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Light and Tangy Mini Baked Apple Pies

Yield: 6 servings

Ingredients

  • 2 Tbsp. butter
  • ¼ cup + 2 Tbsp. brown sugar, packed
  • 3 cups (1-2 large apples) honey crisp or granny smith, ¼” dice
  • ¼ cup NAKANO® Citrus Seasoned Rice Vinegar
  • ¼ tsp. cinnamon
  • ⅛ tsp. nutmeg
  • 2 tsp. cornstarch
  • ¼ cup water
  • 1 cup granola, no fruit
  • 6 mini Mason jars, 4 oz., cleaned

Directions

  1. Preheat oven to 350ºF.
  2. In a saucepot, add butter and brown sugar and heat until it bubbles, 4-5 minutes. 
  3. Add diced apples, NAKANO® Citrus Seasoned Rice Vinegar, cinnamon and nutmeg. 
  4. In a small bowl, whisk together the cornstarch and water and add to the apple mixture.
  5. Cook apple mixture until thickened, 1-2 minutes. Remove from heat and spoon into jars. 
  6. Fill jars up to the bottom lip, reserving room for the granola. 
  7. Add 2-3 tablespoons of granola to the top of the jars.
  8. Place jars on a sheet tray and bake for 4-6 minutes, until granola is golden brown. Serve warm or at room temperature.

Tip: Swap butter for NAKANO® Rice Vinegar on your baked potato

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