Mom in the Mountains | Mini Apple Crisp

Fall is my favorite time of the year, and while it's kinda coming to an end it has been the best fall here in Mammoth. I've been on many hikes because the weather has been so nice, I've enjoyed the slower pace of life that happens in our small resort town, and I've been eating everything spiced! With Thanksgiving only a few days away, the holidays are upon us. I’ve been gluten intolerant now for six years and holidays are always the hardest part. I've gotten used to going to parties where I don’t know if I will be able to eat, and can almost always never eat the desserts. Since Dessert'D though, I usually bring my own desserts that are gluten free! And it has gotten better over the years with the prevalence of gluten intolerance and Celiac’s Disease, everyone is more considerate and there are more options out there now for people that are gluten free. But it’s still hard sometimes knowing I can't have some of the things I used to love.

The best way for me to ensure that I will get to eat something sweet at a holiday party is to make it and bring it myself, something I've been doing for years now. For Thanksgiving usually this means a gluten free pie from the bake shop. But this year I wanted something simple and a little bit easier (more on that later) than rolling out a pie. This gluten free apple crisp is so easy and only requires very few simple ingredients that you probably already have in your pantry. There's no prep work required, like there is for pie, so that is an added bonus if you are pressed for time or realized you didn't plan for dessert. I also like to think of this apple crisp as healthy, as it is mostly made up of apples! It is also great for any size crowd as you can make more (by doubling the recipe) if you have a large family for Thanksgiving. But I love that this is smaller than a traditional apple pie and I can even make them for my family on a cozy autumn night, and it's the perfect amount of dessert.

Of course, if you are not gluten free then you can make this apple crisp with regular flour, Mimi helped me develop this easy and healthy apple crisp recipe and we have tested both versions. So if you're gluten free just use the substitution at the bottom, like we always provide for all of our recipes! Bake these mini, adorable, healthy and delicious Apple Crisp for this Thanksgiving! Make sure to have a ramekin set for this recipe, I used 4 ounce ramekins, they are about 4" in diameter. Here's a link to one that I have - find it here.

Apple Crisp

Makes 6

For the Apples

2 to 3 organic large fuji apples (or apples of your choice)

113 grams (1/2 cup) organic cane sugar

113 grams (1/2 cup) organic light brown sugar

1 teaspoon organic cinnamon

For the Topping

127 grams (1 cup) organic all purpose flour

113 grams (1/2 cup) organic cane sugar

57 grams (1/4 cup) organic light brown sugar

25 grams (1/4 cup) organic oats

1/2 teaspoon organic cinnamon

1/2 teaspoon organic cardamom

1/4 teaspoon organic nutmeg

1/2 cup (113 grams) organic salted butter, melted

Method

Preheat the oven to 350°F.

To make the apples: Make sure you have large apples if they are on the small side, you might want to use 3 apples instead of 2. Slice apples and chop into small pieces. If you're unsure if you have enough, you can fill the ramekins with the chopped apples, they should fill all of the ramekins to the brim, if you're short then add more apples before coating in the cinnamon sugar mixture. Add the chopped apples to a bowl.

Add the can sugar, light brown sugar, and cinnamon and mix together to coat the apples completely. Fill each ramekin to brim with the cinnamon and sugar apples.

To make the topping: In a medium bowl, add the flour, cane sugar, light brown sugar, oats, cinnamon, cardamom, and nutmeg and whisk together. Add the melted butter and stir together with a spatula until you have a crumbly mixture.

Sprinkle the topping mixture over the tops of all apples, the smaller you can crumble the topping the better it will taste. Place the filled and topped ramekins on a baking sheet.

Bake for 25 minutes or until golden brown. Let cool for about 10 minutes before serving.

Top with vanilla bean ice cream!

Gluten Free - Replace the all purpose flour with 127 grams (3/4 cup plus 1 tablespoon) organic gluten free flour blend.

High Altitude - Follow the recipe as noted.

Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!