This dessert is a riff on the classic Apple Pie à la mode - but a whole lot easier and faster to prepare. The fresh baked apples give the familiar and creamy texture of apple pie filling and the roasted dried apples crisp up like pie crust. We couldn't stop snacking on the dried apple crisps while we were photographing this recipe - you've been warned! Together, the fresh and dried apples make a perfect pie substitute with a whole lot less work. This dish is perfect for a last minute dessert or sweet treat!
Apples à la Mode
1 Cup Jansal Valley® Dried Apple Rings / quartered
2 Golden Delicious or Honey Crisp Apples / seeds and stem removed / cut into ¼” thick slices
3 Tbs Butter / melted
2 Tbs Raw Turbinado Cane Sugar (see tip below!)
1 tsp Cinnamon
2 tsp Lemon Juice / approx ½ lemon
Parchment Paper (see tip below!)
4 Scoops Vanilla Ice Cream or Whipped Cream
Optional (but highly recommended) Topping: Caramel
Preheat oven to 350°F.
Combine all ingredients into a bowl and toss to coat apples evenly.
Line a cookie sheet with parchment paper (see tip!) and arrange the apples in one flat layer.
Roast for 12 - 15 minutes, or until the fresh apples are tender.
Serve the apples in a bowl topped with ice cream and enjoy!
...for a rustic finish
Raw turbinado cane sugar gives a subtle molasses flavor and a rustic texture due to its larger crystals.
...for an easy clean up
At Sid Wainer & Son's test kitchen we live for parchment paper. Using it to line sheet trays preserves your pans and makes clean up a cinch!