I have always been a big fan of mini desserts, so when I am looking for a delicious homemade apple dessert, these individual apple crisps always come to mind. Only one apple is needed for each crisp and since they’re baked in ramekins you’ll have a lovely individual crisp.
This is a baked apple crisp recipe but I have worked to make it as simple as possibly and to minimize dishes. Because when you’re making a small-batch recipe you really don’t want a bunch of dishes. So whether you want apple crisp for one, two, or more, this is the recipe for you!
- 1 medium apple, peeled and chopped (should be about 1 cup)
- 1/2 tablespoon granulated sugar
- 1/4 + 1/8 teaspoon cinnamon
- 1/2 teaspoon lemon juice
- 3 tablespoons brown sugar
- 2 tablespoons rolled oats
- 2 tablespoons all-purpose flour
- 1 1/2 tablespoons cold butter
- Pinch salt
- Preheat oven to 350°F.
- In an 8oz ramekin mix the chopped apples with 1/2 tablespoon sugar, 1/4 teaspoon cinnamon and 1/2 teaspoon lemon juice.
- In a small bowl, mix the 3 tablespoons brown sugar, 2 tablespoons oats, 2 tablespoons flour. Add the 1 1/2 tablespoons butter and use a fork to cut the butter into the oat mixture until it has pea-sized crumbs.
- Spread the topping evenly over the apples. Bake 30 to 35 minutes until golden brown and bubbly.
- Allow to cool slightly then serve warm or at room temp.
Can slice but I chop
I highly recommend serving this with whipped cream or ice cream.
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 494Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 46mgSodium: 282mgCarbohydrates: 83gFiber: 6gSugar: 58gProtein: 4g
Nutrition information is an estimate only.
If you’re looking for another dessert that can be made in a ramekin, check out this Chocolate Cake for Two.
How to Store Apple Crisp
Since this is a single-serving apple crisp recipe, you probably won’t need to store it. However, if you do, I recommend covering the ramekin with your food cover of choice and storing in the fridge. Apple crisp should last 2 to 4 days in the fridge.
You can freeze apple crisp before or after baking. Simply wrap your ramekin tightly in a layer of plastic wrap and a layer of foil (make sure your ramekin is freezer safe). Store in the freezer up to 3 months.
To thaw your frozen apple crisp, thaw overnight in the fridge. If unbaked, bake as you typically would. If baked before being frozen, simply bake until the apple crisp is hot, rather than the full 30 to 40 minutes.
How to Serve Apple Crisp
I prefer to serve apple crisp warm, though it is still delicious even when cold. It is delicious with whipped topping or ice cream. If you’re feeling fancy you can sprinkle cinnamon over the ice cream or whipped topping. You can also choose a fun ice cream flavor such as salted caramel, rum raisin, or butter pecan.
Apple Crisp vs Apple Crumble
If you’ve been looking at individual apple desserts, you have probably seen apple crisp and apple crumble recipes, but what’s the difference between the two?
The essential difference between the two is apple crisp includes oats and apple crumble does not. Otherwise they are basically the same baked dessert with a sweet apple filling and a crispy topping.
Can You Use Instant Oatmeal for Apple Crisp?
If you’re making apple crisp based off of what’s in your cupboard, you may not have rolled oats available. So can you use instant oatmeal or quick oats for apple crisp?
Yes, you can use quick oats (aka instant oatmeal) for apple crisp. Generally rolled oats are used because they give the apple crisp a better texture. But instant oats won’t ruin the crisp.
If you like this peach pie for one recipe, let me know! Or if you’ve made the recipe let me know how it went. I’d love to hear from you in the comments. Happy baking!