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Fill muffin tin with crescent rolls. Alyssa Williams photo.

As many kids are beginning the act of social distancing, a big question will arise: what do I do for a month? One of my own hobbies is baking and naturally, enjoying a good dessert! This can all be done from the safety of one’s home. One of my favorite recipes is a twist on a mini apple crostata. It’s basically an open-faced apple pie, topped with ice cream and caramel. I was inspired to create the recipe just over a year ago. Now, my family enjoys this often and I want to share the ease and tastiness of it with more people. 

Time to make: 1 hour

Filling Ingredients:

• ⅓ cup corn starch 
• 5 apples 
• ½ teaspoon cinnamon
• 1 & ½ cups sugar
• ¼ teaspoon nutmeg 
• 3 cups water
• ¼ cup brown sugar 
• Splash of lemon juice (optional)
• (Instead of making your own pie filling, you can use a can of apple pie filling.)

Crostata Ingredients: 

• 1 (8 oz) package of crescent rolls
• Ice cream (optional)
• Caramel (optional)

Steps:

1. Peel, core, and dice all the apples. Then, mix in a bowl with a pinch of extra cinnamon (optional) and the lemon juice. 
2. Mix the water and sugar in a pot on the stove for two minutes. Stirring constantly. 
3. Add cornstarch, cinnamon, brown sugar, and nutmeg until mixed together. Then, bring to a boil for 2-3 minutes. 
4. Add in the apples and cook until softened. 
5. While apples are cooking, place crescent rolls in a muffin pan. (Side note: I like to put them in muffin liners. This helps them to hold their shape and makes it easier to remove them.) 
6. Place crescent roll crostatas in the oven for a couple minutes to cook the insides slightly before adding filling. 
7. Add the apple pie filling to the crescent rolls and cook fully until golden brown. 
8. Add ice cream and caramel on top for a sweet and beautiful dessert!

There will be extra apple pie filling (about a mason jar full). It is great for making more crostatas days later, or even just enjoying as a cup of applesauce. Hope you all enjoy them!