Applecrisp for Two!

One of my hotel reps stopped by the other day to drop off some goodies and it included honeycrisp apples, MY FAVORITE! I knew I had to make up some apple crisp. But with just Mr. Tote and I, I didn’t want to make up a large dish full of it. Enter mini ramekins! This was incredibly easy. I sorta guessed from memory on the recipe, recalling how my mom used to make it and it turned out fantastic! I would have loved some vanilla ice cream to go with it, but it stood just fine on its own.

Filling
1 large honeycrisp apple
1 tsp lemon juice
2 tsp sugar
1 tsp cinnamon
¼ tsp fresh ground nutmeg
Butter for rubbing in the ramekins

Topping
3 Tbsp cold butter, roughly chopped
¼ C flour
½ C white sugar
1 tsp cinnamon

Preheat oven to 375 degrees.

Peel the apple with a paring knife and slice thinly. This produces about a cup and a half of apple pieces.

Combine the apple pieces with the lemon juice, sugar, cinnamon and nutmeg in a bowl.

In a separate bowl, combine the butter, sugar flour and cinnamon. Mash together with a fork until it forms little balls of goodness.

Lightly butter the ramekins. Add the apple mixture and top with the flour mixture. Place the ramekins on a baking sheet, in case of any spillage.

Bake for 30-35 minutes, or until lightly browned on top.

Serve as is, or with some ice cream. Try not to stab family and friends as you lunge for their crumbly topping.