individual apple crisps
where to find me
the basics
— serves four in cute lil ramekins or mugs
— takes 50 minutes
— highly recommend serving with vanilla ice cream
the ingredients
for the apple part
— apples | 4 tart ones like honeycrisp or granny smith, peeled & thinly sliced
— sugar | 1/4 cup
— lemon juice | 2 tbs
— cinnamon | 1/2 tsp
— salt | 1/8 tsp
for the crispy part
— gluten free flour | 1/2 cup (you can also use normal flour but it really tastes great either way)
— rolled oats | 1/2 cup
— light brown sugar | 1/4 cup, packed
— cinnamon | 1 tsp
— salt | 1/4 tsp
— butter | 5 tbs, melted
inspired by Anna Stockwell for Epicurious
the process
— preheat the oven to 350
— combine apples, sugar, lemon juice, cinnamon, and salt for the apple part
— separately, combine flour, oats, brown sugar, cinnamon, salt, and butter for the crispy part
— fill four individual ramekins or oven-safe mugs with apple slices and cover with oat topping
— bake for 30-40 minutes, until apples are fork-tender
— serve hot out of the oven, preferably with vanilla ice cream
notes
— gluten free unless you sub the flour
— to make dairy free, skip the ice cream
— This is great to serve for dessert for a few people. You can prep the crisps, pop them in the oven while you’re eating dinner, and they’ll be ready to go when you’re done. You can also bake them off ahead of time, cover them with foil to cool to room temp or chill in the fridge, then throw them back in the oven, still covered, at 350 for 10 or so minutes to heat through when you’re ready to eat.
