This is a recipe dedicated to that bag of apples you bought, ate all but one or two of, and then stuck in the fridge only to be forgotten about until the skin shrivels a bit. You know the ones I'm talking about. They're still perfectly fine on the inside, but their outwards appearance is just unsightly enough to deter you from eating them as is.
Using just one large apple, this apple crisp baked in a mini cocotte (or ramekin) is the perfect single serving dessert for when you have a hankering for something sweet, but don't want leftovers. It uses up those forgotten apples and with just a few ingredients and a little bit of time, this warm little crisp is sure to hit all the right spots.
Start by peeling, coring, and cutting your apple into about 1/2" pieces. This recipe calls for an apple that's 7 to 7 1/2 ounces. That's roughly a medium to large sized apple (for those without a scale), but 2 smaller apples could also be used here. You want about 1 1/2 cups of cubed apples to pile into either your mini cocotte or ramekin. Remember, the apples will cook down and shrink!
Toss your apples with orange juice, flour, sugar, cinnamon, nutmeg, cloves, and salt. Pour the apples and any juices left in the bowl into your mini cocotte (or ramekin).
Next, make the crisp topping. Combine the flour, oats, brown sugar (dark brown sugar is what I had on hand), and salt. Add the cubed butter and use your fingers to squish and rub the butter into the dry ingredients.
Sprinkle and press the crisp topping on top of the apple filling.
Bake your crisp at 350 degrees f on the middle rack for about 35 minutes until the topping is golden brown and the apples are fork-tender. Let cool slightly for about 10 minutes.
Top your individual crisp with a scoop of vanilla ice cream and dig in!
Equipment
1- 8-ounce mini cocotte or 8-ounce ramekin
Ingredients
For the filling:
1- 7 to 7 1/2-ounce apple, such as Envy or Gala, peeled and cored, cut into 1/2" cubes (about 1 1/2 cups cubed)
1 teaspoon orange juice
1 teaspoon flour
4 teaspoons granulated sugar
1 teaspoon ground cinnamon
Pinch ground nutmeg
Pinch ground cloves
Pinch salt
For the crisp topping:
2 tablespoons all-purpose flour
2 tablespoons rolled oats
1 tablespoon packed brown sugar (light or dark works here)
Pinch salt
2 tablespoons unsalted butter, cubed and cold
Vanilla ice cream or whipped cream, for serving
Method
Preheat the oven to 350 degrees f. Place the cocotte (or ramekin) on a small rimmed baking sheet.
For the filling: Combine the cubed apples, orange juice, flour, sugar, cinnamon, nutmeg, cloves, and salt in a small bowl until the apples are evenly coated. Put the apple mixture into the mini cocotte (or ramekin).
For the crisp topping: Combine the flour, oats, brown sugar, and salt in a separate small bowl until combined. Add the cubed butter to the flour and oat mixture. Using your fingertips, rub and squeeze the butter into the flour mixture. Continue to rub the butter into the flour mixture until a crumbly dough forms. Sprinkle the crisp topping on top of the apple filling.
Bake on the middle rack until the top is golden brown and the apples are tender, about 35 minutes. Let cool slightly, about 10 minutes. Serve à la mode with vanilla ice cream or with a big dollop of whipped cream.
#crisp #apple #hotdesserts #àlamode
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