- 4 small or 2 large pumpkin or other sweet nut muffins
- 1 stick butter, melted
- 3 tablespoons butter
- 5 granny smith apples, peeled, cored and cut into large chunks
- Juice of 1/2 lemon
- 1 cup light or dark brown sugar
Preheat oven to 400F
Crumble muffins onto a sheet tray and drizzle melted butter over top.
Pop into oven, brown until crispy and golden in color, 8-10 minutes. Give it a shake every now and then so that they toasts evenly. Reserve for topping.
Preheat a medium-sized skillet over medium-high heat with 3 tablespoons of butter. Once the butter has melted, add apples and brown sugar. Cook, stirring frequently, for about 5 minutes or until the apples are tender.
Add the lemon juice and then remove from the heat. Divide the apples between 4 dessert bowls and top with the toasted muffin. Serve with whipped cream or some vanilla ice cream.