- Food and Cooking
Apple Crisp with Brown Sugar Glaze
Being it is just the two of us, I will half almost every recipe I make. Mostly so I do not run the risk of wasting food. Sometimes I will get creative and change a few things in a recipe to add a little more flavor. Or, I will use different dishes to make sure I have the same serving size in each portion. I am one who like to eat over the portion size, but sometimes it is the best for one's health. When I eat a correct portion size, I find myself being able to eat smaller meals throughout the day, but also adding a few extra healthy snack times.
Today, I created 4 portions of the Apple Crisp in my 4 oz. porcelain ramekins that I would normally use for Crème Brulee. I also made a couple of changes to the recipe concerning a few ingredients. Even though I made the change to 4 portions, you can still use the standard 9 inch baking dish. It is okay if the dish is the 8.9x13 inches.
The cook time will be the same as the original recipe.
- Lemon Juice to preserve the apples while making the topping.
- 2/4 cup Old-Fashion Oats
- 2/4 cup All-Purpose Flour
- 1/2 tsp Cinnamon (1/2 tsp each ramekin)
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Cloves
- 1/2 cup Brown Sugar
- 1/2 tsp White Sugar per each ramekin
- About 1/2 cup of Butter
I eyed the amount of butter for the recipe because I melted the butter.
First I cut the apples into slices and placed them into the ramekins. After looking at the arrangement of the apples, I decided to cut each slice in half. This allowed me to add more apple to the dish.
Then I took lemon juice, you can use fresh or bottle, to preserve the apple while I prepared the crumble topping. I used a few drops in each of the ramekins. If you use lemons juice, you can decided how much to put on the apples.
Next, in a small mixing bowl, I add the other teaspoon of cinnamon, nutmeg, cloves, brown sugar, and the oats. I mixed those ingredients together before adding the butter. I melted the butter in this recipe to combine the ingredients faster. It does not matter if you melt the butter or add it in cold. The melted butter creates a moist mixture.
I then take the mixture and use a metal coffee tablespoon to put the mixture into each ramekin. Using the metal spoon allows me to evenly add the mixture to the ramekins. Also, it allows me to get the mixture into the open spaces around the sides of the ramekin.
Place the ramekins on a baking sheet, and slide into the oven for about 40 minutes. Occasionally, check on the crumble in the oven.
Take them out of the oven, and let them cool on a wire rack. I created a brown sugar glaze to pour over the top of the crumble. I use 2 tablespoons of butter and 1/4 cup of brown sugar. I combined the two ingredients in a small saucepan over low heat. If using, you have to act fast once you take it off of the heat. The sugar will caramelize and hard fast.
- 6 Apples, peeled, cored, and sliced
- 2 tablespoons White Sugar
- 1/2 teaspoon Ground Cinnamon
- 1 cup Brown Sugar
- 3/4 cup Old-Fashioned Oats
- 3/4 cup All-Purpose Flour
- 1 teaspoon Ground Cinnamon
- 1/2 cup Cold Butter
- Preheat the oven to 350 degrees F.
- Mix the white sugar and the 1 teaspoon of cinnamon together in a bowl. Add the apples and toss till the apples are coated. Pour the mixture into a 9-inch square baking dish.
- Mix the brown sugar, oats, flour, and 1 teaspoon of cinnamon in another bowel. Use a pastery cutter to mash cold butter into the mixture until it resembles crumbs. Then, spread over the apples to the edges of the baking dish. Even out the mixture.
- Bake in the oven till it is golden brown and sides are bubbling, about 40 minutes.
|Serving size: 224 g|
|Calories from Fat||243|
|% Daily Value *|
|Fat 27 g||42%|
|Saturated fat 16 g||80%|
|Unsaturated fat 2 g|
|Carbohydrates 107 g||36%|
|Sugar 67 g|
|Fiber 5 g||20%|
|Protein 7 g||14%|
|Cholesterol 65 mg||22%|
|Sodium 1 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
I would eat the Apple Crisp once they have cooled down enough to eat. If you do put them in the fridge, warm them up in the oven for a few minutes or the microwave/toaster oven.
Add a little whip cream and a scoop of vanilla ice cream, and you have a delicious dessert for a fall/winter eveing.