Apple Crisp For Two
Your kitchen will smell like fall when you bake up warm and bubbly Apple Crisp For Two with a buttery streusel and creamy vanilla ice cream! Makes two individual ramekins but can easily be doubled for an 8×8 pan.
Over the weekend I went apple picking at my local farm. Dad and I pick apples every year (even last year after he broke his foot during the summer).
This year, however, we kinda went overboard with half a bushel. We thought the smaller bag wasn’t going to be enough. Eyes were bigger than our stomach, I suppose.
That means there is going to be A LOT of apple baking in my kitchen – mini apple pies, caramel apple cheesecake dip, apple turnovers, and multiple rounds of Apple Crisp For Two.
Similar to my cranberry apple crisp and pear crisp, this mini apple crisp is a fall fruit dessert that combines the natural sweetness of apples with a crispy, buttery streusel topping.
It’s especially handy if you don’t like pumpkin and want to serve it as dessert for your Thanksgiving For Two.
And because I’m all about small batch baking, this individual apple crisp makes 2 ramekins. Share it with a loved one or have one now then freeze one for later.
What is a crisp?
A crisp is cooked fruit with a streusel topping. The difference between a crisp and a crumble is crisps have oats.
Mini apple crisp is one of the easiest desserts to throw together as you don’t need to cook the filling separately.
Ingredients For Apple Crisp For Two
To make your mini apple crisp, you’ll need the following ingredients:
- Apple – I highly recommend using a sweet baking apple such as Gala, Jonagold, or Golden Delicious. Most apple varieties are great for crisp, but please stay away from Red Delicious or Honeycrisp as those are more for snacking.
- Sugar – Helps sweeten the filling and topping.
- Cornstarch – Helps thicken the juices as the apple cooks down
- Lemon juice – Adds a bit of acidity and keeps the apple from turning brown.
- Vanilla – Vanilla is to baking as salt is to cooking. It always enhances your dessert. Always.
- Cinnamon and nutmeg – Warm spices that pair well with pear.
- Salt – A touch of salt doesn’t make your filling salty but rather balances it with the sweetness.
- Flour – Helps bind the streusel
- Oats – Adds a bit of nuttiness and crispness to the streusel. Use quick cooking or rolled oats. Do not use steel oats or those instant oatmeal packets.
- Butter – Helps give the streusel its buttery, crunchy texture
Best Baking Dish For Individual Apple Crisp
To bake your small batch apple crisp, I used two 6-ounce ramekins (affiliate link).
This is a must-have baking dish if you bake for 1-2 people often, so make sure you check out my full list of Ramekin Dessert Recipes.
Don’t have ramekins? Put my entire apple crisp recipe into a 1 quart casserole dish (affiliate link) or double the recipe and use an 8×8 pan.
How To Make Apple Crisp For Two
Making your ramekin apple crisp is easy! Here’s how to do it:
- Toss together your apple, sugar, lemon juice, cornstarch, vanilla, cinnamon, nutmeg, and salt then divide between two ramekins.
- Whisk together the brown sugar, flour, oats, cinnamon, nutmeg, and salt. Cut in the butter with a pastry blender until coarse crumbs form then add to the ramekins.
- Bake at 350F for 25-30 minutes or until bubbly and apples are soft.
How To Serve Apple Crisp For Two
The best way to serve your small apple crisp is with vanilla bean ice cream or homemade whipped cream.
If you’re a caramel apple fan, you can pour some homemade caramel sauce on top of your ice cream for a caramel apple sundae.
How To Make Apple Crisp Ahead Of Time
You can make your apple dessert up to 2 days ahead of time. There are two ways you can do that:
- Fully assemble but refrigerate before baking. Add an extra 5-10 minutes to your bake time.
- Fully bake, cool completely, then cover and refrigerate. Reheat at 350F for 10-15 minutes or until warm again.
You can also make your streusel ahead of time then sprinkle on top when ready to bake.
How To Store Apple Crisp For Two
If you’re eating your ramekin apple crisp the same day you’re baking it, you can leave it at room temperature.
After that, you do need to refrigerate it. Wrap your ramekins in plastic wrap then refrigerate for up to 2-3 days.
Apple Crisp FAQ
Although not required, I prefer peeling apples for apple crisp due to the texture.
Yes, you can substitute apple pie filling. Just add your streusel on top and bake!
Yes, you can double the recipe and bake in an 8×8 pan for 30-35 minutes.
Yes, you can freeze the crisp after baking. Allow it to cool completely then wrap each ramekin tightly with a double layer of foil. Freeze for up to 3 months.
To reheat, thaw in the refrigerator overnight then reheat at 350F for 10-15 minutes or until heated through.
More Fruit Dessert Recipes For Two
Whether you’re craving a crisp, cobbler, or crumble, here are more recipes for fruit desserts:
Apple Crisp For Two
Your kitchen will smell like fall when you bake up warm and bubbly Apple Crisp For Two with a buttery streusel and creamy vanilla ice cream!
Ingredients
- 1 large baking apple, peeled and diced into 1/2 inch pieces (roughly 1 cup - can use Gala, Jonagold, or Golden Delicious)
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon table salt
Streusel
- 2 tablespoons brown sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons rolled or quick oats (not steel cut oats)
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Pinch of table salt
- 3 tablespoons unsalted butter, cold and cut into 6 pieces
Instructions
- Preheat the oven to 350F. Have two 6-ounce ramekins ready.
- In a medium bowl, stir together the apple, sugar, lemon juice, cornstarch, vanilla, cinnamon, nutmeg, and salt. Divide evenly between the two ramekins.
- For the streusel: In another medium bowl, stir together the brown sugar, flour, oats, cinnamon, nutmeg, and salt. Cut in the butter with a pastry blender or 2 forks until coarse crumbs form. Sprinkle evenly over both ramekins.
- Bake 25-30 minutes or until bubbly, golden brown, and apples are fork tender. Cool 15 minutes then serve warm or at room temperature with vanilla ice cream.
Refrigerate leftovers for up to 2 days.
Notes
- Don't have ramekins? Bake both servings in a small 1-quart casserole dish.
- Recipe can easily be doubled and baked in an 8x8 pan for 30-35 minutes or until fork tender.
- Looking for more? Check out Pear Crisp, Cranberry Apple Crisp and Raspberry Crisp.
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