Maple Apple Crisp for Two

My Maple Apple Crisp for Two is a super easy to put together dessert that will make your whole home smell like fall. Naturally sweetened with maple, gluten free and accidentally vegan, this recipe will be your new favorite crisp…I won’t even tell if you eat both portions yourself (with ice cream, of course). 

I’m going to keep this short and sweet. And crispy and warm and delicious.

My brain is still on vacation. If you are following me on Instagram (treats_with_a_twist) or Snapchat (mking 3000) you know I’ve been at the beach for the last few days. I think I left my ability to form complete thoughts there. It probably got sucked away when I got that killer sunburn on day 1.

Speaking of short and sweet, have you bought your Halloween candy yet?

I haven’t. I usually buy “healthier” treats (I’m that terrible house) like mini granola bars…but this year I’m having a hard time because all I want is to sit down with a bag of mini Almond Joys or Butterfingers and eat them all. Which is precisely why I haven’t bought any.

That and I’m torn because I’d love to participate in the Teal Pumpkin movement. Have you heard of this? You have a teal pumpkin out, it indicates that you have an allergy-friendly house, offering non-food options to kids that have severe food allergies. I love the thought of this. And as one mom put it (in a discussion I was following), you don’t have to ONLY have non-food items, you can have a small stash of boxes of crayons, fun little toys, or something like that for those few kids that may come by, and candy for the rest (in a separate bowl of course). Having a kid slowly walk away with a sad face because he/she can’t take anything from you because they have an allergy is really heart breaking for me.

Anyways, just food for thought. Or non-food for thought.

Apple crisp! Maple Apple Crisp to be precise. And it’s mini, so it’s perfect for two people…or for one at two different times during the day. Right?

This was the tastiest crisp ever, if I do say so myself. It was so hard to share the other half with my husband. I kept thinking about hiding in a dark room and shoveling the rest in…but I knew he’d ask about the amazing smell in the house…and where the apples went that he’d set aside for snacks. Whoops. Not sorry.

This recipe comes together SO quickly. Like, mere minutes, quickly. I didn’t even dirty more than a bowl because I used one bowl to mix the apple part, dumped that into the pie dish, then used the same bowl to make the crisp topping…and used my fingers to stir it all together. Easy, right?

And, of course, feel free to top this fall delight with ice cream. Or whipped cream. Or both! Yes, both.

Maple Apple Crisp for Two

2015-10-25 19:20:22

My Maple Apple Crisp for Two is a super easy to put together dessert that will make your whole home smell like fall. Naturally sweetened with maple, gluten free and accidentally vegan, this recipe will be your new favorite crisp...I won't even tell if you eat both portions yourself (with ice cream, of course).

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Ingredients

1. 2 large Honeycrisp apples
2. 2 Tbs. Maple syrup
3. 1 Tbs. coconut oil
4. ¼ tsp. allspice
5. 1 tsp. cinnamon

For the Crisp topping

1. ¼ cup oats
2. 2 Tbs. brown rice flour
3. 1 Tbs. almond meal
4. ¼ tsp. cinnamon
5. pinch of salt
6. 1 Tbs. maple syrup
7. 1 Tbs. coconut oil

Instructions

1. Preheat your oven to 375. Spray a mini pie dish (5-6”) with coconut oil spray (or use your fingers to apply coconut oil to the whole inside).
2. Cut the apples off of their cores and chop into even chunks. Place the apples in a bowl with the maple syrup, coconut oil, allspice and cinnamon. Use your hands (or a spoon) to stir everything together until the apples are completely coated. Mound the apples up in the pie dish.

Make the Crisp topping

1. Place all of the topping ingredients into a bowl. Use your fingers (or a spoon) to stir and combine them all until moist and in clumps. Drop the topping onto the top of the apples, trying to evenly disperse it and keeping some of the chunks large.
2. Bake the crisp for 55 minutes, until bubbly and golden, 30 minutes covered with foil and 25 minutes uncovered (but being careful that it doesn’t burn). Let the crisp cool down before serving (serving it still warm is best).
3. I highly suggest a scoop of vanilla ice cream right into the middle of the crisp and then attacking it with spoons.

By Melissa @ Treats With a Twist

Treats With a Twist https://www.treatswithatwist.com/