APPLE PIE FILLING CUPS (PALEO/WHOLE 30/VEGAN)
Holy shizzzzz I can't believe today is the last day of my Whole 30! To be honest, I was very tempted to quit a few days early, but I figured I'd come this far and I may as well see it through. So instead, I got creative and whipped up a healthy fall dessert: Apple Pie Filling Cups.
James and Scott are still slamming stacks of chocolate chunk cookies for dessert (I can't blame them!), so I created this single serving recipe to satisfy my sweet tooth without any added sugar. The secret is to slice the apples thinly with a mandoline, then cover with foil so they stew in their own juices. The raisins add just enough natural sugar to transform boring ol' baked apples into a classic apple pie filling, while the pecans give it a satisfying crunch. The best part: 5 simple ingredients and 5 minutes of prep time are all you need to bake up this healthy fall dessert.
Creating a blossom pattern
Arranging your apple slices is the only thing remotely tricky about this recipe. I started by taking the largest slices and working in thirds to place them in groups of four around the edges of the ramekin, fanning them slightly. I used the last third to start the swirl pattern, working inward in tighter circles. This centered the blossom design, filled out the edges, and enabled me to pack in as much apple pie filling as possible!
Making more than one serving? Fill a small bowl with ice water and add a squeeze of lemon. A quick dip in the lemon water will prevent your apple slices from browning while you arrange the other desserts. Ready to get cooking?
Then let's do this!