Sometimes you want to make a bunch of people apple crisp, but other times you want to cook just for one or two people, which is when mini apple crisp is perfect. If you are not partial to apples, this recipe works with any fruit you might want to make a crisp with (blueberries, mixed berries, rhubarb, pears, or peaches come to mind) — because the dishes are small, make sure you finely chop your filling of choice so that it cooks evenly.
Mini Apple Crisp
One apple, chopped into tiny chunks
Flour (brown rice flour has a nutty flavour that goes well with apples but is not necessary)
Margarine or soft butter
1. Preheat the oven to 375F. Chop the apples into tiny chunks and put into two tiny baking dishes (they have a proper name but I don’t know it) (or, use two of the middle spaces on a small muffin tray). Spritz with lemon juice, sprinkle with cinnamon and a touch of flour, and add three drops of vanilla extract per mini crisp. Stir.
2.In a separate bowl, combine oats, flour, and brown sugar. I would roughly estimate I used a quarter of a cup of each, but really I have no idea, just make enough that you can cover the tops of the crisps with it in a thick layer and in proportions that taste right to you (i.e., if you really like oats, use more of them! The world is your oyster. Or measuring-cup-free dessert). Then add a plop of margarine or soft butter and mix with your hands. It should stick, but not be too sticky. Sprinkle over the apples so they’re fully covered.
3. Bake at 375 for about 40 minutes, until the apples are soft. Everything here is relative, so keep an eye on things — the crisps will be done when the top is browned, you might be able to see the juices bubbling, and a knife can go through easily. If it can’t, it needs more time.
4. Let cool and serve.