Apple Cranberry Crisp Cups

For the sugared walnuts:
Combine walnuts, sugar, and salt in a non-stick pan on the stove over low heat. Gradually (and slowly) increase heat and mix constantly as sugar melts. Do not let it sit without being stirred. After about 15 minutes, you will notice the mixture begin to thicken and turn brown. As soon as the sugar is fully melted and the walnuts are covered, turn heat off. Remove the walnuts from the heat and let them cool prior to serving. You may need to break them apart if they have started to stick together. Don’t they smell good?

For the granola crust/topping:
Preheat oven to 350 F.

Mix all of the listed ingredients together in a bowl then press the mixture firmly into the bottom of 10 wells in a standard size cupcake tin. Place in oven and bake for 20-30 minutes (until brown) then remove from heat, set pan on a rack and let them cool. Use a knife to work your way around the edge of each and remove as they loosen. Two will be crumbled and used to sprinkle on top of finished product! Keep the oven on.

For the filling:

Mix all ingredients (except for half of the granulated sugar) together in a medium sized bowl. Place in a nonstick baking pan (just large enough for apples and cranberries to layer the bottom) and put it in the oven to bake at 350 F for 20 minutes. Remove from heat, stir and sprinkle half of the remaining sugar on top and place back in oven for another 20 minutes. Then pull it out again and sprinkle with the remaining sugar. Put it back in the oven. Bake for about 10 additional minutes and remove from heat.

Use a small spoon and scoop the filling onto each mini crust. Sprinkle top of each with granola and finely chopped sugared walnuts. You may also serve with whipped cream or vanilla ice cream! Enjoy!