There's just something about the combination of sweet apples and salty crisps that make these mini apple pies ahhhmazing! We especially love this healthy recipe as mini's because it's so much easier to manage for the kids. Not to mention the fact that the small sizing helps with portion control!
Speaking of portion control, these Mini Apple Sea Salt Crisps are so healthy, you COULD eat the whole batch and not even feel bad about it, but we know you won't... you'll share... right?
ENLIGHTENED Sea Salt Roasted Broad Bean Crisps make the perfect base for this recipe. A few pulses in a food processor give you the perfect consistency. Plus, the broad beans are a super healthy, high-protein replacement for cookie or graham cracker.
Softly simmered apple pieces are scooped onto the crisp crust. Keep this recipe as healthy as possible by not cooking the apples down with butter, and the dash of lemon juice really brings out the tartness to counter the sweet. NOMS.
- ½ cup Sea Salt Crisps, finely ground
- 1 ½ tsp. confectioner’s sugar
- 2 ½ tsp. coconut oil, melted
- 1 red apple, peeled and diced
- 2 tbsp. sugar
- 4 tbsp. water
- ½ tsp. lemon juice
- 2 tbsp. flour
- 1 tbsp. cinnamon sugar
- ¼ cup quick cooking oats
- 2 tbsp. coconut oil
- Combine the ingredients, then distribute evenly into 5 cupcake tins.
- Press down into each tin to make the crust packed and level.
- Bake at 375 degrees F for 7 minutes or just until slightly golden brown.
- Add all of the ingredients to a small pot, then cook over medium heat until soft, stirring often.
- Divide the filling evenly among the 5 baked pie crusts.
- Combine ingredients, then sprinkle over the top of each pie (dividing the topping evenly among the pies).
- Bake at 375 degrees for 10 minutes, then enjoy!
What's your favorite healthy pancake recipe? Let us know and be sure to follow us here and on Instagram as we share tips for healthy living and healthy recipes all year long.