This delightful apple crisp has the perfect fruit to topping ratio for my liking. Meaning it is not too heavy handed or soupy on the fruit base, and every bite gets fair billing of topping and fruit. And the topping is delightfully crunchy thanks to the rolled oats and chopped pecans. And crisped up by the butter and brown sugar.
Now I find this dessert is just a little too easy to make and is polished off by 3 in an evening (the little one says no to fruit in dessert with her discerning 9 year old palette).
It’s All About That Apple to Crisp Ratio
Apple crisp was often my husband’s favourite. But I rarely made it or cared for it. I didn’t care for so little crunch and so much soggy fruit. I did sometimes feel guilty about this, only because I baked so much in general. Until I came across a variation, that I further tweaked to my own liking that turned into this deliciousness. I needed a more equal ratio of apple to topping and the addition of pecans and vanilla. Now it’s a family favourite, perfect for fall and winter.
Nothing fussy has to happen to make this apple crisp come to life. In fact I don’t even wipe the bowl after creating the filling before moving onto the topping. The hardest part is peeling the apples and I find that oddly therapeutic. Plus it only needs 3-4 apples (based on the size) of any variety really so it’s a great way to use up fruit or create a warm, comforting weeknight dessert. And who doesn’t need that?!
Small Batch Apple Crisp
An easy, small, four helping, easy apple crisp perfect for a weeknight dessert.
- 3 – 4 Apples peeled and chopped into bite size pieces
- Juice of Half a Lemon
- 3 Tablespoons Brown Sugar
- 1 Tablespoon Corn Starch
- 1 Teaspoon Vanilla
- 1/2 Teaspoon Cinnamon
- 1/4 Teaspoon Kosher Salt
- 1/2 Cup Old Fashioned or Whole Oats
- 1/4 Cup All Purpose Flour
- 1/4 Cup Chopped Pecans
- 1/2 Cup Brown Sugar
- 1/3 Cup Melted Salted Butter
Butter or spray an 8" square baking dish and preheat the oven to 375 degrees.
In a medium bowl mix the apples, lemon juice, brown sugar, corn starch, vanilla, cinnamon and salt together to create the filling.
Once evenly combined, pour into greased dish, using a spatula to scrape out any extra liquid or filling on top of the fruit.
Next combine the old fashioned oats, flour, pecans and brown sugar together in the bowl.
Add in the melted butter and combine until crumbly, using your fingers if needed to combine.
Then evenly sprinkle the topping over the fruit.
Bake for 20-25 minutes at 375 degrees until golden and crispy.
Remove from oven and let cool 5-10 minutes.
Autumn Acorn Spice Cookies are another fun fall favourite!