2 pounds apples (about 4-6 medium sized), granny smith and gala 1 teaspoon grated orange zest 1 tablespoon freshly squeezed orange juice 1 ounce (15 ml)rum 2 ounces granulated sugar 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon all-spice Lemon peel, for garnish For the Topping: 4 ounces all purpose flour 3 tablespoons granulated sugar 3 tablespoons light brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 2 ounces oatmeal 2 ounces slivered almonds (optional), chopped 2 ounces cold unsalted butter, diced
Preheat oven to 350° F. Peel, cut and chop the apples. You can use an apple corer/slicer to make it easier. Then just chop the apple slices into chunks. Combine the apples with the orange zest, juice, rum, sugar, and spices. Mix until all the ingredients are thoroughly combined. Pour the apple mixture into the shot glasses. To make the topping, in a small bowl, combine the flour, sugars, spices, salt, oatmeal, almonds, and cold butter. Using a fork or pastry blender, cut the butter into the dry ingredients until the mixture resembles course crumbs the size of peas. Top each of the apple-filled shot glasses, with a liberal amount of the topping, pressing down to pack it in. Place the glasses on a baking sheet that has been line with parchment paper, to catch any drips. Bake the shooters for about 20-25 minutes until the top is brown and the apples are bubbly, rotating the pan halfway through baking. Remove from the oven and place on a cooling rack. Allow the shooters to cool before handling. Avoid extreme temperature changes as the glasses might shatter. Serve warm.