Easy Apple Crisp for Two or Three

I recently started scanning in recipes from my Mom’s recipe box and came across her Apple Crisp recipe.  Now, I have made apple crisp a number of times, but somehow it always seemed to be more work than it should have been.  But, I knew it would be wonderful as a dessert to follow one of my new favorites, Harvest Pork Stew. Plus, my Mom’s recipe had proportions for as few as 3 apples, which made me realize that I did not need to make a huge batch.  THAT saves on time spent slicing apples!

I also did an Internet search just to see what else I could find and came across what the author, a young man named John,  calls The Best Apple Crisp Recipe.

Between the two, I came up with my own version.  I used the ingredient portions from my Mom’s recipe except I substituted butter for the margarine.  And, from the other recipe, I added lemon juice to the apple slices and used the mixing technique for the butter.  I also planned to add nutmeg, cinnamon, and walnuts, but I found sunflower seeds and used those for the nuts and totally forget about the spices! And, you know what?  It was great even without the spices.

Well, I did remember, halfway through the baking time, that I had forgotten the spices and, while I couldn’t find my cinnamon at the time (I DID find it later!) I did grate a little nutmeg on it, but not that much.  ANYWAY, here is the recipe, with spices listed as optional*.  🙂   Note:  you can easily double or more the size of this recipe!

Easy Apple Crisp for Two or Three

  • 3-4 apples, depending on size, sliced
  • 1-2 Tablespoon lemon juice
  • 1/3 cup oatmeal
  • 1/3 cup brown sugar
  • 1/4 cup flour
  • 1/4 cup cold butter
  • 1/8 or a bit more sunflower seeds or 1/4 cup walnuts or pecans
  • 1/2 tsp cinnamon (optional*)
  • 1/4 tsp nutmeg  – fresh ground if you can! (optional*)
  1. Slice apples to 1/4 to 3/8 thickness, discarding core.  Peel if desired, but the skin is good for you!

    Use at least one Granny Smith for tartness.

  2. Place apple slices in a bowl and toss with lemon juice.
  3. In another bowl, combine oatmeal, brown sugar, flour and any spices.
  4. Slice cold butter and cut into the oatmeal/flour/sugar mixture using two forks or your fingers until the mixture is crumbly.
  5. Add nuts, if using.
  6. Grease a 9 inch pie plate or equivalent, spread the apples in it, and top with the crumbly mixture.

    Ready for the oven!

  7. Cook for 35-40 minutes in a 350 degree oven until apples are soft and it is browned on top.

And that is that.  So easy!  And really good.  And, thanks, Mom.  <3

P.S. (I keep forgetting to take pictures after the recipes are cooked! I guess it is because they look so good that we eat them right away. <grin>)

4 thoughts on “Easy Apple Crisp for Two or Three

  1. mommasmeals

    I’m going to try your recipe today! Sounds super easy and yummy!! I’ll be back to tell you how it came out!! Love your site! I’m just getting started on mine but check it out I’d love to toss some recipes back and forth!!

    1. Wendy Dennis

      Hi Tammi – thanks for commenting – and do let me know how the recipe works for you. Your blog looks like it has a lot of great recipes – I’ll definitely be going back to get a few to try. 🙂

  2. Gloria Latta

    Made exactly according to the recipe with 4 apples, and it was not good. Plain apples in lemon juice for the filling? Not sweet. Apples weren’t done at 40 minutes and topping looked dry. So I melted half a cube of butter with half a cup of agave syrup in the microwave, poured over the top and baked it another 15 minutes. Still missing something, so I put 4 shortbread cookies in the bottom of a bowl to make a “crust.” A scoop of ice-cream on top and YUM!

    1. Wendy Dennis

      Hi Gloria, I think you missed the brown sugar and possibly other ingredients listed in the recipe. And, in following this recipe multiple times, I have never needed to extend the baking time. But, ovens do vary and your version sounds quite tasty, also! I do like agave syrup, although barley malt and brown rice syrup are more complex and thus slower to break down in the bloodstream if looking for that health benefit. I shall surely remember the shortbread cookie idea! I recently came across a REALLY easy recipe for such. I will post the link once I am done editing the cookbook in which that recipe appears. Thanks for the input. Cooking is an evolving art. 🙂

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