Post Thanksgiving, tragically we had run out of apple pie. But I had a leftover peeled Granny Smith apple in the refrigerator so I decided to improvise a personal size apple crisp suitable for the application of appropriate amounts of vanilla ice cream.
Referencing an online recipe for crisp topping, I approximated the ratios. The filling I eyeballed, so some adjustment may be necessary.
Ingredients:
- 1 large ramekin
- white sugar
- brown sugar
- cinnamon
- oatmeal
- flour
- salt
- butter
- 1 large Granny Smith apple peeled
I thinly sliced the apple and in a mixing bowl, combined the apple slices, some white sugar (about 2 tablespoons or so), some cinnamon (about 1/4 tsp) and a dash of salt until well coated. I put this in the ramekin with enough left over for a small ramekin.
In a 2 cup pyrex measuring dish, I melted 2 Tbs of butter. I added to that 2 Tbs oatmeal, 2 Tbs flour, 3 Tbs brown sugar, about 1/2 tsp cinnamon and a dash of salt, combined and pressed on top of apple mixture in Ramekin. There wasn’t enough for the small ramekin too, so it went “naked”.
In a rush to get this goodness in me, I decided to use the combination cook setting on our microwave/convection oven after preheating it to 400 degrees. In about 15 minutes the apples looked done but the topping not quite. I changed the oven to convect only at 400 degrees and gave it another about 7 minutes.
After cooling slightly and with the requisite ice cream, it was as good as anticipated. Yummm.
Before cooking:
After cooking:
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