Individual Apple Crisp Food

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INDIVIDUAL APPLE CRISP



Individual Apple Crisp image

This festive little dessert for one is an easy way to treat yourself-no special occasion necessary.

Provided by Anna Stockwell

Categories     Thanksgiving     Dessert     Apple     Cobbler/Crumble     Cinnamon     Fall     Pecan

Yield 1 serving

Number Of Ingredients 11

1 apple, preferably Gala, thinly sliced
1 teaspoon fresh lemon juice
1 tablespoon plus 2 teaspoons light brown sugar, divided
1/4 teaspoon ground cinnamon, divided
2 tablespoons all-purpose flour
1 tablespoon coarsely chopped pecans
1 tablespoon unsalted butter, room temperature
1/8 teaspoon kosher salt
Vanilla ice cream (for serving; optional)
Special Equipment
A shallow 8-ounce baking dish or heatproof ramekin

Steps:

  • Preheat oven to 375°F. Toss apple, lemon juice, 2 tsp. brown sugar, and 1/8 tsp. cinnamon in a medium bowl, then pack into baking dish.
  • Mix flour, pecans, butter, salt, and remaining 1 Tbsp. brown sugar and 1/8 tsp. cinnamon in a medium bowl, squeezing and crumbling with your fingers until mixture comes together in little clumps. Scatter over apples.
  • Bake crisp until apples are bubbling and top is golden brown, about 35 minutes. Serve with ice cream, if desired.

INDIVIDUAL APPLE CRISP



Individual Apple Crisp image

This single-serving dessert that doesn't leave leftovers is a fitting finale to all meals.-Lethea Weber, Newport, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1 serving.

Number Of Ingredients 9

1 small apple, peeled and sliced
1 tablespoon all-purpose flour
1 tablespoon brown sugar
1 tablespoon quick-cooking oats
1/8 teaspoon ground cinnamon
Dash ground nutmeg
Dash salt
1 tablespoon cold butter
Half-and-half cream or ice cream, optional

Steps:

  • Place apple in a small greased baking dish. In a small bowl, combine the dry ingredients; cut in butter until crumbly. Sprinkle over apple. Bake, uncovered, at 375° for 30-35 minutes or until apple is tender. Serve warm with cream or ice cream if desired.

Nutrition Facts : Calories 264 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 268mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 4g fiber), Protein 2g protein.

MINI APPLE CRISP



Mini Apple Crisp image

With my family's hectic schedule, I cook for one quite frequently. My mini apple crisp recipe is so simple to make. It works equally well as a nice single-serving dessert for me or as an afternoon snack when our oldest son gets home from school. -Sherry Krenz, Woodworth, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1 serving.

Number Of Ingredients 7

1 medium apple, peeled and sliced
1 tablespoon all-purpose flour
2 tablespoons brown sugar
1 tablespoon cold butter
2 tablespoons quick-cooking oats
1/8 teaspoon ground cinnamon
Cream, optional

Steps:

  • Preheat oven to 350°. Place apple slices in a small greased baking dish. In a small bowl, combine flour, brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in oats; sprinkle over apple slices. Bake until apple slices are tender, 35-40 minutes. Serve warm with cream, if desired.

Nutrition Facts : Calories 334 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 127mg sodium, Carbohydrate 56g carbohydrate (40g sugars, Fiber 3g fiber), Protein 3g protein.

INDIVIDUAL HONEYCRISP APPLE TARTS



Individual Honeycrisp Apple Tarts image

With just a few ingredients and no special equipment other than a potato peeler, someone who's never baked before can create this beautiful dessert that looks like it came from a professional pastry shop. These individual tarts have a buttery, crispy pastry with a massive amount of apple flavor and they're sweetened just enough with a touch of sugar and cinnamon. Brush the tops with simple syrup or melted apricot jam and serve with vanilla ice cream or whipped cream, if desired.

Provided by Chef John

Categories     Fruit Tarts

Time 1h35m

Yield 2

Number Of Ingredients 8

1 sheet frozen puff pastry
2 tablespoons packed brown sugar
1 tablespoon white sugar
1 pinch ground cinnamon
1 pinch salt
4 teaspoons unsalted butter, divided
1 teaspoon lemon juice
2 large Honeycrisp apples

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Set out two 6-ounce ramekins.
  • Place puff pastry sheet on a work surface and let thaw for just 5 minutes; it should still be partially frozen and very firm. Use a round pastry cutter the same diameter as your ramekins to cut out 2 rounds of dough. Transfer to the prepared baking sheet. Prick each pastry round all over with a fork.
  • Bake in the preheated oven until the pastries are puffed up and the bottoms are golden brown, about 15 minutes. Remove from the oven and slide parchment paper off the baking pan onto a work surface; press warm pastries down lightly with the back of a fork to deflate them a bit. Let cool.
  • Increase the oven temperature to 425 degrees F (220 degrees C).
  • Mix brown sugar, white sugar, a pinch of cinnamon, and a very small pinch of salt together in a bowl.
  • Use 1 1/2 teaspoons butter to generously grease the bottom and sides of each ramekin. Spoon the sugar mixture evenly into each ramekin, reserving about 1 1/2 teaspoons for later. Shake ramekins gently to settle and flatten the sugar mixture.
  • Fill a bowl with 3 cups cold water. Add lemon juice.
  • Turn one apple on its side; trim about 1/4 inch off the top and bottom of the apple, then cut it in half through the center. Repeat with the second apple.
  • Peel around the apple halves to remove the peel; discard. Continue to peel the flesh, making ribbons as long and as thick as possible until you reach the core, letting the ribbons drop into the water. As long as your ribbons are 3- to 4-inches long, that's fine.
  • Pull out 3 to 4 of the longest ribbons and line them up on a work surface into one long ribbon, overlapping the ends an inch or so. Roll the ribbon up tightly to form the center of the tart, then turn it up on its end. Coil more ribbons around the center, overlapping as you go, until you have a coil that's the same diameter as your ramekin. Pick up the apple coil and place it into the ramekin, with the flat side on top of the sugar. Repeat to make the second tart.
  • Dot 1/2 teaspoon butter over each tart, then sprinkle with the remaining sugar mixture. Top each tart with a pastry round, placing the fork-poked side down on the apples.
  • Bake in the preheated oven until pastries have browned and juices are bubbling, about 30 minutes. Remove from the oven and press the hot pastries down gently with a fork. Let cool for about 10 minutes.
  • Run a knife around each pastry, then turn over onto serving plates. Use a spoon to go around each tart to separate the layers and create more definition, if desired.

