Ramekin Apple Crisps

Ramekin Apple CrispYou know it’s really autumn when the overnight temperature drops into the 40s and you wake up regretting not having retrieved the comforter from the back of your closet. You might also recognize the death of summer from the advent of peach and apple based recipes on our blog! (Maybe you’ll even see some pumpkin ones very soon.) If you live in the northeast, you know that fall means apples and apple picking. While I can’t claim to love apples as much as Melissa (I’m really more the berry sort), I do always enjoy a good apple crisp… or pie, or turnover, or fritter. Heck, I’ll take a baked good of any variety, so long as it doesn’t include cherries! This is exactly why I’m excited that I finally get to use my neglected ramekins and make these again, having gone apple picking this past weekend. There is no specific type of apple I can say is best because I tend to always pick Macoun, Jonamac, or Paula Red (all with a nice amount of tart taste). Because these individual crisps are so easy to make, they can be prepared swiftly after dinner (or before, if you like planning ahead) and baked for 30 minutes. Enjoying one of these crisps fresh from the oven to close out the weekend is just short of perfection. (The missing piece should be obvious…)

Ramekin Apple Crisps
  1. 2/3 cup quick cooking oats
  2. 1/3 cup all-purpose flour
  3. 1/3 cup dark brown sugar
  4. 1/3 cup walnuts, chopped
  5. 6 tbsp softened butter
  6. 4 medium apples, peeled, chopped (macoun are especially good)
  7. Zest of 1/2 lemon
  8. 1/2 tsp vanilla extract
  9. 1/2 tsp cinnamon
  10. 1/4 tsp nutmeg
  1. Preheat oven to 375 degrees. Lightly butter four 8 oz ramekins. Peel and chop apples and place in a medium bowl. Add vanilla extract, cinnamon, nutmeg and lemon zest and toss apples to coat evenly. Divide apple pieces evenly among the ramekins. In a separate medium bowl, mix oats, flour, brown sugar, and walnuts. Cut softened butter into the mix and blend using your fingers. When the crisp topping is well blended divide four ways and press over the top of the apples. Place the ramekins on a baking sheet and cook for 30 minutes until the topping is golden brown. Let crisps cool for 10 minutes before enjoying with or without a generous scoop of vanilla ice cream.
  1. Makes four 8 oz ramekin crisps.
Degrees of Prep http://degreesofprep.com/

Leave a Reply

Your email address will not be published. Required fields are marked *