Apple Crisp For Two

There’s something about a warm apple crisp that instantly makes a house feel cozy. This Apple Crisp for Two has all the comforting flavors of a classic apple crisp, but in a perfectly portioned dessert that’s just right for date night, a quiet evening at home, or whenever you’re craving a little something sweet without a big pan of leftovers.

 

I created this recipe because sometimes I want all the flavors of fall without committing to a 9×13-inch baking dish. As much as I love baking, there are plenty of nights when I just want dessert for the two of us. These individual crisps come together in minutes and bake in ramekins, making them feel just a little extra special.

After testing this recipe, I found that dicing the apples into slightly larger chunks helps make them tender without turning to applesauce by the time the topping is golden brown. I also kept the topping simple with pantry staples and old-fashioned oats for just the right balance of buttery crumble and crisp texture.

Of course once baked I love topping with a scoop of vanilla ice cream and a drizzle of caramel sauce. Although a scoop of butter pecan ice cream could be delicious or maybe a dollop of homemade whipped cream or maybe some Cinnamon Whipped Cream.

Why This Recipe Works

• Individual ramekins bake quickly and create the perfect filling-to-topping ratio.
• Dicing the apples into larger chunks stay tender while holding their shape.
• A simple oat crumble adds plenty of buttery crunch without overwhelming the apples.
• Brown sugar and warm spices create a rich caramel-like flavor.
• The recipe is easy to scale depending on the size of your ramekins or baking dish.

Ingredients Needed

Apple Filling

• Apples: I like using Honeycrisp, Granny Smith, Pink Lady, or a combination for the best balance of sweet and tart flavors. I don’t like using MacIntosh as it becomes mushy. And Red Delicious can be bitter. Read Best Apples For Baking for more information.
• Brown sugar – If you run out read How To Make Brown Sugar.
• All-purpose flour
• Ground cinnamon
• Ground nutmeg
• Salt

Crisp Topping

• All-purpose flour
• Brown sugar
• Ground cinnamon
• Salt
• Unsalted butter: Make sure the butter is cold so the topping bakes up crumbly instead of melting into the flour. You can also use salted butter just omit the added salt.
• Old-fashioned oats: Quick oats will create a softer topping.

How To Make Apple Crisp for Two

Prepare the apples

Preheat your oven to 350°F and lightly grease two 10-ounce ramekins.

Peel and cut the apples into chunks about ¼ to ½-inch thick. Keeping the pieces slightly larger helps them stay tender while baking instead of becoming mushy.

Toss the apples with the brown sugar, flour, cinnamon, nutmeg, and salt until evenly coated. The flour thickens the juices as the apples bake so you end up with a syrupy filling instead of a watery one.

Divide the mixture evenly between the prepared ramekins.

Make the crisp topping

In a second bowl, whisk together the flour, brown sugar, cinnamon, and salt.

Add the cold butter and work it into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs with a few pea-sized pieces of butter remaining. Those little pockets of butter create a crisp, buttery topping as it bakes.

Stir in the old-fashioned oats, then sprinkle the topping evenly over each ramekin. Don’t press it down—keeping it loose allows it to bake into a light, crunchy crumble.

Bake

Bake for 25–30 minutes, or until the topping is golden brown and the filling is bubbling around the edges.

If you’re unsure whether it’s done, insert the tip of a knife into the center. It should slide easily through the apples with very little resistance.

Let the crisps cool for 5–10 minutes before serving. The filling will continue to thicken slightly as it cools.

Serve warm with a scoop of vanilla ice cream and a drizzle of salted caramel if you’d like.

Recipe Tips

• Cut the apples into evenly sized pieces so they bake at the same rate. I like slightly larger chunks than small diced apples.
• Keep the butter cold when making the topping. Warm butter won’t create the same crumbly texture.
• Sprinkle the topping loosely over the apples instead of packing it down. This helps it bake up crisp and golden.
• If using smaller ramekins, divide the mixture between three or four dishes and begin checking for doneness a few minutes earlier.
• No ramekins? This recipe also works beautifully in a small loaf pan with about the same baking time.

Storage and Make Ahead Instructions

Make Ahead

I like to make the apples and topping and keep separate if making ahead. You can make ahead up to 2 days. When ready to bake then assemble the crisps and bake as normal.

Refrigerator

Cover any leftovers and refrigerate for up to 5 days. Reheat in the microwave for 30–60 seconds or warm in a 350°F oven until heated through.

Freeze Baked Apple Crisp

Allow the crisps to cool completely, then wrap each ramekin tightly in plastic wrap followed by foil, or transfer to a freezer-safe container. Freeze for up to 3 months.

Thaw overnight in the refrigerator and reheat in a 350°F oven for about 15–20 minutes, or until warmed through.

Freeze Before Baking

Assemble the apple filling and topping in freezer-safe ramekins, then wrap tightly in plastic wrap and foil. Label with the recipe name, date, and baking instructions before freezing for up to 3 months.

Bake directly from frozen at 350°F, adding about 10–15 extra minutes to the baking time, until the topping is golden and the filling is bubbling.