Apple Crisp

Name: Apple Crisp
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 servings
Cuisine: american
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

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Level: Easy
Total: 55 min

Prep: 10 min
Inactive: 15 min
Cook: 30 min

Yield: 6 servings

Level: Easy
Total: 55 min

Prep: 10 min
Inactive: 15 min
Cook: 30 min

Yield: 6 servings

Ingredients

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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.