Does this happen to you? You're up late, watching a movie, and your sweet tooth strikes. There's nothing in the pantry, and a handful of chocolate chips from your baking supply seems like a poor solution. I've tried easy microwave mug cakes, cookies, and brownies...something about them is just strange. They remind me of the end result of the 1980's Easy Bake Oven of my childhood. Sure it looked like a cake, but it definitely tasted like it was baked with a lightbulb. What I really want when this happens is something sweet that tastes like a lot of effort went into it.
This desert is easy to put together, can be customized for a variety of fruits you might have on hand, and bakes up quickly. A scoop of vanilla ice cream certainly adds to the crisp but isn't necessary. It's a great save for those late night cravings, and is a great ending to a nice meal. The best part? No leftovers to tempt you the next day and it has fruit! So it must be sort of healthy right?
Preheat your oven to 350 degrees. Start the crisp with one large apple (I used a honeycrisp because they're awesome). Core and dice the apple into small pieces. In a medium sized bowl, add 1/2 cup of washed cranberries.
To the fruit, add 2 tablespoons of sugar and 1 teaspoon of ground cinnamon. Mix well and spoon into two ramekins or individual pie tins. I have a set of really cute oval pie tins that were a gift from mom. They work perfect for this dish and are nonstick. In a ceramic ramekin or an aluminum pie tin, make sure you butter or oil the dish first.
For the topping, combine 1/4 cup each of all purpose flour, brown sugar and oats in a bowl. Add 1 teaspoon of cinnamon and a pinch of salt. Cut in 1/4 cup of cold butter. You can use a fork or your hands to incorporate the butter.
Layer the topping evenly on each of the dishes. Place ramekins on a baking sheet and bake at 350 degrees for 20-30 minutes or until filling is bubbly and topping is browned.
Cool 5 minutes before serving. Top with vanilla ice cream if desired.
This recipe is very customizable. Whatever fruit you have on hand would be lovely in this easy dish. Pears, blueberries, peaches, raspberries or any combination. If you are using berries or peaches; any fruit with a high water content, add 1 tablespoon of flour to the fruit to help thicken the juices as the crisp bakes. For me, the combination of the sweet apple with the tart cranberry is just right.
Cranberry Apple Crisp for TwoBy Land of Noms, November 30, 2014
- 1 large apple
- 1/2 cup of cranberries
- 2 tablespoons of sugar
- 2 teaspoons of cinnamon, divided
- 1/4 cup of all purpose flour
- 1/4 cup of brown sugar
- 1/4 cup of oats
- 1/4 cup of cold butter
- pinch of salt
- Preheat oven to 350
- Butter or oil two medium sized ramekins or individual pie tins
- Core and dice apple into a small dice
- In a medium sized bowl, combine apples, cranberries, sugar and 1 teaspoon of cinnamon; mix well
- Divide fruit among prepared baking dishes
- In a large bowl, combine flour, brown sugar, oats, remaining teaspoon of cinnamon and a pinch of salt
- Cut in cold butter using a fork or fingers until incorporated and topping is crumbly
- Divide topping evenly over each dish
- Bake at 350 degrees, 20-30 minutes or until fruit is bubbly and topping is browned
- Cool 5 minutes before serving and serve with vanilla ice cream if desired
You can find individual pie tins here:
Sharing our culinary adventures in Cascadia with simple, sustainable & satisfying eats. Bon Appétit!