Apple Crisp for Two

posted in Sweets by Kathy Maister
Difficulty:

My Apple Crisp Recipe-Video, which serves 6 to 8 people, has turned into a very popular video. I decided the full recipe was too much of a splurge to make for just David and me, so I have adapted the recipe to make just two individual servings.

When making individual servings, it is really important to have the right size dish. A flat, shallow dish, like a Creme Brulee dish is perfect.

These dishes measure about 4 inches wide by 6 inches long and 1 inch high. Be sure the dish you choose is oven-safe!

To make two servings of Apple Crisp, follow the Apple Crisp Video directions.

For the ingredient you will need:

1/3 cup of flour
1/3 cup of sugar
A pinch of salt
1/4 teaspoon of cinnamon
A pinch of nutmeg
3 Tablespoons of butter
2 apples

In the video I mixed the topping either with a pastry blender or two knives. Here I just used my fingers and it worked beautifully!

The topping should end up looking like the photo below.

Peel and core the apples. (The video shows 4 different ways to core an apple!) Then slice the apples and put them in the individual baking dishes.

Sprinkle the topping on the apples. (Yes, I do like lots of topping!)

Many recipes add oatmeal to the topping which gives it a wonderful texture.

Be sure to place the Apple Crisps on a baking sheet before putting it into the oven. Just in case it bubbles over!

It will only take about 30 minutes for the apples to become tender and juicy.

Serve the Apple Crisp right in the individual baking dishes as is or with some vanilla ice cream or whipped cream.

Enjoy!

LINKS:

My husband:David

Time For Apples:Matt Bites

Creme Brulee :Cooking for Engineers

Apple Crumble with Oats:Cook Almost Anything...at Least Once

For a really special treat, check out Spices of Life celebration of the Harvest Moon Festival where Nina demonstrates how to make Moon Cakes!

You can view and print this recipe here.

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13 comments

Curt

Nice play by play... And it sounds really good. I'm making apple pie this week, but I may have to try some of this for a quick taste, too.

Kathy Maister

Hi Curt, For those just learning how to cook, Apple Crisp is a bit less intimidating than Apple Pie! I have discovered most people are terrified of making pie crust. Perhaps they should try your fail-proof recipe…it looks delicious!

Marie

Hi Kathy!

I just tried this out. It taste good! But something's still not right. My crumbs weren't exactly crumbly. I followed the recipe, but it turned out to be a little wet. Any suggestions to make it like the texture in your video/picture? And how tender must the apple be?

Kathy Maister

Hi Marie, I'm glad it tasted good, now let's try to figure out the texture issue! First of all, perhaps it needed another 5 or so minutes in the oven to make the topping brown and crunchy-soft and not wet. (This recipe uses real butter not soft tub butter or margarine which would change the texture of the topping.) Also, choosing a "baking apple" is really important. Some apples are just for eating and turn wet and mushy when baked. In my Apple Crisp Video you can see that it's bubbly and the apples are fork-tender but still hold their shape. I hope this helps! Good Luck! Kathy

Marie

Thanks so much Kathy! Now I know what went wrong. I used margarine! Thanks for the tip Kathy! I'll definitely be trying it again soon! (: You're the best!

Virginia

i was wondering if you had a recipe for peach cobbler...!!!!!

Kathy Maister

Virginia, I've never made peach cobbler but here are two links to very good sites that have.

This one looks like a great recipe for beginners.

This one is a bit more involved.

Good Luck!

Marie

Hi,

Is there a difference if i put it at the middle or bottom rack? I put it in the middle last night and the top got burnt! I THINK I tried it at the bottom rack last week and it was ok

Kathy Maister

Marie, Generally the rack should be in the lower third of the oven. You can get a better idea of the placement if you look at the Apple Crisp video. Are you sure your oven is set to "BAKE" and not "BROIL". If is set to broil that may well be the cause of the apple crisp top burning.

Kathy Maister

METRIC CONVERSION TIP

Using the traditional (American) “Dip and Sweep” method to measure:

Flour: white, all-purpose, unbleached:

1 cup = 148 grams = 5.2 ounces

kelly

oh and the user who's crumble turned out a little moist ... it's because there isnt enough crumble. As the user has shown in her pics, the fruit is coming through. If there is more crumble, it is dryer.

Jackie

I tried this recipe last night and it was delicious. But I would like to know if it's possible to replace the sugar with with Splenda .

Kathy Maister

Jackie, I've never baked using sugar substitutes so I'm afraid I can't answer your question. If you do give it a try, please do let us know how it turned out.
Thanks,
Kathy

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