Quick & Easy Single-Serving Apple Crisp
Craving a fall treat? This single-serving apple crisp features jammy, spiced apples topped with a buttery oat and pecan topping. And what's even better is that you only need one bowl and about 10 minutes of prep time. Trust me, this recipe is way too easy to make.
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.
Notes
Granny Smith apples are the classic "baking apples", but I also like Honeycrisp and Pink Lady!
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.
Feel free to use any warm spices in place of the apple pie spice. I like a combo of cinnamon, nutmeg, cloves, ginger, and cardamom.
If you don't like oats, feel free to leave them out. You will just have more of a "crumble" topping than a crisp.
The crisp is ready when the filling is bubbly. That's a sign that the filling has fully cooked and thickened to a jammy consistency.
Nutrition
Serving: 1servingCalories: 496kcalCarbohydrates: 76gProtein: 4gFat: 21gSaturated Fat: 11gCholesterol: 43mgSodium: 150mgPotassium: 112mgFiber: 7gSugar: 49g
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