Mini Apple Crisps for Two
Apple season is one of my favorite things about fall. While I’m admittedly not the biggest fan of apple pie, I do love a good apple crisp. These Mini Apple Crisps are the perfect portions for a sweet treat, and even better for sharing. And they’re ready to eat in less than 20 minutes!
Earlier this summer, I shared these mini peach crisps on my Instagram. It was one of my most popular recipes, and I hate myself for not putting it on the blog in time. Next summer, for sure. But until then, it’s apple season, and apple crisps are also delicious!
I wasn’t entirely sure what I’d do with the 20 pounds of apples I ordered from The Peach Truck a few weeks ago, aside from share some with my mother (I also order peaches from them every summer). But I knew I’d come up with something. I’m not the hugest fan of apple pie—I know, how blasphemous, but I despise making pie crusts. And I still have plenty of apple butter left from last year. But I wanted a good, filling fall dessert.
So, taking inspiration from my summer creation, I made these mini apple crisps. And I already know I’ll be making lots more of them throughout the season!
I’ve become a fan of these mini, two-serving desserts. I don’t often need or want a bunch of brownies or cookies, or a whole pie or cake sitting around in my kitchen. Small-batch baking presents its own set of challenges, and I love playing the puzzle.
My apple box came with a mix of Granny Smith, honey crisp, and ambrosia apples. Most pies, galettes, and other baked goods will call for Granny Smiths because they’re tart, juicy, and hold up well to baking. They don’t really turn to mush like softer apples (like fuji or gala). Honey crisp apples are very similar, except they’re more sweet than tart. For my mini apple crisps, I used two Granny Smith apples. But honey crisps or one of each would work just as well! (You can read more about the best apples for baking here and here.)
I baked my crisps in my two mini cocottes, but small ramekins would work just as well. You could also bake this as a larger portion in one dish.
How to make Mini Apple Crisps
To make them, you will need:
- 2 medium apples (Granny Smith are best)
- 1 tbsp starch (corn or arrowroot)
- Juice of half a lemon
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch ground cloves
- 2 tbsp coconut oil
- 3 tbsp coconut sugar (or brown sugar), separated
- 1/4 cup oats
- 1/4 cup almond flour
- Pinch salt
- Splash vanilla extract
First, peel and chop the apples into small cubes. Peeling isn’t super necessary, but I like to peel my apples. Toss the apple cubes in the lemon juice, starch, a sprinkle of cinnamon, and 1 tbsp of the coconut sugar. Set aside while you make the crumble topping.
Next, combine the oats, almond flour, remaining coconut sugar, cinnamon, cloves, and nutmeg in a small bowl. Mix, then add the coconut oil, vanilla extract, and a pinch of salt. Use a fork to mix until it forms a crumbly topping.
Fill the cocottes or ramekins with the apples. Cover with the topping.
Bake at 375ºF for 15-18 minutes, or until the topping is crisp and just starting to darken. The apples underneath will be fork tender but not soft. Let the crisps cool for five minutes. Top with a spoonful of vanilla ice cream (or whipped cream) and enjoy while warm!
Did you like this recipe? You might also like:
- Healthy-ish Chocolate Snack Cake
- Pumpkin Mug Cakes for Two
- Apple Cider Muffins
- Personal Peach Cobbler
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Mini Apple Crisps for Two
Ingredients
- 2 apples, peeled and diced
- 1 tbsp corn starch or arrowroot starch
- 1 tbsp lemon juice (half a lemon)
- 3 tbsp coconut sugar (or brown sugar), divided
- 1/4 cup oats
- 1/4 cup almond flour
- 2 tbsp coconut oil
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- Splash vanilla extract
- Pinch salt and ground cloves
Instructions
- Combine the diced apples with lemon juice, starch, and 1 tbsp of the coconut sugar. Stir and set aside.
- Combine the oats, almond flour, spices, remaining coconut sugar, vanilla, and salt. Stir, then add the coconut oil. Use a fork to combine and form a crumbly topping.
- Add the apples to the ramekins or cocottes. Cover with the crumbly topping.
- Bake at 375ºF for 15-18 minutes, or until the topping is firm and just starting to darken.
- Let cool for 5 minutes. Top with vanilla ice cream or whipped cream and enjoy.
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