Extra-virgin olive oil replaces the butter, offering a mellow, concentrated sweetness to the glazed apples. Sugar, a hint of cinnamon and a handful of raisins complete the apple mixture.
Finally, top with fun shapes made out of refrigerated pie crusts and a mint leaf garnish.
Sauteed Apple Crisp
- 1 refrigerated pie crust from (15-oz.) pkg.
- 1/4 C plus 1 T extra-virgin olive oil
- 1/4 C plus 2 tsp. granulated sugar
- 4 large crisp apples, peeled cored and sliced
- 1/3 C raisins
- 3/4 tsp. cinnamon
- 8 scoops vanilla or dulce de leche ice cream
- 8 fresh mint leaves
Heat oven to 375 degrees. Brush crust with 1 tablespoon olive oil; sprinkle lightly with 2 teaspoon sugar. Cut into 8 wedges or shapes. Place crust pieces on baking sheet. Bake 7 to 8 minutes or until puffed and light golden. Remove from oven; set aside.
Meanwhile, heat remaining 1/4 cup olive oil in large skillet over high heat. Add apples; cook and stir 4 minutes. Reduce heat to medium-high. Add raisins; sprinkle with remaining 1/4 cup sugar and cinnamon. Cook 3 to 4 minutes longer or until sugar is dissolved and mixture thickens enough to coat apples, stirring occasionally.
Place one wedge or shape of pie crust on each of eight serving dishes. Top each with one-eighth of apple mixture. Top with remaining crust pieces. Place one scoop ice cream on each plate. Garnish with mint leaves. Makes 8 servings.
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