Traditionally apple crisp is served in a larger casserole dish. I sometimes prefer to cook them in ramekins. Individual servings are easy to grab and go. If you are making this in a larger dish then cut the apples into wedges. I cut them into smaller pieces for the ramekins because it’s easier to pack in apples if they are small.
2 pounds apples, cut into 1/2 pieces
Grated zest of 1 orange
1/2 cup brown sugar
1 tablespoon ground cinnamon
2 teaspoon ground nutmeg
1 teaspoon ginger
For the topping:
1 1/2 cups flour
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 teaspoon salt
1 cup oatmeal
1/2 pound cold unsalted butter, diced
Preheat the oven to 375 degrees F.
Butter a 9 by 14 by 2-inch oval 6-8 small ramekins.
Combine the apples with the zests, juices, sugar, and spices. Pour into the dishes. Pile the apples high. They will reduce in size as they cook.
To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
Place the crisp on a sheet pan and bake for 30-45 minutes until the top is brown and the apples are bubbly. Serve warm.
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