Apples are one of my favorite fruits. I enjoy them plain, but I also love apple-based desserts. There’s something unbeatable about warm applesauce straight from the stove, and apples paired with peanut butter are a classic. We eat a lot of apples in our house, and I keep finding new ways to enjoy them. What’s your favorite way to eat an apple?
When I discovered these individual apple (and pear) crisps at Cookie and Kate, I had to try them. I followed the original recipe and loved it, but I also made a few tweaks of my own. If you enjoy apple-cranberry combinations, this is the same idea and it’s very satisfying. Choose a firm, sweet apple for the best texture and flavor. These crisps are wonderful straight from the oven, but they’re also excellent cold the next morning for breakfast.
Apples were the subject of a recent column I wrote for our local paper. I was relieved to realize there wasn’t much left in the market I hadn’t already covered, so writing about apples felt natural. They’ve been a mainstay of our valley for generations, and it’s easy to celebrate how simple and nourishing they are. An apple needs no special packaging or treatment: pick it from the tree and enjoy it anywhere. It’s a simple, wholesome snack that’s also good for you.
Individual Apple Crisps
Adapted from the original recipe at Cookie and Kate
- 4 large firm apples
- 1/3 cup rolled oats
- 1/3 cup soft whole wheat flour or whole wheat pastry flour
- 1/3 cup shredded coconut (unsweetened preferred)
- 1/4 cup brown sugar or sucanat
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon cloves
- Pinch of salt
- 3 tablespoons salted butter
- 2 tablespoons plain yogurt (vanilla yogurt also works)
- 1 tablespoon maple syrup or honey
- 1/3–1/2 cup fresh or frozen cranberries
- 1–2 tablespoons coarse raw sugar for sprinkling (optional)
Preheat the oven to 400°F (200°C).
Slice each apple in half and remove the core carefully with a small knife, spoon, or melon baller. Place the apple halves on a baking sheet, cavity side up. Fill each cavity with a few cranberries—about a tablespoon per half. If you prefer, add a pinch of sugar over the cranberries to balance their tartness, or substitute a few dried cranberries.
Combine the oats, flour, shredded coconut, brown sugar, cinnamon, ginger, cloves, and salt. Cut the butter into the dry mixture until crumbly, then stir in the yogurt and maple syrup or honey to form a slightly cohesive topping.
Scoop roughly two tablespoons of the topping onto each apple half and press it toward the edges; the topping won’t spread much during baking, so cover as much of the cavity as possible. Sprinkle coarse sugar over the tops if desired. Bake in the preheated oven for 23–25 minutes, watching for a golden top that doesn’t burn. Let the crisps cool for a few minutes before serving with sweetened whipped cream or vanilla yogurt.
If you want to bake a single apple at a time, portion the remaining topping into small discs, wrap them in plastic, and freeze. Remove the topping from the freezer to warm slightly while you prepare the apple, then bake as directed.