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It seems fitting that I follow up my thoughts on dating and my dating life (or lack thereof) with a recipe for apple crisp that makes one individual apple crisp. It’s not that I can’t eat a whole 9×13 pan of apple crisp. In fact, I truly believe I could easily polish off an entire pan, proudly, all by myself. Realistically though, I probably shouldn’t. It’s like drinking alone: it’s judged heavily and frowned upon.
For the record, I love making fruit crisps, like this traditional strawberry rhubarb crumble, or crazy flavour combos like this cherry chocolate crumble and this Concord grape and peanut butter crumble (so good!). But fruit crisp recipes tend to make a lot of servings, and I am only one person.
This recipe I came up with is pure genius, well, genius in an apple crisp kind of way. See, somehow when I was developing this recipe for a mini apple crisp for one, I wound up with a perfectly timed method: the crumble topping takes 2 minutes to cook on the stove, while the apple takes 2 minutes to cook in the microwave. GENIUS.
I started developing this recipe when I somehow found myself with a container of leftover unbaked crumble topping. I know what you are thinking: what kind of a weirdo actually ends up with leftover crumble topping? That weirdo is me because I got excited about crumble topping and then I ended up making more crumble topping than a little loaf cake could handle. If I had been smart, I would have layered the crumble in between layers of the batter, kind of like a coffee cake and streusel. Unfortunately, I was not so smart.
I do my best to bake with the finest ingredients. Stirling Creamery, a Canadian company, has provided the butter for this post.
Apple crisp for one recipe
Apple crisp for one
Apple base ingredients
- 1 apple I used an Empire apple, peeled, cored and diced
- 2 pinches ground cinnamon
- 1/2 tsp granulated sugar
- 10 grams unsalted butter 2 tsp, cut into pieces
Crumble topping ingredients
- 5 grams all-purpose flour 1 tbsp
- 10 grams dark brown sugar 1 tbsp
- 5 grams rolled oats (or large flake oats) 1 tbsp
- 5 grams nuts & seed like 2 pecans and a few sunflower seeds
- 1 pinch fine kosher salt
- 10 grams unsalted butter 2 tsp
- In a microwave safe bowl, combine the apple base ingredients, dotting with the pieces of butter. Microwave on high for 2 minutes, stopping it to stir halfway through the cooking time.
- Meanwhile, in a fry pan, combine the crumble topping ingredients. Cook the crumble on medium–high heat for about 2 minutes, swirling the pan every so often and stirring with a wooden spoon to evenly distribute the butter as it melts and to form clusters of crumble topping. The nuts will toast during this step so be careful not the burn them. Take the pan off the heat when the topping is cooked.
- Top the cooked apple with crumble topping and enjoy.
Janice Lawandi is chemist-turned-baker, working as a recipe developer in Montreal, Quebec, Canada. She studied pastry at Le Cordon Bleu in Ottawa and cooking at l’Académie Culinaire. She has a BSc in Biochemistry from Concordia University and a PhD in Chemistry from McGill University. Visit janicelawandi.com to see my portfolio.