Prep time: 15-20 minutes

Cook time: 20-25 minutes

Filling Materials:

• 5 large apples cubed
• 1/3 cup sugar
• 1 tbsp. cinnamon
• Juice of 1/2 lemon
• 1 tbsp. corn starch with 1 tbsp. cold water

Crumble Materials:

• 1 cup flour
• 1/2 cup brown sugar
• 1 tbsp. vanilla sugar
• Pinch of salt
• 1/2 cup unsalted butter melted

Other Materials:

• 1 sheet puff pastry

Process:

1. In a medium sized sauce pan add in the cubed apples, 1/3 cup sugar, 1 tbsp. cinnamon, and juice of 1/2 lemon. Keeping the heat on medium/ high let the mixture come to a boil.
2. Cook the mixture for 8-10 minutes stirring often.
3. In a small bowl combine the corn starch and cold water.
4. Add the corn starch slurry and mix until the juice which was released from the apples turns into a jam/jelly consistency.
5. Remove from heat and set aside and let cool completely.
6. Preheat the oven to 385 degrees F.
7. Lay out the puff pastry on a flat surface and cut out circles about 2-2 1/2 inch diameter.
8. Grease the muffin tin and place the circles directly into the muffin tin.
9. Evenly divide the apple mixture amongst all the puff pastry. Set aside while you make the crumble topping.
10. In a small mixing bowl combine 1 cup of flour, 1/2 cup brown sugar,1 tbsp. vanilla, pinch of salt and 1/2 cup melted butter. Mix until the mixture resembles wet sand.
11. Top the apple mixture with the crumble topping.
12. Bake for 20-25 minutes. If the crumble topping is browning too quickly, cover with aluminum foil.
13. Let cool completely and ENJOY!