Lets eat cute, individual sized apple crisps!
First let me tell you about the ramekins I put the apple crisp in. I got the set at target on sale for 97 CENTS. 97 CENTS! I told anyone and everyone who would listen to me about this deal, for multiple days in a row. Thank you for putting up with me roommates, boy friend and strangers on the street and shout out to target! Aka the greatest place on earth.
I won’t be home much this weekend and I had these gorgeous apples I bought earlier in the week at whole foods, that I wanted to use up before they began dying on my counter. I also wanted to break in the newest kitchen addition, the ramekins. Enter apple crisp. I have to say, I think I am more of a crisp and cobbler fan than I am a pie fan. I just love the fruit to crisp ratio better than the crust to pie filling ratio. That being said, I want to eat all of the pies come thanksgiving. Especially pumpkin and chocolate cream pie.
Here they are ready to go into the oven. Look at those bad boys, is that not the best 97 CENT deal you have ever seen? Ok, I’ll stop. Basically what I did here was I divided my normal, casserole sized apple crisp recipe by 4 and that is hot I cam up with the recipe for these cute, little baby crisps.
When they were done, I let them cool and I put them in the fridge for breakfast the next day. A little greek yogurt on top and a coffee on the side and you’ve got yourself the best breakfast ever.
But really, the best, knock-your-socks-off thing to do here, would be to top this with a big scoop of vanilla ice cream. I don’t think there is anything better than that. This would be a cute thanksgiving dessert idea, and I think people are impressed by the fancy factor of getting their very own PRIVATE apple crisp. It’s the little things.
- 3 apples, peeled and sliced
- 1 teaspoon lemon juice
- 2 tablespoons whole wheat flour
- ½ cup scant old fashioned oats
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- pinch of salt
- 2 tablespoons butter (maybe 3 depending on how it all mixes together)
- peel, and cut your apples, place in bowl with lemon juice
- toss, toss, toss
- in another bowl, mix together flour, oats, salt, cinnamon, brown sugar and butter
- mix until the topping is crumbly
- grease your ramekins
- divide apples and place in each ramekin
- divide the topping in half and smoosh it onto each apple filled ramekin
- place on baking sheet and bake until crisp and bubbly
- serve with ice cream and coffee!