Sometimes you need a delicious dessert all to yourself, but you don’t always want another nine servings to be left over. They will either go to waste, or go to your hips (you can probably guess the gluttonous route we would take…).
So how about a mini-dessert? Isn’t it odd how mini-foods always seem to be more exciting and taste better than their full-sized counterparts? Here is a perfectly portioned apple crisp recipe for a chilly fall night.
Individual Apple Crisp
Yield: 2 Servings
For the apples:
2 apples (we recommend Macintosh or Macoun)
¼ tsp lemon zest
¼ tsp orange zest
1 tbsp orange juice
¼ tsp cinnamon
Pinch of nutmeg
1 tbsp granulated sugar
For the crumb topping:
¼ cup flour
2 tbsp old-fashioned oats
1 tbsp granulated sugar
1 tbsp brown sugar
Pinch of salt
2 tbsp cold butter, cut into small pieces
Vanilla ice cream or whipped cream (optional… but recommended!)
Vegetable & Fruit Peeler – this is a necessity for peeling fruits and veggies, even shaving hard cheeses! This OXO peeler has a very nice grippy handle so you don’t end up peeling your thumb instead of the apple. You can buy one for $9 on Amazon.
Microplane Zester/Grater – You can buy one on Amazon for $10.
HIC ramekins/soufflé dishes – for this recipe we used two 8oz dishes, but we have tons of these in all sizes. They are super inexpensive, and great for dips, seasonings, sauces, crème brulée, or just to keep your mis en place organized. You can purchase a set of 6 for $16.
Wooden lemon reamer – this tool is very helpful when you need to juice a couple of citrus fruits (on the other hand, if you are making margaritas for 10, we’d recommend getting an electric juicer or your hands will probably fall off), you can buy one for $6.
Preheat your oven to 325° F.
Peel and core the apples. Slice them into ½ inch squares (they don’t have to be perfect!). Place the apples in a medium sized bowl, then add the zests, juice, spices and sugar. Toss the apples using your hands until they are evenly coated with everything.
Divide the apples evenly between the two ramekins.
Next, the crumb topping. Put all ingredients in a bowl, then mix and mash everything together using your fingers until everything looks semi-uniform.
Sprinkle the crumb topping over the apples, then bake them for 40 minutes. After that, we turned the oven to broil for about a minute after that since the tops weren’t as golden brown and crisp as we would like.
Serve hot with a scoop of vanilla ice cream or a dollop of whipped cream. Yum!
Until next week, happy eating!
Amy & Hillary