Small Batch Apple Crisp is the easy dessert you’ll want when cooking for two or a few. Warm cinnamon apples and a buttery crumb topping make it cozy, old-fashioned, and beginner-friendly. You only need a few apples, simple pantry staples, and about 40 minutes in the oven.
🍏 Quick Answer: The Best Apples for Apple Crisp
Suggested varieties: Granny Smith, Honeycrisp, Braeburn, Pink Lady, or your favorite. I suggest avoiding soft apples like Red Delicious or Macintosh—they can turn mushy when baked.
You’ll need about 2 large, 3 medium, or 4 smaller apples to get roughly 2½ to 3 cups of apple slices for a small-batch 8×8 crisp.
Jump To (scroll for more)
- 🧡 Why You’ll Love This Apple Crisp
- 🍎 Ingredients for Small Batch Apple Crisp
- 👨🍳 Quick Overview: Making Apple Crisp
- 🍏 The Best Apples to Use for Apple Crisp
- 🍏 Apple Crisp for Two (with Leftovers) and How to Scale Up
- 📋 More Easy Apple Recipes
- 🍽️ Serving Apple Crisp
- ❄️ How to store leftover apple crisp
- ❓ FAQs
- 📖The Recipe Card
Featured Comment by Terry:
⭐⭐⭐⭐⭐ "It's a wonderful recipe and tastes just like my Grandmother's and Mother's when they made it."
🧡 Why You’ll Love This Apple Crisp
- Flexible batch size – Make a smaller crisp for two people with leftovers. It scales easily down for fewer leftovers or up for a crowd.
- Uses just a few apples – You’ll only need 2–3 apples, making it perfect for smaller households.
- Pantry ingredients – No oats, no extras—just butter, flour, sugar, cinnamon, and salt.
- Beginner-friendly – No peeling required (unless you want) and no special tools.
- Cozy and classic – Warm cinnamon apples with a buttery crumb topping—comfort food at its best.
🍎 Ingredients for Small Batch Apple Crisp
Here’s what you’ll need—just pantry staples and a few apples:
- Apples – For the recipe as written, use 2–3 apples (about 2½ to 3 cups sliced). Granny Smith is the classic choice, but most varieties work fine — see 🍏 Best Apples to Use below.
- All-purpose flour – For the crumb topping.
- Sugar – White sugar is standard, but brown sugar adds a deeper, caramel-like flavor.
- Cinnamon – Gives that warm, old-fashioned flavor.
- Salt – Just a pinch to balance sweetness.
- Butter – Cold, salted butter works best for a crisp, crumbly topping.
👨🍳 Quick Overview: Making Apple Crisp
1. Prepare apples and topping
Peel (optional), then slice or cube 2½ to 3 cups of apples; toss with a pinch of cinnamon.
✅ Pro Tip: You’ll need about 2 large or 3 medium apples (≈1 to 1¼ pounds) to get 2½ to 3 cups..
2. Prepare the topping
In a bowl, whisk together flour, sugar, cinnamon, and salt. Cut in cold butter until the mixture forms coarse crumbs.
🤔 Tip: For extra crunch, stir ¼ cup rolled oats or chopped nuts into the topping.
3. Assemble
Spread apples in a buttered 8×8-inch dish (or similar). Cover evenly with the crumb topping—don’t pack it down.
🤔 Tip: A 9×9 pan works too, but bakes a bit thinner and may finish a few minutes faster.
4. Bake
Bake at 375°F for about 40 minutes, until the topping is golden and the filling is bubbling at the edges. Cool 10–15 minutes before serving.
👇 For full step-by-step instructions, scroll to the printable recipe card—or keep reading for tips, flavor options, and serving ideas.
🍏 The Best Apples to Use for Apple Crisp
This recipe is a great way to use up extra apples—especially if they’re a little soft, old, or have been hanging out in the fruit bowl too long.
Suggested varieties:
- Granny Smith – Tart and firm; holds shape and balances the sweet topping.
- Honeycrisp – Juicy with a sweet-tart flavor and keeps its texture when baked.
- Braeburn – Slightly spicy flavor that pairs well with cinnamon and sugar.
- Pink Lady – Firm, tangy, and adds brightness and color.
- Your favorite or a mixture
Firmer, slightly tart apples work best. They hold their shape and balance the sweetness of the topping.
I suggest avoiding soft apples like Red Delicious or Macintosh—they can turn mushy when baked.
✅Pro Tip: Adjust the sugar according to the tartness or sweetness of your apples.
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🍏 Apple Crisp for Two (with Leftovers) and How to Scale Up
A full recipe makes about 8–9 smallish servings. A half recipe makes 4 servings—perfect for two people to enjoy with fewer leftovers. You can bake a half batch in two ramekins, but it’s usually better in a small square or round dish for more even cooking.
- A half recipe fits in:
- Two 8–10 oz ramekins (about 4 inches wide)
- A 5-inch square
- 6-inch round baking dish
- Bake for about 20 to 25 minutes
- A full recipe fits in:
- 8x8 square
- 6x9 oblong
- 9-inch round
- Bake for about 40 minutes
- A double batch fits in:
- A standard 9x13 cake or casserole dish
- Bake for about 50 to 60 minutes
No matter the size, bake until the top is browned, the filling is bubbling, and the apples are tender.
