I tested and tweaked until this recipe was just right. It made its star debut at our family’s Sukkos table. Family members didn’t just want the recipe…they wanted a sample to keep in the freezer. You can also make this in one 9-x 13-inch pan and cut into squares.
Crust
2½ cups flour
1½ cups oats
1½ cups brown sugar
¾ teaspoon cinnamon
1½ cups oil
Caramel Mousse
1½ cups non-dairy whipped topping
8 ounces Tofutti cream cheese
⅓ cup sugar
1 teaspoon vanilla
½ cup caramel
Apple Topping
3 apples, peeled and thinly sliced
2 tablespoons oil
¼ cup sugar
2 teaspoons cinnamon
- Preheat oven to 350ºF. Line muffin pans with paper liners. You will need 18 cups. Grease an 8-x 8-inch square baking pan.
- Prepare the crust. In a large bowl, combine flour, oats, brown sugar, cinnamon, and oil. Mix to combine and press into prepared muffin cups. Press the remaining crust into the baking pan (this portion will be used as the topping). Bake for 15 minutes, or until edges begin to turn golden. Let cool.
- Once cool, crumble crust in the baking pan.
- Prepare the mousse. In the bowl of an electric mixer, beat non-dairy whipped topping until stiff. Remove from bowl and set aside. In the same bowl, combine cream cheese, sugar, vanilla, and caramel. Fold in whipped topping to combine. Pour mousse on top of crust in muffin cups, top with crust crumbles, and freeze.
- Prepare the apple topping. In a large bowl, toss apples with oil, sugar, and cinnamon. Heat a sauté pan over medium–low heat. Add apple mixture and cook, stirring frequently, until apples are soft, about 20 minutes (they can also be roasted in the oven). Set aside. (Refrigerate the topping if making in advance.)
- To serve, remove muffin pans from freezer and let defrost for 20 minutes. Drizzle with caramel. Warm apple topping if necessary, and top pies before serving.
Yield: 18 pies
For more great recipes, check out this weeks issue of Whisk by Ami
