When you want warm apple dessert without filling a large baking dish, this small-batch crisp is just the right scale. It serves about four, and the oat topping can be mixed by hand while the oven heats.
What You’ll Need
For the filling, use 4 medium apples, 1 tablespoon lemon juice, 2 tablespoons granulated sugar, 1 tablespoon all-purpose flour, and ½ teaspoon cinnamon. For the topping, measure ½ cup rolled oats, ⅓ cup flour, ⅓ cup packed brown sugar, ¼ teaspoon cinnamon, a pinch of salt, and 4 tablespoons cold unsalted butter.
Prep the Apples and Topping
Heat the oven to 375°F and lightly butter a small baking dish, around 8 inches square. Core and slice the apples into pieces about ¼ inch thick, then toss them with the lemon juice, granulated sugar, flour, and cinnamon in the dish.
Build and Bake the Crisp
Stir the oats, flour, brown sugar, cinnamon, and salt together in a bowl. Cut in the cold butter with your fingertips until the mixture forms coarse, uneven crumbs; some larger pieces are welcome because they bake into crunchy clusters.
Scatter the topping over the apples without pressing it down. Bake for 35 to 40 minutes, until the top is golden and the fruit juices bubble around the edges; if the topping browns before the apples soften, loosely cover the dish with foil for the last few minutes.
Give It Time to Set
Let the crisp rest for at least 15 minutes after baking so the hot juices settle. Spoon it into bowls while still warm, with plain yogurt or a scoop of vanilla ice cream if you like; cover leftovers and refrigerate them once cool.