✅ Pro Tip: Use the serving # to scale your amounts—the written instructions below in the card don’t adjust when you change servings.
📋 More Easy Apple Recipes
If you’ve got extra apples, try one of these simple favorites:
- Apple Cinnamon Muffins – Moist, fluffy, and great for breakfast or snacks
- Easy Apple Crumb Pie – Classic flavor with a sweet crumb topping
- Crock Pot Apple Cobbler – Set it and forget it—warm and cozy
- Apple Bread – Soft, spiced quick bread loaded with apple flavor
🍽️ Serving Apple Crisp
Apple crisp isn’t just dessert—it’s a cozy snack or even a sweet brunch side. This small-batch version is perfect for two people to enjoy warm, with a scoop of vanilla ice cream or a drizzle of caramel sauce. You’ll even have a little leftover for later.
If you’re feeding more, double the recipe and bring it to a potluck—it disappears fast.
❄️ How to store leftover apple crisp
- Refrigerate: Up to 4 days, tightly covered.
- Freeze: Up to 3 months, wrapped in plastic and foil. Thaw overnight in the fridge.
- Reheat: Warm briefly in the microwave or 350°F oven until heated through and crisp on top.
❓ FAQs
Nope — it’s up to you. I usually peel them (that’s what you’ll see in the photos), but the skins soften during baking and are fine to leave on.
Yes. Just swap the all-purpose flour for a gluten-free blend. Everything else stays the same.
Toss them with a little lemon juice — about ½ teaspoon per 2–3 apples — if you’re prepping ahead.
Cobblers have a biscuit or cake-like topping.
Crisps have a buttery crumb topping, usually without oats.
Crumbles are similar to crisps but often include oats.
Many people use “crumble” and “crisp” interchangeably — but in my kitchen, this recipe is definitely a crisp.
Yes! This recipe is written for 2–3 medium apples (about 2½ to 3 cups sliced). That makes it perfect when you only have a few apples left in the fruit bowl—even the older ones work fine once they’re baked with cinnamon and a buttery crumb topping.
📖The Recipe Card
Small Batch Apple Crisp (Easy Fall Dessert for Two or More)
Video Slideshow
Ingredients
- 2½ to 3 cups apples - sliced about 2 large or 3 medium
- 1 cup flour
- ¾ to 1 cup sugar - depending on the sweetness of the apples
- 1 teaspoon cinnamon - divided
- ¼ teaspoon salt
- 1 stick butter - ½ cup
Step-by-Step Instructions
Prepare
- Preheat the oven to 375°F.
- Butter an 8-inch square baking dish or a similar-sized pan.
Prepare the apples
- Peel (optional) and cube or slice 2½ to 3 cups of apples—about two larger or three medium apples. Use Granny Smith, Ida Red, or other firm varieties, but avoid Red Delicious and Macintosh apples. Sprinkle with ½ teaspoon of cinnamon.
Prepare the topping
- In a medium bowl, combine 1 cup of flour, sugar (use ¾ cup for sweet apples, up to 1 cup for tart ones), ½ teaspoon of cinnamon, and ¼ teaspoon of salt. Cut in 8 tablespoons of cold butter using a fork or pie crust cutter.
Assemble
- Spread the apples evenly in the prepared dish. Top with the crumble mixture.
Bake
- Bake for about 40 minutes until golden brown and bubbly. Let cool slightly before serving.
Recipe Notes
Pro Tips
- This fits nicely in an 8x8 pan, but a 9X6 or 9-inch round will work. A 9x9 will be thinner and not suggested.
- This is an easy recipe to adjust up or down. A double recipe fits nicely in a standard 9 by 13 cake or casserole pan. Various pan sizes are discussed in the post.
- Granny Smith or Ida Red apples are recommended. You can use the apples you love, but I suggest avoiding Red Delicious and Macintosh.
- Reduce the sugar to ¾ cup if the apples are particularly sweet.
- Brown sugar may be used for a slightly different flavor. Or use a mixture.
- The amount of apple slices can vary slightly up or down.
- A bit of cooling before serving helps it hold together.
- Store refrigerated airtight for 4 days. Or freeze for up to 3 months.
- Reheats nicely in the microwave.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Publisher Note: Originally Published October 25, 2014, It is a great simple recipe. It was updated with expanded options, refreshed photos, and a table of contents to help navigation.
LIZ GAUNTLEY says
This is the nearest crumble - I'm English - Ive managed to make after a lifetime of trying to make it like my mum's. I think it's the high sugar content, as well as oven temp and cooking time, that makes it crispy rather than the dry, floury results Ive had all these years. It is simple and delicious and good not to have oats. Thanks so much for this recipe. Highly recommended .
Joy Ragnow-Guzy says
I’m going to try this but leave the peels on. Can’t wait to taste it.
Brittanei Neubert says
Perfect desert for the first day of fall!!
