Apple Crisps

I know you've got more apples hanging around your kitchen, taking up space that wants to be filled with squash and pumpkin. You're thinking you're bored with the usual run-of-the-mill apple pie. You want something crunchy, but you still want that soft apple filling, and you also want something effortless, something as good as, but not nearly as labor-intensive as, say, a Dutch apple pie.

You want apple crisp. That's right. I'm talking about that perfect fall dessert, hinted with cinnamon, covered with crisp topping, and maybe even a little citrusy.

Convinced? Then grab those apples and get baking!

Warm Individual Apple Crisps (adapted from Everyday Food, October 2009)
Printable version


Crisp Topping
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup all-purpose flour
2/3 cup oats
3/4 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Apple Filling
2 1/2 to 3 pounds firm apples
1/2 cup sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon grated orange zest
1 tablespoon fresh orange juice

Preheat oven to 375 degrees. Butter several au gratin dishes or small ramekins. (You can also make one large crisp, but I liked using an assortment of small baking dishes.) Place the dishes on foil-lined sheet pans.

Place all ingredients for crisp topping in the bowl of an electric mixer, and beat on low until coarse crumbs form. Set aside.

Peel, core, and cut apples into about 1/2-inch cubes.

Combine apples, sugar, flour, vanilla, orange zest, and orange juice in medium bowl.

Divide apple mixture among baking dishes.

Sprinkle crisp topping evenly over apples.

Bake in preheated oven for about 30 minutes, or until topping is golden brown and juices get thick and bubbly. If the juices start oozing over the sides, even better.

Serve warm, with ice cream or whipped cream if desired.

To store: Cover cooled crisps with plastic wrap and keep in fridge.

For a delicious breakfast, rewarm crisps in the microwave the next day!