Bready or Not: Personal Apple Crisps
Let's pretend. Say you have a bunch of apples. Say you're just feeding yourself and maybe one other person. Say you're both trying to eat healthy but want a little treat. That means pies or crisps are out, though they both sound really good. They just make too much food, plus it means everything is shrouded in sugar and pastry.
The healthy answer: personal apple crisps.
These are serving-size perfect for two people (or heck, cut the amounts in half and make enough for one). It's mostly fruit with the tiniest touch of butter and sugar, plus there are no worries about leftovers to ruin your diet for a full week.
I scaled this down and tweaked some things from the original. This makes enough to cover two large apples (each halved) or three to four small apples. I've tried this with several kinds of apples, and they all worked. Red Delicious gets extra soft but still holds up, and Granny Smith stays more firm. I found the best apples to be that mid-range of sweet-tart crisp, like Pink Lady and Braeburn.
Some topping will fall off the apples. That's okay. It's still really good scraped off the cookie sheet.
Personal Apple Crisps
modified from Heidi at Food Doodles
Makes enough for 2 large apples/3-4 small
2.5 Tablespoons rolled oats
2.5 Tablespoons wheat flour
2 Tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
pinch of cloves
pinch of salt
3 Tablespoons butter
1/2 Tablespoon maple syrup or honey
raisins or dried cranberries (optional)
Preheat your oven to 400 degrees.
Core your apples and slice them in half, or slice in half then scoop out the core. Just get it out of there. Place each half on a baking sheet. Scoop topping mixture over the exposed half of the apple. The topping will spread very little, so take it right to the edge.
Place the apples in the hot oven for 17-20 minutes, watching that the tops are just golden and don’t burn. Let cool for a few minutes. If you want, serve with ice cream or yogurt, but these are really good just by themselves.
OM NOM NOM.
The healthy answer: personal apple crisps.
These are serving-size perfect for two people (or heck, cut the amounts in half and make enough for one). It's mostly fruit with the tiniest touch of butter and sugar, plus there are no worries about leftovers to ruin your diet for a full week.
I scaled this down and tweaked some things from the original. This makes enough to cover two large apples (each halved) or three to four small apples. I've tried this with several kinds of apples, and they all worked. Red Delicious gets extra soft but still holds up, and Granny Smith stays more firm. I found the best apples to be that mid-range of sweet-tart crisp, like Pink Lady and Braeburn.
Some topping will fall off the apples. That's okay. It's still really good scraped off the cookie sheet.
Personal Apple Crisps
modified from Heidi at Food Doodles
Makes enough for 2 large apples/3-4 small
2.5 Tablespoons rolled oats
2.5 Tablespoons wheat flour
2 Tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
pinch of cloves
pinch of salt
3 Tablespoons butter
1/2 Tablespoon maple syrup or honey
raisins or dried cranberries (optional)
Preheat your oven to 400 degrees.
Core your apples and slice them in half, or slice in half then scoop out the core. Just get it out of there. Place each half on a baking sheet. Scoop topping mixture over the exposed half of the apple. The topping will spread very little, so take it right to the edge.
Place the apples in the hot oven for 17-20 minutes, watching that the tops are just golden and don’t burn. Let cool for a few minutes. If you want, serve with ice cream or yogurt, but these are really good just by themselves.
OM NOM NOM.
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