Recipe: apple tasties

I have a very patient husband who’s happy to let me make a mess of our kitchen (which is about one third of our little studio apartment) in pursuit of culinary discovery. I like to try new recipes, but mostly I make things up or approximate things based on what I have on hand. As my husband can attest, it usually works, and sometimes it’s even delicious.

One of these cobbled-together creations, which we eat as a meal instead of a dessert far too often, is a little thing I like to call the apply tasty. It’s actually an individual crisp or crumble (at least by Alton Brown’s definition in Good Eats, and Alton Brown’s word is near law in my kitchen). Preparation is simple, hardware minimal, and now that I’ve got a procedure for it, it’s not even a mess. Perhaps there are ways to make an even better crisp, but I think this is about the quickest way I know to get baked “apple” and “tasty” in my belly.

knife cutting boardIngredients for apple tasties for two:

  •  2 apples
  • 3 tablespoons butter, room temperature
  • 3 tablespoons flour (mounded)
  • 3 tablespoons sugar (works just as well with white or brown)
  • ¼ cup oats
  • Cinnamon to taste
  • A wee extra sprinkle of flour and sugar


  • 2 ramekins or oven-safe bowls, 10-12 oz range (ours are 20 and plenty big)
  • Cutting board
  • Knife or apple corer
  • Small bowl
  • Fork
  1. Preheat oven to 375 degrees.assembly
  2. Mush up the butter, flour, and sugar with a fork until nice and homogenous. Add as much cinnamon as you like (maybe a teaspoon to start with) and mix in, followed by the oats. Set aside. Really, I just eyeball this. I say three tablespoons flour mounded because when it’s leveled off the crumble mixture is a bit mushy. Still good though. The oats are also approximate; I usually just grab a handful. Add more or less as desired.
  3. Slice and core apples. Peel them if you want (I don’t bother). Place the slices from one apple in each ramekin. Dust them with a little extra flour and sugar, and cinnamon if you like, and toss to evenly distribute. We’ve tried these with a couple different apples with good results. Jonagold ended up juicier and squishier than we like. There’s not a lot of syrupy juice with this dish, but the dusting of flour and sugar is there to help thicken whatever juice comes out.
  4. Crumble the crumble mixture on top. Resist putting extra on yours.
  5. Bake for approximately 30 minutes. Start checking at 25; apples are done when a poke with a fork slides in easily.
  6. Remove from oven. Wait five minutes before consuming. Or don’t.

In the spirit of eyeballing measurements and using what you have, feel free to use different spices. Go nuts—you can replace or add them to the oats. If I want some more goo, I drizzle on a little bit of milk when it comes out, which gels nicely with the crumble mixture. I also plan to try this with pears soon.

If you’re lucky, relatives might have given you cute bowl insulators that fit your ramekins.

Let me know what you think if you make these!


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