Friday, September 23, 2011

Individual Apple Crisp (egg free, dairy free, with vegan and gluten free options) {Serves 2-4}

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Every year at Thanksgiving I would make a big dish of my famous apple crisp... and every year I get stuck with leftovers that would sit in the fridge and get soggy (apple crisp is best served warm and fresh out of the oven, so be sure to seem my notes at the bottom if you need to prepare in advance). It's not that the crisp wasn't good, it is amazing, one of my top requested Thanksgiving desserts, and everyone goes back for seconds! We just don't have a huge family, and in addition to my incredible pumpkin cheesecake, and pies, it was just simply too large of a portion for us. So here is my small-batch version of my original apple crisp recipe. It is perfect for individual mini crisps anytime, or you can make a 8x8 inch crisp in a baking dish and let guest take for themselves. Hope you love it as much as my family does! 


Individual Apple Crisps

Yield: 4 individual crisps or an 8x8 inch baking dish (cut recipe in half for 2 individual crisps or an 8x4 inch mini loaf pan)

Ingredients 

Oat Streusel Crust/Topping:
  • 1 cup quick-cooking oats
  • 1 cup cup chopped pecans or walnuts (optional)
  • 1 cup packed brown sugar 
  • 1/2 cup all-purpose flour* 
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup butter, softened**
Apple filling: 
(If making in advance, or not baking right away, add a teaspoon or two of lemon juice to the apple filling (to keep apples from browning over night).
  • 2 large granny smith apples (or tart green baking apples), peeled, cored and sliced into 1/4" slices
  • 2 tablespoons white sugar
  • 2 tablespoons packed brown sugar
  • 2 teaspoons all-purpose flour*
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon Apple Pie Spice
  • 1/2 teaspoon vanilla extract
  • 1 tablespoons water or juice (apple, cranberry, orange, etc.)

*May sub with whole wheat flour or gluten free flour blend for a gluten free alternative
**Inecessary, use margarine for a vegan alternative

Directions 

Preheat oven to 350 degrees F. 

Prepare crust/topping:

Combine all dry ingredients together in a bowl. Cut in softened butter with a fork until mixture is coarse and crumbly. Press half of the mixture into the bottom of the 4 ramekins (or an 8x8 inch baking dish). Place remaining half in the refrigerator while preparing apple filling.


Prepare filling:
In medium sized bowl, mix the sugars, flour and spices together. Toss apple slices in mixture until well coated. Add vanilla and water over top of coated apples and stir.

Assemble & Bake:

Distribute coated apples over the oat streusel crust. Remove remaining oat streusel mixture from the refrigerator and crumble evenly over the apples.


Bake at 350 degrees F for about 35-40 minutes, until apples are tender (but not mushy) and topping is crisp and lightly browned.

Serve them a la mode with 1 batch of my 5 Minute Homemade Ice Cream or your own favorite vanilla ice cream and drizzle with caramel sauce for a finishing touch! 

Notes: Apple crisp is best served warm, right out of the oven or within a few hours. Keep covered and warm until ready to serve. If you want to prepare it ahead of time or the night before, make the topping and filling separately and keep covered in separate air tight container in the refrigerator. When ready to serve, or the morning of, assemble and bake as directed above. 

Check out my pumpkin pie and pumpkin cheesecake recipes for a wonderful maple spice whipped cream, perfect for your apple crisps!
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