Yes, you deserve your very own single-serving apple crisp! What a delightful way to serve a tried and true dessert. Smelling Apple Crisp baking truly feels like home.
What you’ll need:
- 7 medium-sized apples – I used organic pink lady apples
- Juice of one lemon
- 3/4 to 1 cup rolled oats – not quick-cooking
- 1/2 cup Einkorn flour
- 1/4 cup coconut sugar (you can also use brown sugar)
- 3 Tbsp. softened butter
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground ginger
Directions:
- Preheat oven to 350 degrees
- Wash apples and cut along core line, starting from the stem on down
- Using a melon baller also known as a Parisienne scoop – scoop out core and stem – discard
- Continue using a melon baller and scoop out apple leaving about a 1/2 inch of apple as a bowl.
- Brush scooped apple with lemon juice.
- Arrange apples on a cookie sheet with a lip covered in parchment paper
- Chop up apple balls and use the rest of the lemon juice to coat
- In a bowl add: oats, sugar, cinnamon, and ginger and combine
- Add butter and apple pieces – mix well
- Fill apple scoops with the mixture
- Bake uncovered for 30 to 45 minutes depending on how soft you like your apple bowl. Tops should be browned.
- Cool slightly before serving
Consume within three days for the best flavor. Store in refrigerator.
On a side note: by cooking with the apple skin on you are retaining the fiber. Did you know that fiber is found in the apple peel?
Spice up your dessert by serving with vanilla ice cream.