you know it’s the holidays when there’s ramekins and drizzled sauce
drool your heart out pinterest.
(ew- don’t do that actually. drooling one’s heart out of one’s body does not sound pleasant for anyone involved)
today’s recipe is for a 1 apple:3 ramekin ratio apple crisp. Who knew they had the fixin’s for dessert for 3 with just half a stick of butter, 1 apple and a few staple pantry ingredients?!
well now you do.
and it is no laughing matter just how many possible variations there are to this recipe.
try using similar ratios with two or three apples in an 8 inch dish- oval, square or round. the bake time just needs to be extended for the larger vessel.
try using pears or other fruits in the filling or doing a mixed fruit filling.
keep this crisp recipe in your back pocket for unexpected company or just a hankering for something sweet and simple.
confession corner (working title): the pictured crisps are the second batch of the day. crisps are one of those recipes that I don’t usually measure. (little bit of this, little bit of that. never able to recreate exactly what just happened. you know.)
so when I was attempting to document the measurements to share with you, I inverted the butter:oat:sugar ratio and it was a soupy mess. it definitely took me a second to regroup.
second confession corner: I unabashedly had one of these chilled bad boys with my plain greek yogurt the next morning. It’s oats and fruit so that’s breakfast right?
- 1 medium apple, peeled cored and diced
- ¼ cup butter, cold and diced
- ¼ cup lightly packed brown sugar
- ½ cup old fashioned oats
- zest of one lemon
- 1½ teaspoon flour (or cornstarch)
- ¼ teaspoon fresh ground nutmeg
- in a small bowl, crumble the butter, sugar and oats together with your fingers.
- place bowl in fridge
- preheat oven to 350 F
- spray 2-4 3inch ramekins lightly with oil
- in another small bowl combine the apple, lemon zest, flour (or cornstarch) and nutmeg.
- divide the apple mix between the ramekins- about ⅔rds full (depending on the size of your apple this could be 2-4 ramekins)
- take oat mix out of fridge and gently pile pieces of it on top of the apples. don't smush the oat crumble onto the apples, it will fall into the apples while baking.
- place ramekins on a cookie sheet for easy transport
- bake for 15 minutes until the apples are bubbly and the oat mix is golden.
- let cool and serve warm or at room temperature. serve with vanilla bean ice cream and/or caramel sauce if desired