Individual Apple Crisps

MMmmmmmm…baking apples with sugar and cinnamon is 100% guaranteed to make you and the rest of your family happy.  Even better is that putting these crisps together takes about 2 minutes and they can be made ahead.  This is a great recipe for apples with some fun additions (pecans and cardamom really make them special) but really you could do pears if you wanted (or peaches in the summer).  Please don’t forget the ice cream though – the cold hot thing is one of the best parts of a fruit crumble.  Make these a couple days before thanksgiving and totally forget about them until you have finished digesting and then you can just pop them in the oven.  Even the most stuffed guest won’t be able to resist once they smell these.

Individual Apple Crisps 

  • 3 apples, cored and chopped into bite size pieces (I like Gala or harder to find Macoun)
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon orange zest
  • 2 tablespoons orange juice
  • 3/4 cup plus 2 tablespoons flour
  • 3/4 cup sugar
  • 12 tablespoons butter, cubed
  • 1/4 teaspoon salt
  • 1/3 cup oatmeal
  • 1/4 cup pecans, chopped
  • ice cream for serving

Preheat your oven to 350 degrees (if baking right away).  In a large bowl combine the apples, brown sugar, cinnamon, cardamom, orange zest, orange juice and 2 tablespoons flour.

In your food processor pulse the sugar, butter and salt until the butter is in little pieces (if you don’t have a food processor just use a mixer on low to combine the butter in with the sugar).  Put the butter mixture in a bowl (if its not in one already and stir in the oatmeal and pecans.  Use your fingers to smoosh it all together – it should be like wet sand.  Fill the ramekins with the apple mixture.  It’s ok to overfill them, as the apples will slump when cooked but just make sure you don’t fill them so high you cant get the topping on.

Press handfuls of the topping on each ramekin (you may have some excess) covering the apples.  Place the ramekins on a lined sheet pan (parchment paper or tin foil are best).

At this point you can store these in the fridge for a couple of days and then just bake them straight out of the fridge.  When you are ready to cook them bake them at 350 degrees for 50 minutes until bubbling at the edges and the topping is browned.  Let them cool off for a minute and then serve them with a scoop of ice cream.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: