Apple Crisp makes the perfect easy dessert for fall. Best of all, this simple fruit crisp is made in single-sized servings with tender apples and a cinnamon oatmeal streusel.
Yields 6 mini servings
15 minPrep Time
30 minCook Time
45 minTotal Time
Save Recipe5 based on 2 review(s)
Ingredients
3 1/2 cups diced apples (about 1 pound - I used Granny Smith)
2 tablespoons coconut sugar (or brown sugar)
2 tablespoons arrowroot starch (or cornstarch)
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
Crisp topping
1 1/2 cups old-fashioned oats (certified gluten free if necessary)
3/4 cups oat flour (or all purpose flour)
4 tablespoons coconut sugar (or brown sugar)
1 teaspoon ground cinnamon
¼ teaspoon fine grain sea salt
1/3 cup coconut oil, softened
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Place six (8) ounce ramekins and place on a baking sheet. Grease with coconut oil or baking spray. (Alternatively, you can also make this in a greased 8x8 baking pan). Set aside.
- To prepare the filling: In a large mixing bowl, toss together the apples, sugar, arrowroot starch, vanilla extract and cinnamon until thoroughly combined. Divide evenly into ramekins or spread into baking pan.
- To prepare the topping: Wipe down the same mixing bowl and toss in the oats, oat flour, sugar, cinnamon and salt. Add coconut oil and use your fingers to combine mixture until it's moist and crumbly.
- Spoon the mixture evenly among the ramekins covering the filling.
- Bake in preheated oven for about 25-30 minutes, or until the filling is bubbling around the edges and the top is lightly golden.
- Remove from oven and allow the crisp to rest for 5 to 10 minutes.
- Serve with a scoop of plain yogurt, frozen yogurt or vanilla ice cream.
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