Apple crisp is one dessert that I had pretty regularly growing up. We didn't have a dessert every day, but apple crisp was easy enough to make that it became a familiar after dinner treat. And it's delicious, especially with vanilla ice cream. Or even the next day, cold for breakfast.
I do try to eat fruit every day, but sometimes I'm just not in the mood. (And you can tell by the apples that have been gathering in my crisper over the past few weeks.) Somehow eating those apples covered in butter and sugar is a lot more appealing than taking a giant chomp out of them. Knowing that it's dangerous for me to have more than a small amount of dessert hanging around, I decided to make individual sized apple crisps.
The recipe below is good for 2 - 3 desserts, depending on the size of your apples and the size of the baking dishes that you have. I used 2 apples and heaped my small ramekins full of apples. Since my dishes were so little I ended up making a third. (Be sure to pile in the filling as the crisp will deflate slightly after the apples are cooked.) Not a bad way to eat an apple a day.
Individual Apple Crisp
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1 pound apples, peeled, cored, cut into chunks (about 2 medium apples)
1 teaspoon fresh lemon juice (optional)
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
4 tablespoons cold unsalted butter, diced
1. Preheat the oven to 375˚F. Combine the granulated sugar and cinnamon in a bowl. Add the apples and lemon juice, if using, toss together, and transfer evenly to two (6 - 8 ounce) ramekins or gratin dishes. (Mound the apple mixture about 1-inch above the rim of the dish.)
2. Combine the flour and brown sugar in a medium bowl. Cut the butter into the mixture with a pastry blender or fork until crumbly. Sprinkle the topping evenly over the fruit to cover (there will be a generous amount).
3. Place the baking dishes on a sheet pan (or foil - to catch any drips) and bake for 25 - 30 minutes, until the top is golden and the fruit is bubbly and soft when pierced with a knife. Cool the crisps on a wire rack for 15 minutes. Serve with vanilla ice cream or fresh whipped cream. Serves two.