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I LOVE baking, but my problem is I make a big recipe & then I get sick of it before it is all eaten. So I bought a small-batch baking book! THe recipes are great & they make just enough for one or two to enjoy. THat way you can try lots more recipes! this is one of these great small batch recipes. Enjoy!
- 1 1⁄2 cooking apples
- 1 1⁄2 teaspoons fresh lemon juice
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- 1 teaspoon all-purpose flour
- 1⁄4 teaspoon ground cinnamon
- 1 pinch salt
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar, firmly packed
- 1 tablespoon unsalted butter, cold & cut into pieces
- 3 tablespoons rolled oats
- 3 tablespoons pecans, chopped and toasted
- Preheat oven to 375 degrees F. Lightly grease two 1- to 1 1/2 cup oven proof bowls or ramikins and set them aside.
- Make the filling:peel apples & cut them in half. Remove the cores. Thinly slice the apples & place them in a mixing bowl. Add lemon juice ^ toss to mix.
- Melt the butter in med. skillet over med. heat. Using a whisk, stir in the honey,flour, cinnamon, and salt, whisking until smooth. Add the apples & cook mixture over med. heat, turning the apples gently until they are just tened, 5 minute.
- Remove from heat & spoon mixture into prepared dishes, dividing evenly.
- Make the topping: Place flour & sugar in a small bowl ^ whisk to blend well. Add butter pieces & toss to coat the butter with the flour mixture. Rub the mixture with your fingertips until crumbly. Mix in oats & nuts. Sprinkle the mixture evenly over the filling. Bake until topping is golden brown and the filling is hot, 20 minute
- Remove dishes from oven & let cool on a wire rack for 15 minute Serve crisp warm or at room temperature, with your chioce of ice cream or topping.
This is a delicious and easy way to make small crisps. Using Spartan apples meant that the crisp came out with just the right amount of sweetness. The topping was crispy and tasty. This one's a keeper!