I have a few pumpkin recipes in the queue to post next week, so I thought it was high time for an apple recipe. After all. Autumn means both apple and pumpkin, right?! I was planning on making a regular apple crisp, but then I saw my ramekins and thought how fun they would be made in them.
In this post, everything was mini. Even the photos. Sorry. I was playing around with pixels and ended up making all of them really small. I really need to find a community college that offers a photography class. Any-who, I was inspired by Jacob’s Kitchen to make these. He posted a gorgeous apple crisp last year.
I fiddled with these a bit. I made the crumb topping totally without sugar, put that topping on two ramekins and then added brown sugar to the rest of the topping for the rest of the ramekins. You know sugar melts and adds to the liquid ingredients in a dish, right? Well that was definitely a problem in the sugar free versions. Although tasty, they were a bit dry. The others were well received, especially with a dollop of vanilla ice cream on top. Because there is no sugar in the filling, it doesn’t develop a gloppy syrup around the apples. You could add sugar if that is your desired outcome.
- apples – as many as you have ramekins ( I used Granny Smith and McIntosh) (up to 10)
- 1 tsp cinnamon
- 1 cup oatmeal
- 1½ cup flour
- 1 cup brown sugar
- ½ cup butter
- 1½ tsp cinnamon
- Peel, core and chop the apples.
- Mix in a bowl with the cinnamon.
- Spoon into the ramekins.
- Mix topping ingredients with a pastry blender until crumbly.
- Sprinkle over the apples.
- Place the ramekins on a larger baking sheet and place in a preheated 350 degree oven for 40-45 minutes or until apples are tender.
- If you have leftover topping, put it in the fridge for muffins or some other use.