Remember this post from last fall? We have a tiny Honeycrisp tree in our yard at the cabin, which produces the most beautiful, delicious fruit…and we have no idea why or how. We don’t touch it all season, it’s subjected to some pretty fierce wind, and it’s all by it’s lonesome (which was confusing to me until I read that Honeycrisp is a varietal that self-pollinates). We ended up with quite the crop this season, so I’m always looking for easy ways to use up the apples (there are only so many sliced apples a family can eat, before you need to start dressing them up a little!). This recipe is far easier than making apple pie yet has all the yummy flavor served up fresh and warm. Perfect for the season! See also this delish apple crisp recipe from my mom’s blog (link here).
I needed to be a little bit faster with the camera for this shot, as the ice cream melts quickly when the warm apples are placed on top. The picture doesn’t do the dessert justice.
Fried Apple Sunday with Pie Crust Crisps
Apples (1 per person), sliced
2 tablespoons butter
3 tablespoons brown sugar
Refrigerator Pie Crust
1 tablespoon butter, melted
3 tablespoons sugar
1/4 teaspoon cinnamon
Vanilla Ice Cream
Brush melted butter over surface of pie crust round.
Mix cinnamon and sugar and sprinkle over pie crust.
Cut into strips.
Bake at 425 degrees for 10-12 minutes.
Melt butter in a fry pan.
Add brown sugar and stir while bringing to a simmer.
Add sliced apples and cook until soft.
Pour over ice cream and serve with Pie Crust Crisps.