Cinnamon Apple Crisp

by Gwen on November 26, 2009 · 0 comments


Oh man, do I love me some Thanksgiving.  Its easily my favorite holiday, in fact some years I squeeze a second thanksgiving in around February just cause.  This year was pretty quiet for us, we spent about 8 hours of the day scouring our old apartment, so in preparation for this, I made our thanksgiving dessert last night.  And since it was just the two of us, I thought I’d whip up a batch of apple crisp that could be easily reheated in single servings.  Good choices were made.

Cinnamon Apple Crisp
Serves 8: Makes a 13×9 pan, or 8 12oz ramekins

3.5 lbs granny smith apples, about 8, peeled and cored
1 cup brown sugar
1 tbsp cinnamon
1/2 cup flour plus 1 tbsp
3/4 cup old fashioned oats
1 cup white sugar
3/4 cup cold butter, cubed
1/2 tsp salt
Preheat your oven to 425°.  Butter your baking dish (or ramekins).

Start by prepping your apples.  Peel and core your apples, then slice into 1/4 inch thick slices.  I like to then halve these, because I prefer smaller, bite sized pieces of apples in my crisp.


In a large bowl, mix together the apples, brown sugar, 1 tbsp flour and cinnamon and stir to coat evenly.  Pour into buttered baking dish, or evenly distribute into ramekins.


In a medium bowl, mix together 1 cup flour, white sugar, oats, and salt.  Using a fork or pastry cutter, cut in the butter until the mixture resembles a course crumble.  Top the apples with the crumb mixture.  Go ahead and heap it on there.  It’ll cook down once it hits the oven.


Pop that crisp into the oven for 20 minutes at 425°, then reduce the temperature to 350° and continue baking for another 30 minutes until the apples are tender, the filling is bubbly and the topping is golden brown and delicious.


Let this cool for atleast 15 minutes, then top with a giant scoop of vanilla ice cream and dig in.


I mixed together two recipes to concoct an apple crisp that has all the right components.  The brown sugar creates a really gooey filling, and offers a nice balance to the extremely tart granny smith apples, rather than using a sweeter apple in the mix.  I personally don’t think it’s a crisp unless the topping contains oats, but if you’re not a fan, you can remove them entirely, and up the flour to a full cup.  But seriously, don’t.  The oats add a wonderful al dente chew to the crisp topping, contrasting the soft velvety apples.


And the other great thing about the single serving ramekins, you can keep them in the fridge and then pop them into the microwave for 2 minutes and they’re as good as if they just came out of the oven.  Happy Thanksgiving and Enjoy!!

Print Friendly


Leave a Comment

Previous post:

Next post: