We recently went over to our friends’ house for dinner, and they served us the most delicious blueberry crisp. Since I’m more fond of apples than blueberries, I thought I’d try making my own apple crisp recipe.
I knew I’d eat the whole thing in hours if I made enough for a pie pan or 13×9 dish, so I decided to make individual servings. Luckily, one apple filled two ramekins perfectly.
For the filling, you’ll need:
1 medium apple
1 tsp granulated sugar
dash cinnamon
Preheat your oven to 350 degrees. Cut and peel the apple, and put half in each ramekin. Then add 1/2 teaspoon sugar and a dash of cinnamon to each, and stir until the apples are evenly coated.
Then prepare the topping:
1/2 cup gluten free rolled oats, uncooked
2 Tbsp butter, melted or softened
2 Tbsp brown sugar
1/2 tsp cinnamon
dash salt
Stir the oats into the butter. I used Bob’s Red Mill gluten free oats, and they worked well. Stir in the brown sugar, cinnamon, and salt. Sprinkle half of the topping on each ramekin, covering the apples evenly.
You probably want to put the ramekins on something bigger when you bake them, like a cookie sheet or baking dish. I used one of my Fiestaware dinner plates, since they’re oven safe.
Bake for about 30 minutes, or until the apples are soft. Eat while it’s still hot! I had mine with a cold glass of milk, but ice cream would also be a great option.
I’m very excited about making more of these, now that the weather is getting colder!
