Apple Crisp For Two. One apple baked in brown sugar, salted caramel, cinnamon and butter underneath an crunchy buttery topping.
So I’ve always wondered what the differences are between fruit crisp, crumble and cobbler – all I knew (before some research of course) is that all of them described baked fruit with a type of topping.
After a bit of reading and digging around, I basically found that a crisp and a crumble are more similar to each other than a cobbler. Cobbler is baked fruit with a biscuit-like topping whereas both crisp and crumbles have a streusel-like toppings.
To separate crisp and crumbles? I hardly figured that one out. But I’m penning the difference between them to the kind of topping used. Based on the recipes I saw, a crumble is a topping mixture made of flour, sugar, spices and butter. To make a crumble a crisp? The addition of oats and/or nuts.
After I made the Apple butter Hand Pies, I ended up with a bit of leftover filling. And my mom always taught me not to throw away perfectly good food. So it made sense to whip up a quick topping, plop it in the over, and wait for your house to smell like a Christmas morning (It’s November, we’re officially allowed to start with the Christmas references!!)
My favorite part of this dessert is definitely the crumbly topping. It’s even better with vanilla ice cream and warm caramel drizzled on top! The buttery topping sinks into the caramel apples as it bakes and merges to give out a lovely cinnamon spiced sweetness with every bite, and a touch of nutmeg for extra warm spice flavor. Tis the season!
I personally like a lot of crisp, therefore, you may find an imbalance between fruit and topping. However, you can always scale down the crisp topping by half; I’ve tried this and it covers the apples as well, let me know what you think!
It’s simple and rustic. Cinnamon-y, Perfectly portioned, Warming, Comforting, Quick to make & Insanely delicious.
Winter Spiced Caramel Apple Crisp (For Two)
- 1 apple, peeled and diced
- 1 tbsp. lemon juice
- 2 Tablespoons Caramel Sauce
- 1 Tablespoon all-purpose flour
- 2 Tablespoons oats, large flake or instant
- 2 Tablespoons brown sugar, lightly packed
- 1/4 cup slivered almonds
- 1 tsp. salt
- 2 tsp. cinnamon
- 1 tsp nutmeg
- 50 grams unsalted butter, cut into cubes
- Preheat the oven to 200C and prepare two 10 cms baking dishes
- Divide the apples between the dishes and sprinkle with lemon juice and top with a tablespoon of caramel sauce.
- In a bowl, combine the flour, oats, almonds, brown sugar, salt, nutmeg and cinnamon.
- Pinch in the butter cubes as you would for a pie crust and stir until crumbly.
- Sprinkle crumble mixture over the apples.
- Bake for 30 minutes or until the apples are tender. Let cool for 10 minutes and serve warm, or if you’re like me, eat it cold out of the fridge, just don’t forget the ice cream on top.