apples (about 6-7 ounces each), peeled, cored, cut into 1⁄2-inch dice

3tablespoons dried cranberries or raisins

1⁄4cup + 3 tablespoons packed brown sugar

3⁄4teaspoon freshly grated lemon zest

3⁄4cup regular rolled oats

1⁄4cup plus 2 tablespoons unbleached all-purpose flour

1⁄4cup cold unsalted butter, cut into 1⁄2-inch pieces

3⁄4teaspoon ground cinnamon

1⁄4teaspoon ground ginger

1⁄4teaspoon pure vanilla or almond extract

Preheat toaster oven to 375°F. Lightly coat a 1-quart ovenproof dish with cooking spray or melted butter.

Place diced apples, cranberries or raisins, 1 tablespoon brown sugar and lemon zest in a medium bowl. Stir to coat. Place mixture in prepared baking dish, patting down firmly.

Place oats, remaining brown sugar, all the flour, butter, cinnamon, ginger, and extract in same bowl. Using a pastry blender or two forks, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. (This may also be done in a food processor fitted with the metal “s” blade or with a mini chopper, using the pulse.) Cover the apple mixture evenly with the crumb topping and place the baking dish of apples on baking pan. Lightly coat one side of a small piece of aluminum foil with cooking spray. Loosely cover the crisp with the foil, coated side down.

Bake for 45 minutes with the foil on, then for an additional 7 to 10 minutes to crisp the topping. Let stand 15 to 20 minutes before serving.

Nutritional information per serving:

Calories 87 (37% from fat) • carb. 12g • pro. 2g • fat 4g

• sat. fat 1g • chol. 6mg • sod. 147mg • calc. 23mg • fiber 2g

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