Apple Crisp for Four
This classic apple crisp is just the right size for 3 to 4 people.
There’s something especially comforting about a small-batch dessert, and this classic apple crisp for four fits that role perfectly. It delivers everything you want from a traditional apple crisp—tender spiced apples, a buttery oat topping, and warm, familiar flavors—without making a huge pan or leaving you with days of leftovers.
This version is baked in a loaf-size dish, making it ideal for weeknights, smaller households, or when you just want a cozy dessert without committing to a full casserole. The apples soften into a lightly thickened filling with just enough spice, while the oat-studded topping bakes up crisp and golden, offering that irresistible contrast of textures.
What’s the History of Apple Crisp?
The first mention of streusel-topped dessert, also called “apple crumble,” was in 1924 in Everybody’s Cook Book: A Comprehensive Manual of Home Cookery, compiled from records from The School of Household Science and Arts Pratt Institute and edited by Isabel Ely Lord It was a simple dessert made with sliced apples, cinnamon, and a topping made with sugar, flour, and shortening. The author suggested serving apple crisp with a creamy sauce or maple syrup.
The popularity of apple crisp grew during World War II, when pastry ingredients were scarce. It was an excellent alternative to an apple pie, while taking only a small amount of flour and sugar for the topping.
What You’ll Like About This Recipe
Perfectly sized for smaller servings. This apple crisp is designed specifically for four servings, making it a great option when you want a homemade dessert without leftovers piling up in the fridge. It’s ideal for couples, small families, or intimate dinners.
Classic flavor with minimal effort. The combination of apples, cinnamon, nutmeg, and brown sugar delivers that familiar apple crisp flavor without complicated steps or hard-to-find ingredients. It’s straightforward baking at its best.
Balanced apple filling. A touch of lemon juice brightens the apples, while a small amount of cornstarch helps thicken the juices as the crisp bakes. The filling stays saucy without becoming watery or overly sweet.
Crisp, buttery oat topping. The topping blends brown sugar, flour, oats, and butter into crumbs that bake up golden and crisp. The oats add texture, while the butter brings richness and flavor.
Versatile for serving. This apple crisp is just as good served warm as it is at room temperature. Dress it up with ice cream, cream, or syrup, or enjoy it plain for a simple, comforting finish to a meal.
Ingredient Notes
- Honeycrisp apples – These apples offer a balance of sweetness and acidity and hold their shape well when baked. Other good options include Granny Smith, Pink Lady, Braeburn, or Cortland.
- Lemon juice – Adds brightness and helps prevent the apples from browning while also balancing the sweetness of the filling.
- Granulated sugar – Lightly sweetens the apples without overpowering their natural flavor.
- Cornstarch – Thickens the apple juices as they bake, preventing the filling from becoming watery.
- Cinnamon and nutmeg – Provide warm spice that complements the apples without dominating them.
- Brown sugar – Adds sweetness and a subtle molasses flavor to the topping, enhancing its richness.
- Oats – Quick oats give the topping texture while still baking up tender and crisp.
- Butter – Brings the topping together and creates those buttery crumbs that crisp as they bake.
How to Make It
- Prepare the baking dish and get the oven heating so it’s ready once the crisp is assembled.
- Peel, core, and slice the apples evenly, then toss them with lemon juice to keep them fresh and bright.
- Mix the sugar, cornstarch, and spices, then coat the apples so the filling will thicken and flavor evenly as it bakes.
- Combine the topping ingredients in a bowl and work in the butter until crumbly and well blended.
- Spread the apples evenly in the baking dish and scatter the crumble topping over the fruit.
- Bake until the apples are tender and bubbling and the topping is crisp and lightly browned.
Pro Tips
- Slice the apples evenly so they soften at the same rate and create a consistent texture throughout the crisp.
- If your apples are especially juicy, let the crisp rest briefly after baking to allow the filling to thicken before serving.
- For extra crunch, avoid overmixing the topping; visible crumbs help create a crisp texture as it bakes.
- Placing the baking dish on a rimmed pan can help catch any bubbling juices and make cleanup easier.
Recipe Variations
- Mixed-apple crisp. Combine two apple varieties for more complex flavor and texture, pairing tart apples with sweeter ones.
- Extra-spiced crisp. Add ground ginger or allspice for a warmer, more aromatic spice profile, especially nice in cooler months.
- Nutty topping. Stir chopped pecans or walnuts into the topping for added crunch and a lightly toasted flavor.
- Gluten-free apple crisp. Use a gluten-free flour blend and certified gluten-free oats to adapt the recipe without sacrificing texture.
- Dairy-free version. Substitute the butter with a plant-based alternative suitable for baking to keep the topping crisp and flavorful.
Serving Suggestions
- Serve warm with vanilla ice cream for a classic, comforting dessert.
- Add a drizzle of heavy cream or sweet cream for a simple, elegant touch.
- Pair with caramel sauce for extra indulgence and depth of flavor.
- Choose to serve at room temperature for easy entertaining or casual meals.
What are Some Similar Desserts?
Apple Brown Betty – A layered dessert traditionally made in layers with sweetened buttered breadcrumbs or a sweetened streusel crumb mixture.
Apple Cobbler – A baked apple dessert made with a pie crust, biscuit, or batter topping.
Apple Pandowdy – Usually topped with pieces of broken pie crust.
Apple Crumble – A British dessert similar to apple crisp that originated in World War II during a period of food rationing. It is traditionally served with a custard sauce.
How to Store
Refrigerate. Allow the apple crisp to cool completely, then cover the dish or transfer leftovers to an airtight container. Store in the refrigerator for up to 3 to 4 days.
Freeze. Wrap the cooled crisp tightly or place it in a freezer-safe container, labeling it with the date. Freeze for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat. Warm individual portions in the microwave in short intervals, covering loosely. For a crisper topping, reheat in the oven until warmed through.
Frequently Asked Questions
Classic Apple Crisp for Four
Ingredients
- 2 to 3 large apples, about 4 cups sliced (sweet-tart, like Honeycrisp)
- 1 tablespoon lemon juice
- 1 tablespoon granulated sugar, (13 grams)
- 1 teaspoon cornstarch
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
For the Topping
- 1/2 cup brown sugar, (107 grams) packed, light or dark
- 1/4 cup flour, (34 grams)
- 1/4 cup quick oats, (23 grams)
- Dash fine sea salt
- 4 tablespoons unsalted butter, room temperature
Instructions
- Position a rack in the center of the oven and heat to 350 F. Lightly butter a 9-by-5-inch loaf pan.
- Peel and core the apples and cut into 1/4-inch slices. You should have about 3 to 4 cups. Put the apple slices in a bowl and toss with the lemon juice.
- Combine the granulated sugar with the cornstarch, cinnamon, and nutmeg; stir to blend. Add to the apples and toss to blend.
- In a medium bowl, combine the brown sugar, flour, oats, and salt; stir to blend. Add the butter and mix with your hands or a fork until crumbs are formed.
- Put the apples in the prepared loaf pan and top with the crumbs.
- Bake for 35 to 40 minutes, until the apples are tender and the topping is crisp and browned.
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
