Dessert

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A Bite Size Piece of Heaven...All your favorite fall flavors in a Mini Pumpkin Tart. Perfect to make for Thanksgiving. 

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Ingredients:

For Crumble:

• 3/4 Cup Butter, Cold and Cubed
• 1/4 Cup Brown Sugar
• 1/4 Cup Sugar
• 1/2 Teaspoon Cinnamon
• Dash of Nutmeg
• 1 Cup Flour

For Batter:

• 3/4 Cup Flour
• 3/4 Cup Oats
• 2 Teaspoons Cinnamon
• 1/4 Teaspoon Nutmeg
• 1/2 Teaspoon Salt
• 3/4 Cup Unsalted Butter, Melted
• 1/4 Cup Brown Sugar 
• 1/4 Cup Maple Syrup 
• 1 Egg
• 1 Tablespoon Vanilla Extract
• 2 Granny Smith Apples, Cored, Seeded and Diced
• 1/3 Cup Chopped Walnuts
• 1 Tablespoon Lemon Juice

Instructions:

1. Preheat your oven to 350ºF.
2. Add Butter, Brown Sugar, Sugar, Cinnamon, Nutmeg and Flour into a mixing bowl. Using a fork, mash the ingredients up until a crumble forms.  Refrigerate. 
3. Add Flour, Oats, Cinnamon, Nutmeg and Salt together in a bowl. Stir to Combine. 
4. In a separate large bowl add the Butter, Brown Sugar and Maple Syrup. Whisk the ingredients together. 
5. Add the Egg and Vanilla Extract to the Maple Syrup mixture. 
6. Add half of the flour mixture into the bowl. Mix together well. Add the remaining flour mixture and mix just well enough until there are streaks of flour showing. Careful not to over mix. 
7. Squeeze the Lemon Juice over Cut Apples. Fold Apples into the Batter.
8. Pour the Batter into a 9 Inch Greased Baking Pan.
9. Sprinkle the Crumble on top of the Batter. 
10. Bake for 45 Minutes (baking time may vary based on pan). Cover the pan with Foil the last 5 Minutes of baking to prevent the Crumble from burning.
11. Let the cake cool for about 20 Minutes before slicing.
12. Serve and Enjoy!

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