27 Nov Crispy Sugared Apple Pie Cups
Gently place the wrappers inside the cupcake pan, carefully pressing them down into the well making sure not to create any tears in the dough.
In a small bowl, pour the Nectevia.
Brush the wrappers generously with the Nectevia.
Bake them at 350ºF for approx. 6-10 minutes, or just until they’re slightly golden and crispy (you want that little pool of nectar at the bottom, this will become a sweet, and slightly chewy surprise with each bite).
Now, fill them up with some of the apple pie filling.
Sprinkle the tops of each cup with 1 tsp. of Steviva.
Lightly torch (OR BROIL in the oven) each cup just until they form a crispy, candied, sugar shell.
Top them with some creamy, cool whipped topping and a sprinkle of cinnamon. Crack through that amazing sugared shell and DIG IN!
Sweetener Notes: For no-added calories, try using: MonkSweet+, Steviva Blend, or SteviaSweet! If you desire a reduced-sugar option, use CocoSweet+ or Fructevia.
Ingredients
Directions
Gently place the wrappers inside the cupcake pan, carefully pressing them down into the well making sure not to create any tears in the dough.
In a small bowl, pour the Nectevia.
Brush the wrappers generously with the Nectevia.
Bake them at 350ºF for approx. 6-10 minutes, or just until they’re slightly golden and crispy (you want that little pool of nectar at the bottom, this will become a sweet, and slightly chewy surprise with each bite).
Now, fill them up with some of the apple pie filling.
Sprinkle the tops of each cup with 1 tsp. of Steviva.
Lightly torch (OR BROIL in the oven) each cup just until they form a crispy, candied, sugar shell.
Top them with some creamy, cool whipped topping and a sprinkle of cinnamon. Crack through that amazing sugared shell and DIG IN!
