- 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
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.