Mini Apple Pies with Almond Crumble

California's farmers are working hard to produce local, affordable food using smart water technology. Our world-class conservation efforts consistently make California one of the most water efficient food producers around. Another reason to be proud of California and to “Keep the State on Your Plate!”

Ingredients:

• ½ cup firmly packed brown sugar, divided
• ⅓ cup sliced almonds
• ¼ cup all-purpose flour
• 3 tablespoons cold Parkay® Original-stick
• Baking Spray
• 1 (15 ounce) package refrigerated pie crusts
• 1 pound apples (such as Braeburn), cored, chopped
• ½ teaspoon ground cinnamon
• ½ teaspoon vanilla extract

Directions

1. Stir together 6 tablespoons brown sugar, almonds and flour in small bowl.
2. Cut in Parkay with pastry blender until mixture resembles coarse crumbs; refrigerate until ready to use.
3. Preheat oven to 375 degrees F.
4. Spray 18 medium nonstick muffin cups with baking spray.
5. Roll each pie crust into a 13-inch circle on floured work surface.
6. Trim and discard edges to make two 10-1/2-inch square crusts.
7. Cut each crust into 9 square pieces.
8. Carefully press pieces into muffin cups; set aside.
9. Combine apples, remaining 2 tablespoons brown sugar, cinnamon and vanilla in large bowl.
10. Spoon 1/4 cup apple mixture into each crust-lined muffin cup.
11. Bake 20 minutes.
12. Top each with crumble mixture; bake 8 to 10 minutes more or until crumble browns.
13. Cool in pan 5 minutes; carefully remove from muffin cups.
14. Top each with whipped cream just before serving.