For the fruit:
6 large Granny Smith apples, peeled, cored and cut into thin slices
3/4 c. sugar
1/2 c. flour
For the crisp topping:
8 oz. hazelnuts, chopped
3/4 c. oatmeal
3/4 c. brown sugar
1 stick of butter, softened plus 1 Tbsp. for prepping pots
For the mascarpone topping:
6 oz. mascarpone cheese
2 Tbsp. honey
1 tsp. fresh lemon zest (optional)
Preheat the oven to 350°F/180°C.
In a large bowl, combine all of the fruit ingredients and set aside.
In a medium bowl, combine all of the crisp topping ingredients, making sure to completely incorporate the butter.
In another medium bowl, combine the mascarpone cheese, honey and lemon zest (optional) in a medium bowl. Set aside.
Lightly butter the interior of 4 stainless soup pots. Divide the fruit evenly among the four soup pots followed by the crisp topping.
Place the 4 pots on a baking sheet in the middle of the preheated oven. Bake until the crisp is bubbling around the rim of the pots and the top is a golden brown, about 30 - 40 minutes.
Remove from the oven and allow to cool for 10 minutes. Evenly divide the mascarpone mixture on top of the warm apple crisps and serve.