Conveniently made in a loaf pan, my small batch apple crisp recipe features sweet-tart apples that hold their shape when baked and an irresistible crisp, cinnamon-butter walnut crumble top made without oats. This smaller batch apple crisp is ideal for two hearty servings, and, it’s a snap to pull together!
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Small Batch Apple Crisp without Oats
I started making this recipe on a whim when I wanted a smaller batch apple crisp. One that would be enjoyed in one setting with no leftovers. Not that I don’t love leftover dessert, buuuut….
Similar to my Vegan Cinnamon Apple Crumble, this small batch recipe has evolved from baking in 2, 10 ounce ramekins to when I started testing it for the blog, eventually making this classic recipe in a loaf pan. As someone who develops recipes, I’m thinking more people have a loaf pan in the kitchen rather than 2, 10 ounce ramekins (I don’t even remember why I have those)!
This Recipe Is
- made with simple ingredients
- sweet, fragrant and made for two (maaaybe three)
- make ahead ready
If you love to bake with apples and are looking for a smaller batch recipe, that’s a lot less involved than say Apple Crisp Bars or apple pie, put this delicious fall treat on your baking list!
About the Key Ingredients
- Apples: you can use any eating apple variety you like in this crisp, but if you have a preference for a firm or soft texture, sweet-tart or tart flavor, choose your apple to meet those preferences.
- Lemon: my recipe calls for lemon zest and juice. It adds a touch of freshness and helps balance and brighten the sweet apple flavors in the crisp.
- Walnuts: I tested this recipe with and without walnuts and found the walnuts add crunch, bulk and nutty flavor to this crisp. We definitely prefer it with!
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How to a Make Small Batch Apple Crisp
step by step
For apples that hold their shape during baking, and offer a sweet to sweet-tart flavor profile, choose varieties such as Fuji, Honey Crisp, Cosmic Crisp, Gala, or Pink Lady. If you prefer a tart apple crisp, try Granny Smith apples.
Traci’s Tips
- Apples: you can use just about any eating apple in this recipe. I’ve baked with apples from a neighbors tree, not knowing what type they are, and while we loved the crisp, the apples came out very soft. If you prefer firmer apples, stick to baking apple varieties you can find at the store or farmers market where you can specifically choose the variety.
- Make Ahead: I’ve made this ahead and refrigerated it for up to 8 hours. Increase the bake time by about 5 minutes if you make it ahead and hold it in the fridge.
Small Batch Apple Crisp (No Oats)
Ingredients
- 3 tablespoons (45 grams) Unsalted Butter, melted
For the Apples
- 2 (360-380 grams) Apples, peeled, cored & diced to 1/2 inch cubes (about 2 1/2 cups / 275 grams)*
- 1/4 teaspoon Lemon Zest, from about 1/2 a lemon
- 1 teaspoon Lemon Juice
- 1 tablespoon All Purpose Flour
- 1/4 teaspoon Ground Cinnamon
- 1 teaspoon Pure Vanilla Extract
- 2 tablespoons Water
For the Streusel
- 1/3 cup (50 grams) All Purpose Flour
- 1/4 cup (50 grams) Light Brown Sugar, packed
- 1/4 cup (30 grams) Walnuts, chopped small
- 1/4 teaspoon Ground Cinnamon
- 1/8 teaspoon Fine Sea Salt
Instructions
Get Ready
- Lightly brush melted butter into the bottom, corners and about half way up the sides of a 9 inch x 5 inch loaf pan. Set aside. The remaining butter will be used to make the streusel.
- Arrange an oven rack in the center of the oven and preheat to 350 Fahrenheit (177 Celsius).
For the Apples
- In a medium mixing bowl add the diced apples, lemon juice, zest, flour, cinnamon, vanilla and water. Mix throughly, then scrape the apples and juices into the prepared loaf pan, spreading them into an even layer. Set aside.
For the Streusel & Bake
- In the same mixing bowl you mixed the apples, add the flour, sugar, walnuts, cinnamon and salt. Pour the remaining melted butter into the bowl. Use a fork to mix the streusel tossing and pressing the ingredients together until no white flour patches remain. The mixture should be chunky, and crumbly.
- Sprinkle the streusel mixture evenly over the apples, and bake for 30-35 minutes, until the top is golden and apples are bubbling underneath. Share warm with a scoop of vanilla ice cream if desired.
To Store & Reheat
- For leftovers, cover the pan with foil and store in the refrigerator for up to three days. To reheat, place the pan in a 350 Fahrenheit oven for about 8-10 minutes.
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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