Ingredients

2/3 cup rolled oats
1/3 cup all-purpose flour
1/3 cup dark brown sugar
1/3 cup pecans, toasted, chopped
Pinch fine salt
6 tablespoons cold unsalted butter, cut into bits
4 medium baking apples, such as Braeburn, Rome, or Golden Delicious,
Unsweetened whipped cream, optional

Directions

Preheat the oven to 375
degrees F. Lightly butter 6 (6-ounce) ramekins.

Whisk the oats, flour, brown sugar, pecans, and salt in a medium bowl. Rub in the butter

with your fingertips until it is in even, pea-size pieces. Peel, core, and coarsely chop
the apples and divide evenly among the ramekins. Scatter the crisp topping evenly over the
fruit in each ramekin.

Transfer the ramekins to a baking sheet and cook until the fruit bubbles around the sides
and the top is golden, about 30 minutes.

Preheat a broiler. Place the crisps about 4 inches from the broiler and cook until golden
brown, about 30 seconds. Let cool about 15 minutes before serving. Serve warm with whipped
cream, if using.

In our diabetic-friendly desserts, we use small amounts of sweeteners in accordance with
guidelines set up by the American Diabetic Association. As with all sweets, moderation is
important.