Quick to make and very tasty !
Patricia S says
Made with 1/2 cup brown sugar and used 2 apples and 1 pear, so as not to have them spoil. Otherwise,followed the recipe. My grandson, daughter and I all enjoyed it very much, warm from the oven and topped with Bryer's vanilla ice cream! Despite my reduction in sugar, I found it to be quite sweet. Very easy, quick and delicious dessert. Thanks for sharing.
Mackenzie says
This is the best apple crisp I have ever had, and it is so easy to make!
DrDan says
Hi Mackenzie,
Welcome to the blog.
It is a great fall treat.
Thanks for the note.
Dan
Joslyn says
I used three large ambrosia apples that were so crisp and tart I almost wanted to eat them plain. I gave them a squeeze of lemon in the pan. I used brown sugar and added nutmeg and a packet of quakers instant apples and cinnamon oats. I have about 8 mins left and I think I may pull it out a wee bit early for the sake of the apples remaining crisp to my liking. My house smells like fall and I can’t wait to serve this with a scoop of vanilla ice cream! Thank you for a sweet baking afternoon!
DrDan says
Hi Joslyn,
Welcome to the blog.
I was doing an apple recipe yesterday and ate one of the apples but it was the extra backup one.
Hope it turned out well.
Thanks for the note.
Dan
Peggy Yang says
Thanks for the recipe. This turns out almost perfect! (I cut it down to a smaller dish and by the time the crumble was browned the apples got a little too soft. I’ll definitely shorten the baking time next round, but otherwise this is perfect!
DrDan says
Hi Peggy,
Welcome to the blog.
Hopefully it works better for you next time.
Thanks for the note.
Dan
Leona Dixon says
Just made this using Organic Coconut Flour. I also use Coconut Oil to spread over the dish instead of Butter. Tastes so delicious! I'll be making this again with a few adjustment on Soft Brown Sugar, using only 1/2 cup instead of 1 Cup.
Thanks for sharing this recipe, I used Red Gala Apples, they came out great!!!
Sandra says
This is how we always make Apple Crumble, UK method, Crumble has no oats, crisp does, never had that til I moved to Canada. Best apples in Canada are honey crisp (pricey), grannies, and Braeburn. I'm going to make your green bean casserole for a potluck tomorrow.
DrDan says
Hi Sandra,
The difference between a crumble and crisp seems to vary a lot by geography. In Iowa, all of it was a crisp if I remember correctly.
You will love the green bean casserole.
Thanks for the note and happy holidays.
Dan
Debasis says
Hello DrDan..! am also reads your posts but this is one of my favorite recipe. and your apple crisp looks so yummy and delicious, i can't wait make this recipe. Thanks for sharing....!
Rogerio Roger says
Love the simplisity of that recipe ! I used oat flour and plain flour ! It was perfect ! I had a lot of apple and my recipe ti was for 4 no two lol I had to use a lot of more flour once I realised my crumble was to wet, so I grabed my hand mixer and finished adding the flours until the consistence that I wanted !! It was fun in the kitchen Thanks
DrDan says
I like simple food the best. It is fun to play in the kitchen. I call it organic chemistry lab without the explosions.
Thanks for the note.
Dan
Basheerah says
Hi there, I love apple crumble, its one of my old favourites, so I was excited to try this quick n easy recipe for a family lunch. I doubled the recipe and it was just lovely. I served it with whipped fresh cream.
Patricia says
This is close to the recipe I got from my mom years ago except I think it uses part white sugar, part brown. Its so good. To make it even better, I would suggest skipping the ice cream and making a basic vanilla sauce to go over the top. Sooo good.
Pat says
I am laughing to myself here. I made apple crisp tonight and dh brought me in a dish as I was on the puter. I made it like you did except I used 1/2 cup flour and 1/2 cup of oatmeal. It is really good also.
Kate/Massachusetts says
This looks delicious! I will be making it this week now that Honeycrisp apples have shown up in my local supermarket. They really are a great tasting apple for pies and crisps like your recipe. Their flavor is my favorite. I had a cooking teacher once tell us that the Honeycrisp was the favorite of pastry/pie chefs because it was the perfect balance of sweet/tart/wine flavor. I think she was right although I do use them for applesauce, too!
DrDan says
I did use honey crisp. I got them at the farmers market last week (really fresh in Michigan) and had a full basket. I needed something to do with the apples without going shopping again.
Thanks for the note and rating.
DrDan
Kate/Massachusetts says
For something else to do with the apples, have you ever tried making an applesauce that combines both apples and ripe pears? Its really good and freezes well. Also, if you have a large selection of Spanish foods at your grocery, there is a product called raw sugar cane (Goya Panela brown sugar cane Piloncillo) that is awesome to use with cooked fruits. It is a solid block that has to be chopped or grated and the flavor is a strong brown sugar taste. Amazon has it but they charge a fortune for shipping. Good luck!
Joan Garneau says
This looks delicious delicious and I think I'll make it tonight.
DrDan says
Thanks for the note. I'm sure you will love it.
DrDan