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Best Small-Batch Apple Crisp for Two (No Oats)

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This small-batch apple crisp for two uses crushed shortbread cookies or graham crackers instead of oats for a tender, buttery topping. It’s perfectly portioned, ready in under an hour, and made with simple pantry ingredients.

Ingredients

Scale
  • 2 medium apples (about 300g total), peeled, cored, and sliced into ¼-inch thick pieces
  • 2 tablespoons granulated sugar (25g)
  • 1 tablespoon all-purpose flour (8g)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 1 teaspoon lemon juice
  • Pinch of salt
  • ½ cup crushed shortbread cookies or graham crackers (about 60g)
  • 3 tablespoons unsalted butter (42g), melted
  • 2 tablespoons brown sugar (25g), packed
  • ¼ teaspoon cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Place a baking sheet on the middle rack to catch any drips later.
  2. Prepare the apples. Peel, core, and slice your apples into ¼-inch thick pieces. Place them in a medium mixing bowl.
  3. Make the filling. To the sliced apples, add the granulated sugar, flour, cinnamon, nutmeg (if using), lemon juice, and a pinch of salt. Toss everything together until the apples are evenly coated. Let them sit for 5 minutes while you make the topping.
  4. Make the no-oat topping. In a small bowl, combine the crushed shortbread cookies or graham crackers, brown sugar, cinnamon, and a pinch of salt. Pour the melted butter over the mixture and stir with a fork until everything is moistened and clumps together.
  5. Assemble the crisps. Divide the apple mixture evenly between two 8-ounce ramekins or into a small baking dish. Pack the apples down gently. Sprinkle the topping evenly over the apples, pressing it down lightly.
  6. Bake. Place the ramekins on the baking sheet and bake for 30-35 minutes, or until the topping is golden brown and the apple filling is bubbling around the edges. If the topping is browning too quickly after 20 minutes, tent loosely with foil.
  7. Cool slightly before serving. Let the crisps cool on a wire rack for at least 10 minutes. Serve warm, preferably with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

For the best texture, use firm apples like Granny Smith or Honeycrisp. Let the apples macerate for 5 minutes to create a thick syrup. The topping is intentionally softer than a traditional oat crisp. If making ahead, assemble up to 24 hours in advance and refrigerate; add 5-7 minutes to baking time.

Nutrition

Keywords: apple crisp, small batch, no oats, for two, shortbread topping, gluten-free option, easy dessert

Find it online: https://sweetstirring.com/best-small-batch-apple-crisp-for-two-no-oats/