If you saw our wine & dine event post earlier this week, you may have got a peek at these sweet treats that were part of the menu. Apples paired well with the wine I was serving so I decided to make apple crisp and to make it extra special I thought it would be fun and little more fancy to serve them in individual jars so each person had their very own to savour.
I used this recipe and just adapted it for individual servings instead. But to be honest when it comes to apple crisp I just use a recipe as a guide and adjust until I’m happy with the texture and flavours. I happen to love cinnamon and lots of topping. Here’s what you’ll need:
INDIVIDUAL APPLE CRISP RECIPE
- 2 1/2 pounds (about 5 or 6) medium appples, peeled, cored, and sliced 1/4 inch thick
- 2 to 3 tablespoons granulated sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1/2 cup packed light brown sugar
- 1/2 cup uncooked rolled oats
- 1/3 cup all-purpose flour
- 4 tablespoons cold unsalted butter (1/2 stick), cut into small pieces, plus more for coating the dish
First heat the oven to 350°F with the rack in the middle.
• Combine the apples, granulated sugar, cinnamon, and 1/8 teaspoon of the salt in a large bowl and toss to coat. Place the apple mixture in the prepared baking dish and set aside.
• Using the same bowl as for mixing the apples, mix together the brown sugar, oats, flour, and remaining 1/8 teaspoon salt until evenly combined. With your fingertips, blend in the butter pieces until small clumps form and the butter is well incorporated, about 2 minutes.
• Sprinkle the topping evenly over the apples and bake until the streusel is crispy and the apples are tender, about 40 minutes. Let cool on a rack at least 15-20 minutes before serving.
These adorable vintage tea cup saucers aren’t just there to look pretty, they serve a important purpose. Because the jars came out of the oven steaming hot, you need the plates to serve so that no one burns their hands while devouring their delicious dessert.
If you like this recipe, check out more in our Good Eats section.
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