In the days of fall, I’ve found that apples have taken the back seat to all things pumpkin. In honor of days and those found picking apples in the orchard, this recipe is perfect. Adapted for a smaller crowd (I love splurging on dessert occasionally, but don’t like having it around. It’s just too tempting.), this recipe is great for cool lit nights on the back porch under the string lights. With oats and cinnamon, this recipe is a lighter and quick take on a traditional apple pie.
Keep reading for the full recipe after the jump!
Apple Crisp for Two
Ingredients:
- 1/2 c unbleached flour
- 1/3 cup granulated sugar
- 1/6 c packed dark brown sugar
- 1/4 C quick-cooking oats
- 1/4 t ground cinnamon
- 1/4 t nutmeg
- 3 T unsalted butter, melted and cooled
For the apples:
- 1 T unsalted butter
- 4 apples, peeled and cored, and cut into 1/2 inch slices
- Juice of one lemon
- 1/8 c granulated sugar
- 1/2 T all-purpose flour
- 1/8 t ground cinnamon
- coarse sea salt
Directions
Combine the flour, sugar, oats, nutmeg, and cinnamon in a medium and mix until combined. Add butter and mix with your fingertips until crumbly. Place to the side.
Position a rack in the center of the oven and preheat the oven to 375 degrees F.
Grease and season a mini-lodge iron skillet (I love these and you can find them here.) with 1 T of butter.
In a large bowl, toss the apple slices with the lemon juice. Combine the sugar, flour, cinnamon, and 1/2 t salt in a small bowl. Add the apples until they are completely coated. Transfer the apples to the skillet. Then sprinkle with the topping.
Cover the crisp for 25 minutes. Cut the remain 1 T of butter into small cubes. Place on top. Cover with foil and Cook for 30 minutes until the crisp is golden. Transfer to rack. I paired it with a locally roasted cup of coffee and a few scoops of local, organic ice cream.
(This recipe was adapted from a recipe in The Kinfolk Table.)