I am a firm believer that any sort of Crisp is always a sure crowd, and tummy, pleaser. They are so simple to prepare, because in most cases you will always have fruit, flour, oats, butter, brown sugar, and spices on hand.
Peel, core, and thinly slice apples. Toss them in a bowl with a squeeze of lemon juice, so they don’t brown, along with a pinch of cinnamon and a sprinkle of brown sugar.
Allow the apples to marinate in the love for a few minutes while you grease the ramekins with little butter. Then layer in the apples, evenly.
Combine the flour, oats, brown sugar, butter & spices…honestly, its easiest (and so much fun!) to just get your hands in there and really mix in that cold butter.
Little Yellow Note: ohh, if you just-so-happen to forget that there is no cap on the pumpkin spice jar, and you were going to shake it in instead of measure the spices…and…you end up with…uh hum… just a little bit more than expected. Fear not! We found out, the more spice, the better!
Lauren said I should have taken a picture of just how much pumpkin spice went into this initially, but it was just too embarrassing. FYI- I am fairly certain that half the bottle made it in there, before I started gingerly scooping out as much as I could.
Anyways… Pack the top of each ramekin with the combined oat/flour/sugar/spice/butter mixture and it is ready to jump in the oven! You can also refrigerate them for a day or two, or even freeze them (covered of course)!
Regardless of my spice overhaul, these baby’s got cleaned out! Here’s the proof…
Ingredients: makes 4 Crispy ramekins full of apple goodness
2 apples (tart apples are best, but whatever you have on hand is good)
2 Tbsp of cold butter
1 tsp pumpkin spice
1/2 tsp cinnamon
1/4 c. flour
1/4 c. oats (a heaping 1/4 cup is just dandy)
1/3 c. packed brown sugar
- Heat oven to 375ºF. Grease bottom and sides of each ramekin with butter
- Layer apples, evenly, in each ramekin, but leave about 1/2 in. space for the topping!
- In a bowl, combine remaining ingredients; pack on top of apples.
- Bake about 15-20 minutes or until topping is golden brown. Serve as is, or with a scoop of ice cream!
From the Little Yellow Kitchen