Fall is coming and has totally got me into an "eat-all-the-sweet-things-stay-home-and-nest" mode. I love seeing all the apple things come into the markets and stores which has got me inspired to make a quick-and-easy apple crisp. Whenever I make desserts, I try to downsize on the servings, because I know if I have all that sugar-goodness sitting in the pantry, I will definitely eat every last bit of it.
So, while writing this recipe, I'm going to write it for a single-serving. Not only does this help to reduce food waste, it prevents me from overindulging in unnecessary sugar calories. If you're trying out this recipe would like to make for more than one serving, you can just multiply the ingredient quantities by however many people you intend to create for.
Ingredients You'll Need
- 1 medium apple (your choosing) peeled (optional), cored and chopped
- Handful of blueberries
- 1/4 cup all-purpose flour
- 1/4 cup rolled oats
- 1/3 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3 tbsp unsalted butter (softened)
- cast iron pan (I use the Lodge brand)
- measuring spoons
- mixing bowl
- cutting knives
Step 1: Prep your dry and wet ingredients.
Mix the dry ingredients first (flour, oats, sugar, cinnamon, nutmeg). After the dry ingredients are well incorporated, cut in the softened butter.
I always taste the crumble mix before I bake it JUST TO MAKE SURE the ingredients are balanced. If it isn't sweet enough, add a bit more sugar. If it's not "crumbly" enough, add some more flour or oats. If it's not "spicy" enough, add some more cinnamon, nutmeg. Always add A LITTLE BIT at a time to make it easier. It's always easier to add more of something, than to rebalance the rest of the recipe to "take away."
Step 2: Core, peel and slice your apple(s).
I was super lazy when I was making this, and don't have one of those "all-in-one" peeler-corer-slicer contraptions, so I left some of the apple unpeeled. (I wanted my sugar that bad lol!). However, it does taste better (IMHO) when the apples are peeled. But, allegedly there's more nutrients in the peel (don't quote me on this), so it's sort of a win-win? (Yeah. Sounds good to me. I'm rolling with it...lol).
Step 3: Assemble & Bake
Lay blueberries and apples on the bottom of greased, non-stick pan. Sprinkle the "crisp" crumb topping over the fruit. Bake 30-40 minutes until apples are soft and crisp on top is browned to your liking.
Step 4: Serve & Enjoy (with ice cream, if you prefer!)
Okay, so clearly my sugar tooth was out of control during this little apple-blueberry crisp baking excursion. I used Amy's Ice Cream (Mexican Vanilla flavor--which is perhaps the BEST vanilla ice cream I have ever tasted). Founded in Austin, TX but they have a location in Houston. Handcrafted, artisan and SUPER premium ice cream.
I like eating mine right out of the cast iron pan. Less dishes and a cute dessert eating experience! Enjoy!