This single-serving apple crisp is the recipe I turn to in autumn when I need to feel something. Ok, maybe it's 85 degrees out, but that doesn't mean we can't crank up the AC, throw on a sweater, and make a little fall treat, ya know? All you need is one apple, one bowl, and a mini skillet (or ramekin) for this quick and easy dessert!
I admit it, I'm an autumn girl. I think you already knew that if these pumpkin cookies or my 5-minute pumpkin mug cake are any indication. But as much as I love pumpkin, I really love apples this time of the year.
Apple crisp has been one of my favorite desserts for years. I distinctly remember the first time my mom made it for family dinner when I was a kid, and my eyes rolled into the back of my head. Honestly, it was probably the oat crumble topping more than anything, and it kinda still is!
But that's not to say that I don't love the jammy, spiced apple situation underneath. It's just that extra crumble has been my signature move since I was in pastry school, and that's the case in this recipe as well.
This crisp is perfect with a scoop of vanilla ice cream, but I also love a drizzle of salted caramel or even some butterscotch sauce if I have some on hand. Please make this recipe at least once this fall, trust!
Make it with one bowl
You don't have to peel the apples if you don't want to! Just keep in mind that the peel will add a bit more texture to the filling.
The best apples for this recipe
Granny Smith apples are the quintessential "baking" apple, but you can use all kinds! Honeycrisp is one of my favorites, and I also love Pink Lady apples. Just avoid anything mealy, like Red Delicious.
You will need 115 grams (~1 cup) of diced apples, which you should measure after you peel and remove the core. This is usually one big apple or two small apples.
If you try this recipe, I would love if you left a star rating and review. I read every comment and love hearing what you think about my recipes. Thanks so much for supporting Midnight Bake Club!
When it comes to small-batch baking, I always recommend using a scale to measure the ingredients. If you don't have a scale, here are all my tips on how I measure ingredients for small batch baking.
Quick & Easy Single-Serving Apple Crisp
Equipment
- Small skillet or ramekin
- Baking spray or butter, for greasing
Ingredients
Apple Filling
- 1-2 baking apples like Granny Smith or Honeycrisp
- 2 teaspoons brown sugar packed
- 1 ½ teaspoons all-purpose flour
- ½ teaspoon apple pie spice
- ¼ teaspoon pure vanilla extract
- Pinch of Kosher salt I use Diamond
Oat Topping
- 15 grams all-purpose flour (2 Tablespoons)
- 25 grams brown sugar (2 Tablespoons, packed)
- ½ teaspoon apple pie spice
- Pinch of Kosher salt
- 20 grams unsalted butter cold and cut into small chunks (1 Tablespoon + 1 teaspoon)
- 10 grams old-fashioned oats (2 Tablespoons)
- 5 grams toasted, chopped pecans optional (1 Tablespoon)
Instructions
Apple Filling
- Preheat the oven to 350°F (177°C). Grease a skillet, ramekin, or small baking dish with a little butter or baking spray. Set aside.
- Peel the apples with a vegetable peeler. (This step is optional. You can leave the peel on if you prefer more texture!) Then, core the apples and dice them into ½-inch chunks. You will need 115 grams (1 cup) of diced apples.
- Transfer the diced apples to a small bowl. Add the brown sugar, all-purpose flour, apple pie spice, vanilla extract, and a pinch of salt. Toss to combine until the flour is completely dissolved. Transfer the apple filling to the prepared skillet or dish.
Oat Topping
- In the same bowl that you use for the filling, mix the all-purpose flour, brown sugar, apple pie spice, and Kosher salt. Add the butter and toss until it's coated in the flour mixture.
- Then, use clean fingers or the tines of a fork to cut the butter into the flour mixture. (I usually use my hands and "rub" the butter to get the same effect.) After a couple of minutes, it will be crumbly. If the butter has warmed up at all, pop it in the fridge or freezer for a few minutes, until it's cold again. Next, mix in the oats and pecans. Crumble the oat topping in an even layer over the apple mixture.
Bake & Serve
- Bake the crisp for 25-30 minutes, until the filling is bubbly and the topping is golden brown. Cool for 5-10 minutes at room temperature, and then enjoy with ice cream, caramel sauce, butterscotch, or on its own.
Did you make this recipe? I'd love to hear what you think!