This quick and easy Small Batch Apple Crisp has delicious tender apples and a sweet crumb topping. Perfect for a small household of two or make a double recipe for a family.
🍎Ingredients
Apples—2 large or 3 medium apples, usually Green Granny Smith, Honeycrisp, and Ida Red.
Pantry ingredients—All-purpose flour, sugar, cinnamon, salt, and butter.
Jump To:
Featured Comment from Mackenzie:
"This is the best apple crisp I have ever had, and it is so easy to make!"
We all need easy apple recipes, and this old-fashioned apple crisp is like Grandma would make—beautiful in its simplicity and one of the best apple crisp recipes for home cooks. Make the crumb topping, spread it over the prepared apples, and bake to golden brown.
While it is perfect for two, scale it up and use it as your every day "pass a dish recipe," take it to friends, or make the family smile. You only need three apples and some pantry ingredients.
This smaller recipe is based on Allrecipes.com Apple Crisp - Perfect and Easy with a few changes.
👨🍳How to Make Small Batch Apple Crisp
Preheat the oven to 375°.
Use Granny Smith, Ida Red, or many other varieties, but avoid Red Delicious and Macintosh apples.
Peel(optional) and cube or slice 2 ½ to 3 cups of apples. That will be two larger apples or three smaller ones.
Prep an 8-inch square baking dish with a butter coat.
In a medium bowl, combine 1 cup of flour with 1 cup of sugar but adjust the sugar to ¾ cup if your apples are very sweet. Add ½ teaspoon cinnamon and ¼ teaspoon salt. Mix well. Cut 8 tablespoons of cold butter into dry ingredients with a fork or pie crust cutter.
Spread the prepared apples in the dish. Spread the topping mixture over the apples.
Bake for about 40 minutes until golden brown. Allow to cool some before serving.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
🍎The Best Apples to Use
This simple recipe is an excellent way to use up extra apples that are overripe, old, or soft.
Use the apples you have and love. Apple varieties that are firmer and tarter are the best choice here. Green Granny Smith apples are suggested if you buy apples for this recipe, but other good options are Honey Crisp and Ida Red.
Other apples like Pink Lady, Braeburn, and Fuji all make good apple crisps. I use what I happen to have in the house, but I would not recommend using Red Delicious or Macintosh. You may want to adjust the sugar for the sweetness of the apples, especially if using tart or very sweet apples.
Other sweet apple recipes
Don't miss these other apple recipes, like Apple Cinnamon Muffins, Easy Apple Crumb Pie, Crock Pot Apple Cobbler, and Apple Bread.
↕️How to make this "for two" or "family size"
This small recipe fits nicely in an 8 by 8 inches baking pan. You can also use a 6 by 9 oblong baking dish or 9 inches round.
This recipe doubles easily and fits nicely in a 9 by 13 standard cake or casserole pan. You can also make a half recipe which will fit in two ramekins of 8 or 10 ounces (about 4-inch diameter.)
- Use the recipe card and adjust the number of servings.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- Cook until the top is brown, the filling is bubbling, and the apples are soft. Ramekins may only take about 20-25 minutes. A double recipe may be almost an hour.
🥣What are Cobblers, Crumbles, and Crisps?
Cobblers are easy; they have a biscuit or cake-like topping.
Crumbles and crisps are frequently used interchangeably. But some feel that the differentiating factor is crumbles have oats in the topping, and crisps do not. This seems to be not widely accepted; almost nobody follows that differentiation. So, in my world, this is a crisp. But call it a crumble if you want.
Check out these other crisps, crumble, and cobbler recipes, like Crock Pot Apple Crisp, Apple Berry Crumble, or Berry Crisp for Two.
❄️How to store leftover apple crisp
After cooking, refrigerate for 3-4 days, covered tightly. Reheat briefly in a microwave.
Apple crisp can freeze for about three months when sealed tightly—I suggest plastic wrap, then a layer of aluminum foil. If you freeze it, thaw it before reheating.
❓FAQs
No, it is more of a matter of personal taste. I have always had peeled apples, so you will see that in the images, but entirely your option.
Like apple pie, a scoop of vanilla ice cream is the traditional topping. But a drizzle of caramel sauce is a good addition.
Yes, use gluten-free flour.
If the apples are set after preparation, they can turn brown with oxygenation. Coat with ½ teaspoon of lemon juice will help prevent this.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
📖 Recipe
Small Batch Apple Crisp
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
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 stick butter - ½ cup
Instructions
- Preheat the oven to 375°.
- Peel(optional) and cube or slice 2 ½ to 3 cups of apples. That will be two larger apples or three smaller ones. Use Granny Smith, Ida Red, or many other varieties but avoid Red Delicious and Macintosh apples.
- Prep an 8-inch square baking dish with a butter coat.
- In a medium bowl, combine 1 cup of flour with 1 cup of sugar but adjust the sugar to ¾ cup if your apples are very sweet. Add ½ teaspoon cinnamon and ¼ teaspoon salt. Mix well. Cut 8 tablespoons of cold butter into dry ingredients with a fork or pie crust cutter.
- Spread the prepared apples in the dish. Spread the topping mixture over the apples.
- Bake for about 40 minutes until golden brown. Allow to cool some before serving.
Your Own Private Notes
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.
- Use the apples you love, but I suggest not to use Red Delicious or Macintosh. Granny Smith is suggested.
- Cut the sugar down to ¾ cup if the apples are very sweet. Brown sugar may be used for a slightly different flavor.
- The amount of apple slices can vary up or down some.
- 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.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
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.
Terry Getchell
Dr. Dan, You suggest to NOT use Macintosh but not why. I've had this apple crisp for 60 years and it was ALWAYS made with Macintosh apples. Is it because they break down that you don't suggest them? I was born and raised in the north and for that reason I assume it's why I like the soft apples in this crisp. It's an wonderful recipe and tastes just like my Grandmother's and Mother's when they made it.
Dan Mikesell AKA DrDan
Hi Terry,
Macintosh apples, somewhat like red delicious apples, will breakdown rapidly during cooking although more so with the red delicious apples (not the golden). So it is a texture thing with Macs. Having said that, my favorite apples are cortlands which are similar to macintosh but just a little firmer and hold up well during cooking—but are harder to find.
Have said all that, use what you love, you love macs, use them.
Dan
Karen
Way too sweet! Only used 3/4 c sugar. Stitch sweet.
Brenda M.
I made this Apple Crisp today! Followed the recipe except used half brown sugar. It was so easy and turned out perfect! So yummy!
LIZ GAUNTLEY
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
I’m going to try this but leave the peels on. Can’t wait to taste it.
Brittanei Neubert
Perfect desert for the first day of fall!!
Quick to make and very tasty !
Patricia S
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
This is the best apple crisp I have ever had, and it is so easy to make!
DrDan
Hi Mackenzie,
Welcome to the blog.
It is a great fall treat.
Thanks for the note.
Dan
Joslyn
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
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
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
Hi Peggy,
Welcome to the blog.
Hopefully it works better for you next time.
Thanks for the note.
Dan
Leona Dixon
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
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
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
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
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
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
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
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
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
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
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
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
This looks delicious delicious and I think I'll make it tonight.
DrDan
Thanks for the note. I'm sure you will love it.
DrDan