Small Batch Apple Crisp
A cozy and simple dessert featuring tender cinnamon apples topped with a crunchy oat mixture, perfect for two servings.
Servings: 2 servings
Calories: 250kcal
Ingredients
Filling
- 2 medium apples A mix of sweet and tart varieties like Honeycrisp and Granny Smith.
- 2 tablespoons brown sugar For sweetening the apples.
- 1 teaspoon lemon juice To add brightness to the apples.
- 1/2 teaspoon cinnamon For flavoring.
- 1/2 to 1 teaspoon cornstarch To thicken the fruit juices.
- a pinch salt For balancing flavors.
Topping
- 1/3 cup old-fashioned oats Avoid quick oats for better texture.
- 1/4 cup all-purpose flour For structure in the topping.
- 3 tablespoons brown sugar Adds caramel notes and helps the topping brown.
- 1/4 teaspoon cinnamon For added flavor.
- 3 tablespoons cold butter Cut into the dry ingredients.
- a pinch salt For flavor enhancement.
Instructions
Preparation
- Heat the oven to 350°F. Lightly butter two 8-ounce ramekins, a 6-inch skillet, or a small 5x7 baking dish.
- Peel (optional) and slice the apples into 1/4 inch thick slices. Toss with brown sugar, lemon juice, cinnamon, salt, and cornstarch. Spread evenly in the dish.
Topping
- In a bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in cold butter until crumbles form.
- Sprinkle the crumble mixture evenly over the apples and press gently.
Baking
- Bake for 28 to 35 minutes until the topping is golden and juices are bubbling.
- Let it rest for 10 minutes before serving.
Notes
Assemble up to 24 hours ahead, cover and chill. Bake straight from the fridge adding an extra 3 to 5 minutes. Leftovers keep for 2 days in the fridge. To reheat, bake at 325°F for 8 to 10 minutes.