I live in the state of Washington and that means we have lots of apples this time of year. Unfortunately, I didn’t get a chance to go apple picking at the peak of the season, but that didn’t stop me from enjoying all the sales on apples at the stores. I mean, when else can you get honeycrisp apples for less than a dollar a pound? My husband loves to bake and this time of year he gets the itch to start doing it.
This last weekend, we had some apples I picked up from the last sale I was at that were not being eaten (I think everyone is starting to have their fill of apples around here!) so he decided to turn them into apple crisps. We have these adorable ramekins we got last year at Michael’s after the holidays that he has been wanting to use and these individual apple crisps were the perfect occasion to do so.
Now, apple crisps are a pretty common thing to make, but making them individual like this does require a bit of changing how you do things so they come out just right. This recipe makes about 6 of these individual apple crisps. Each ramekin we have is about a cup.
Individual Apple Crisps
Topping:
3/4 Cup Butter, cold
1 Cup Light Brown Sugar, packed
3/4 Cup All Purpose Flour
3/4 Cup Quick Oats
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Nutmeg
1 Teaspoon Vanilla Extract
Filling:
4 Peeled Apples, any kind
1 Apple with Skin Intact
1/8 Cup Lemon Juice
1/2 Cup Natural or White Sugar
1/2 Teaspoon Nutmeg
Optional: Vanilla Bean Ice Cream
Directions to make Individual Apple Crisps:
Start by cutting the apples into cubes, including the one with the skin intact. We left the skin on an apple because it helps add a bit of extra texture to the crisps. Place them in a bowl and coat with the lemon juice.
Make your crumble topping but mixing your flour, oats, sugar, cinnamon and nutmeg together. Cut in your butter with a pastry knife. Add in the vanilla and mix. It will look crumbly. Your butter should not be completely smashed in.
Coat your apples with the sugar and nutmeg.
Spray your ramekins with coconut oil. Fill your ramekins almost all the way with the apple mixture. Place the crumble topping packed into the ramekins on top of the apples. Make sure to pack it well because it settles. Place your ramekins on a cookie sheet.
Bake at 375 degrees F for approximately 45 minutes. Make sure to keep an eye on them at about the 1/2 hour mark. They are done when the apple starts to boil out the sides and gets bubbly. Pull out of the oven and serve warm with a scoop of vanilla bean ice cream on top if desired.
- Topping:
- ¾ Cup Butter, cold
- 1 Cup Light Brown Sugar, packed
- ¾ Cup All Purpose Flour
- ¾ Cup Quick Oats
- 1 Teaspoon Ground Cinnamon
- ½ Teaspoon Nutmeg
- 1 Teaspoon Vanilla Extract
- Filling:
- 4 Peeled Apples, any kind
- 1 Apple with Skin Intact
- ⅛ Cup Lemon Juice
- ½ Cup Natural or White Sugar
- ½ Teaspoon Nutmeg
- Optional: Vanilla Bean Ice Cream
- Start by cutting the apples into cubes, including the one with the skin intact. We left the skin on an apple because it helps add a bit of extra texture to the crisps. Place them in a bowl and coat with the lemon juice.
- Make your crumble topping but mixing your flour, oats, sugar, cinnamon and nutmeg together. Cut in your butter with a pastry knife. Add in the vanilla and mix. It will look crumbly. Your butter should not be completely smashed in.
- Coat your apples with the sugar and nutmeg.
- Spray your ramekins with coconut oil. Fill your ramekins half-way with the apple mixture. Place the crumble topping packed into the ramekins on top of the apples. Make sure to pack it well because it settles. Place your ramekins on a cookie sheet.
- Bake at 375 degrees F for approximately 45 minutes. Make sure to keep an eye on them at about the ½ hour mark. They are done when the apple starts to boil out the sides and gets bubbly. Pull out of the oven and serve warm with a scoop of vanilla bean ice cream on top if desired.