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A mini cocotte full of freshly baked apple crisp and topping with a spoon digging into scoop of ice cream

Apple Crisp (for Two!)

4.12 from 9 votes
Warm, cozy apple crisp recipe for two! Spiced apples are covered with a cinnamon oat crumble topping and baked until hot and gooey for the perfect small batch fall dessert.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 servings


Apple filling

  • 2 medium apples, peeled, cored and chopped (or 1 large apple - about 2 cups chopped)
  • Squeeze of fresh lemon juice
  • 2 Tablespoons light brown sugar
  • 1 Tablespoon cornstarch
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • Small pinch of ground ginger, optional

Crumb topping

  • ¼ cup all purpose flour, gluten free flour, or almond meal
  • 3 Tablespoons old fashioned rolled oats, not steel cut
  • 2 Tablespoons light brown sugar
  • teaspoon ground cinnamon
  • Pinch of salt
  • Small pinch of nutmeg, optional
  • 2 Tablespoons unsalted butter, cold and cubed


Apple filling

  • Preheat oven to 350°F and spray two ramekins or mini round cocottes with nonstick spray. Set aside.
  • In a medium bowl, combine chopped apples and lemon juice and toss to coat. Add brown sugar, cornstarch, vanilla, cinnamon (and ginger, if including) and stir or toss to coat and combine.
  • Divide the apple filling evenly between the two prepare dishes, and set aside.

Crumb topping

  • In a medium bowl, combine flour, oats, brown sugar, cinnamon, salt, and nutmeg (if including) and whisk to combine.
  • Add cold, cubed butter and use a pastry cutter or fork to combine. Once the mixture forms a large crumb that sticks together, spoon half the crumb mixture in an even layer on top of each dish of apple filling.
  • Bake for about 25 minutes, or until the topping is lightly golden brown and the apples are cooked through and soft. If desired, at the end you can set the oven to Broil to let it quickly brown the tops. Keep a close eye on it, as it will happen quickly!
  • Carefully remove from the oven, let cool slightly, then serve. Top with a scoop of vanilla ice cream, caramel sauce, or just serve as is - enjoy!


Mini Round Cocottes: I used these 8 ounce Le Creusets in the photos in this post.
Best apples for apple crisp: Granny Smith, Gala, Fuji, Honeycrisp, Pink Lady, Autumn Glory, Braeburn
Like a stronger spiced flavor? Add more of... whatever! More ground cinnamon, nutmeg, ginger - whatever flavors you love.
Don't have cornstarch for the filling? Substitute with all purpose flour.
Don't have enough all purpose flour for the topping? Swap it for gluten free flour or almond meal.
Use old fashioned rolled oats in the topping, not steel cut. I don't recommend using steel cut oats because they're more firm than rolled oats and take longer to absorb liquids and cook. So while the apple filling might be ready to go, the topping would still taste a bit raw.
If you want to make this for a crowd, triple the recipe and bake it in a 9" pie dish instead. You'll likely need to bake it for a bit longer than indicated here, so check it at 30 minutes. Click on the "3X" in the recipe card and it will do all the math for you!


Calories: 397kcal | Carbohydrates: 71g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 11mg | Potassium: 284mg | Fiber: 6g | Sugar: 42g | Vitamin A: 450IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 2mg
Course Dessert
Cuisine American
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