Individual Apple Crisp

This past Sunday I showed those of you on Facebook what I was baking. Sorry to be such a tease. This dessert engulfed the whole house with the smell of fall. I love this version of a simple apple crisp because they are just the right amount, no need to share, easy to put together ahead of time (up to 2 days) and then all you have to do is bake them up! Perfect for Thanksgiving…or maybe a holiday dinner party!

Ramekins can be found at a local kitchen store…
I used Granny smith because I like the tartness and they hold their shape nicely. Use whatever you like!

Fill each ramekin with room at the top to spare.

Cut the topping with a pastry knife or a couple of forks. Spoon onto each ramekin.
Cover with plastic wrap and store in fridge until ready to bake…or bake right away.
Enjoy the goodness that is apples, cinnamon, butter….oh and Love :)

Prep Time: 20 minutes Cook Time: 30-40 minutes Level: easy Servings: 8
Filling:

  • 5 Granny Smith apples, peeled, cored, chopped small
  • 1/4 cup finely chopped pecans
  • 3 tablespoons all-purpose flour
  • 1/2 cup brown sugar
  • 2 tablespoons maple syrup
  • 1 tablespoon lemon juice

Topping:

  • 3/4 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons chilled butter, cut into pieces
  • 1/4 cup coarsely chopped pecans

Preheat oven to 350 degrees Fahrenheit.
For the filling:
Mix all the ingredients together. Place into 7 to 8-ounce ramekins.
For the topping:

Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.
Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.

Notesfromsource

This is a good dessert to make ahead of time, either the morning of the day you want to serve it, or even a full day ahead. Cover and store in the fridge. Reheat for about 5 to 10 minutes at 350 degrees in the oven, or microwave for several seconds till warm enough. I found microwaving it to be very satisfying and not much different in texture from right out of the oven.
I’m sure you may have noticed that I forgot to add in the pecans to the filling. If you don’t want to add them to the filling, it was divine without, but I bet it’d be even better with!

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-Tracie
About Tracie

Tracie Stoll is a wife, mom and has a passion for creating new things. On her blog Cleverlyinspired.com she is constantly sharing ways to inspire her readers to be clever in their own home. Since 2010 Tracie has been sharing DIY projects, crafting, remodeling and decorating along with some easy tasty recipes...all on a mindful budget. She is a graduate of the University of Dayton where she studied visual art and communications. Tracie has been featured on popular sites such as Country Living, CNN living, Good Housekeeping, Better Homes and Gardens, Huffington Post, Apartment Therapy, Seventeen and Design Sponge.

Comments

  1. Michelle P says:

    Yum! I'll have to try this!