Nutrition Facts : Calories 919.2 calories, Carbohydrate 103.8 g, Cholesterol 20.2 mg, Fat 53.9 g, Fiber 7.2 g, Protein 9.5 g, SaturatedFat 16.5 g, Sodium 384.6 mg, Sugar 42.4 g

DELICIOUS INDIVIDUAL APPLE CRISPS (CARB & DIABETIC FRIENDLY)



Delicious Individual Apple Crisps (Carb & Diabetic Friendly) image

My BF is type 1 diabetic, so I adapted my tride and true apple crisp recipe and wow! You can't even tell! Great for low-carb diets too.feel free to add some finely chopped pecans to both the aplles and the topping. My family doesn't prefer it, but it really adds a nice crunch and balance. I added the reguar full-sugar option as well.

Provided by Chef BeeGee

Categories     Dessert

Time 55m

Yield 6 apple crisps, 6 serving(s)

Number Of Ingredients 10

6 granny smith apples, peeled, cored, chopped small
3 tablespoons all-purpose flour
1/4 cup Splenda brown sugar blend (1/2 cup regular brown sugar)
2 tablespoons sugar-free maple syrup (or regular syrup)
1 tablespoon lemon juice
3/4 cup all-purpose flour
1 1/2 tablespoons Splenda brown sugar blend (1/3 cup regular brown sugar)
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled butter, cut into pieces

Steps:

  • Preheat oven to 350 degrees F.
  • For the Filling:.
  • Mix all the ingredients together. Place into 6 small ceramic ramekins.
  • For topping:.
  • Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture with a fork until it forms pea size lumps. Sprinkle over filling equally.
  • Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving. These taste great with a scoop of vanilla ice cream on top! (We use Dreyer's French Vanilla Sugar-Free Ice Cream).

Nutrition Facts : Calories 311.4, Fat 12, SaturatedFat 7.4, Cholesterol 30.5, Sodium 201.8, Carbohydrate 51.1, Fiber 5, Sugar 24.2, Protein 2.6

INDIVIDUAL BLUEBERRY OR APPLE CRISP



Individual Blueberry or Apple Crisp image

From Penzey's magazine (Vol. 2, Issue 4); attributed to Hope Moberg of Royal Oak, Michigan. I loved the idea of individual crisps -- portion control is everything!

Provided by KLHquilts

Categories     Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

4 cups blueberries (or sliced apples)
2 tablespoons lemon juice (fresh, of course)
1/2 cup flour
1/2 cup brown sugar, firmly packed
1/4 cup butter
1/2 teaspoon salt
1 teaspoon cinnamon

Steps:

  • Preheat oven to 350.
  • Divide blueberries (or apples) between 6 individual ramekins or custard cups.
  • In a bowl, combine lemon juice, flour, brown sugar, butter, salt, and cinnamon. Stir with your fingers until ingredients are crumbly.
  • Sprinkle the topping over the fruit and bake at 350 for 25 minutes.

APPLE CRISP CUPS



Apple Crisp Cups image

A yummy one-biter! Whenever I ask 'what can I bring?' these top the list! Sweet cinnamon-scented apples held in a buttery crispy oatmeal cup and crunchy sweet topping. I like to make sweet treats to share with friends. I came up with this recipe so that I could bake and take apple crisp to share easily with everyone.

Provided by debbie eckstein

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h5m

Yield 48

Number Of Ingredients 10

3 large McIntosh apples - peeled, cored, and chopped
¼ cup water
2 tablespoons white sugar
½ teaspoon ground cinnamon, or to taste
2 cups all-purpose flour
2 cups rolled oats
1 ½ cups brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ½ cups butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 4 12-cup mini-muffin tins.
  • Mix apples, water, white sugar, and 1/2 teaspoon of cinnamon together in a saucepan, and bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from heat.
  • Combine flour, oats, brown sugar, 1 teaspoon of cinnamon, and nutmeg in a large bowl; cut the butter into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Place a heaping tablespoon of the crust mixture into a mini muffin cup, and press it into the cup so that it covers the bottom and pushes up the sides of the cup. Make the crust go all the way to the top of the little muffin cup, and patch any holes with more crust mixture. There will be crust mixture left over. Place about 2 teaspoons of apple filling in the crust. Sprinkle about 1 teaspoon of the remaining crust mixture on the filling.
  • Bake in the preheated oven until golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 109.1 calories, Carbohydrate 13.1 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 0.8 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 42.6 mg, Sugar 6.4 g

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