Small-Batch Apple Crisp for Two
A true two-serving apple crisp baked in ramekins, with tender cinnamon apples under a buttery oat topping. No full pan of leftovers.
Equipment
- 2 ramekins (10–12 oz each)
- Baking sheet
- Small mixing bowls
Ingredients
For the Apple Filling
- 2 medium apples about 12 oz, peeled, cored, and sliced about 1/4 inch thick
- 1 tablespoon brown sugar
- 1 teaspoon all-purpose flour
- 1 teaspoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1 pinch salt
For the Crisp Topping
- 1/4 cup old-fashioned rolled oats
- 3 tablespoons all-purpose flour
- 3 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 1 pinch salt
- 2 tablespoons unsalted butter cold, cubed
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease two 10–12 oz ramekins and set them on a baking sheet.
- In a bowl, toss the apple slices with the brown sugar, flour, lemon juice, cinnamon, and salt until evenly coated.
- Divide the apples between the ramekins, pressing them down gently so they sit level.
- In a separate bowl, stir together the oats, flour, brown sugar, cinnamon, and salt.
- Add the cold butter and work it in with your fingertips until the mixture forms clumps about the size of small peas, with some looser crumbs. Avoid working it until it turns into a paste.
- Sprinkle the topping evenly over the apples, covering them fully.
- Bake for 30–35 minutes, until the topping is golden brown and the apple juices are bubbling around the edges.
- Let the crisps rest for 10 minutes before serving. The filling thickens as it cools slightly.
Notes
Slice the apples about 1/4 inch thick so they soften at the same rate. Keep the butter cold so the topping bakes into crisp clusters instead of a flat, dense layer. Firm apples such as Granny Smith, Honeycrisp, or Braeburn hold their shape best. If the topping browns before the apples are tender, tent the ramekins loosely with foil for the last 10 minutes. Cover and refrigerate leftovers for up to 3 days, and reheat in a 325°F oven for 10–12 minutes to bring back some of the crunch. The ramekins can be assembled earlier in the day and refrigerated unbaked; add a few extra minutes to the bake time. Calories per serving: ~395 kcal (estimated)