Personal sized apple crisp

Okay so I know it’s not fall. Yet I’m posting an apple crisp recipe (gasp). Apples are good any damn time of the year. I also feel less guilty for eating this since it has fruit and oatmeal in it, that’s a healthy breakfast right?

I didn’t have a pan at the time I was craving apple crisp so I used muffin tins instead. The results? Just as yummy apple crisp in individual sized portions.

Individual Apple Crisp

Individual Apple Crisp

Apple Crisp

  • 6-8 apples, peeled cored and cut into 1-inch sized pieces. I use gala or honeycrisp apples, sometimes throw a few granny smith in there to keep things interesting
  • 1 1/2 cups white flour, can substitute 1/2 cup of wheat flour if you’re feeling dangerous
  • 1 1/2 cup oats
  • 4 tbsp softened butter or margarine
  • 1/2 tbsp cinnamon plus 1/2 tsp
  • 1/3 cup packed brown sugar plus 1 tbsp

1. Mix up your dry ingredients in a large bowl

2. Preheat oven to 350 degrees. Grease your muffin tins

3. Toss apples with 1 tbsp of brown sugar and 1/2 tsp cinnamon

4.Evenly divide apples into each hole in a muffin tin. Mine made 6 large muffins, but I’ve also made this in a 12 smaller muffin tin.

5. Cut butter into dry ingredients then layer onto apples.

6. Bake for 30 mins or until apples are tender!

The bigger muffin pans might take a little longer to cook. I covered mine with tin foil for the first 20 mins and then uncovered them and baked for 15 mins more so the top of the crisp wouldn’t burn.





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