Hello October, where’d you come from?! These past few months have flown by and I can’t believe fall is finally here! The weather has cooled off and we even have snow on the mountain tops! The leaves are turning and sweaters, scarves and boots are out in full force. We’ve been piling on the blankets, searching for our wool socks and even turned on the heat. Fall is definitely my favorite time of year, how about you? It means baking bread, making soup and eating lots of freshly baked treats. Today I’m sharing a miniature version of a classic fall treat- apple crisp.
For the past month our kitchen counters have been over-run with these gorgeous Utah apples. It’s a good thing… a really good thing. We’ve been snacking on them, using them in salads and cooking them for oatmeal. I’m kind of smitten by them. There’s just something about local apples that taste so much better than the ones that were picked ages ago and have been ripening in the store. The other day when my sweet tooth was aching I decided to chop up a few and make us a teeny tiny individual apple crisp skillet. I love my mini lodge skillet and have been dying to use it this fall. This recipe + that pan = a match made in apple crisp heaven 😉
This crisp is sooo easy to make (and if you don’t own a mini skillet, please refer to the NOTES section below). To start, peel and slice 2 medium apples then toss them in a mini skillet with a tablespoon of butter. You’ll want to cook them until they’re nice and tender. Meanwhile, combine all of the dry ingredients for the topping in a small mixing bowl. You can add nuts to the topping of you’d like (we added chopped pecans) or simply omit them- it’s totally up to you. Add in the melted butter and toss. Set it aside and go back to your apples… they should be soft but should have a little bit of crispness to them. Sprinkle the sugar and spices over them, then toss with flour. The mixture should thicken up nicely. Remove them from the heat and pat the apples to create a nice even layer. Pour on the topping and using your hands, spread to create an even layer. Place in the oven and bake until the topping gets nice and golden brown. It make take anywhere from 10-15 minutes to start to see some color, just keep an eye on it!
Serve this skillet warm with a scoop of vanilla bean ice cream and a drizzle of salted caramel. Do both, you’ll thank me later 🙂 If you love apple crisp as much as I do but can’t ever finish an entire pie dish of it, you’ve gotta give this mini version a try! Perfectly portioned and just as delicious. Enjoy and happy baking!
- 2 medium apples, peeled and sliced
- 1 tbsp. butter
- 1 tbsp. granulated sugar*
- ½ tsp. cinnamon
- ⅛ tsp. nutmeg
- pinch of allspice
- ¼ tsp. salt
- 1 tbsp. all-purpose flour
- ¼ c. brown sugar
- ⅓ c. all-purpose flour
- ⅓ c. old-fashioned oats
- ¼ tsp. cinnamon
- 3 tbsp. chopped pecans or walnuts (optional)
- 3 tbsp. butter, melted
- Vanilla ice cream
- Homemade salted caramel sauce (recipe here)
- Preheat oven to 375 degrees.
- In an individual skillet (6.5" or 8"), placed over medium-low heat, add the butter. Once the butter has melted add the apples and cook until soft.
- Meanwhile, to make the topping, in a small mixing bowl, combine all of the dry ingredients, whisk together, then pour in the melted butter and toss to coat. Set aside.
- Sprinkle the sugar, cinnamon, nutmeg, allspice and salt over top of the cooked apples. Add the flour and stir to coat the apples evenly. Gently pat the apples down creating an even layer. Pour the topping on and spread evenly.
- Place in the oven and bake until the topping is golden brown. This can take anywhere from 10-15 minutes. Remove from the oven, allow to cool for 10 minutes before serving.
-If you don't own a mini cast iron skillet, you can prepare the apples on the stove in a skillet and then transfer them to mini ramekins. Pour the topping over the apples and bake according to the directions.
Recipe source: Life Made Simple