I love crisps. Almond extract melting into strawberry filling. Cinnamon dancing merrily with crispy apples. Mapled cherries scented with creamy vanilla. World of possibilities. Skies the limit type deal…or so it would seem! Like most people, apple cinnamon crisp was my first foray into the world of crisps…it might even be one of the first things I ever tried to make for myself. Here’s the thing to know about crisps, everyone has a recipe for a crisp, but not all recipes are created delicious. Then again, I’m a picky crisper! The perfect crisp topping has little to no crunch, hint of oats, lots of sugar all serving to highlight the fruity notes bubbling underneath the surface. Believe it or not, this is one-bowl baking…you don’t even need to clean the bowl in between steps! Grab yourself a pint of vanilla ice cream and a spoon. Houston, we have a crisp to eat!
Prep Time: 10 minutes Bake Time: 35-40 minutes
Makes: 1 (5.75″) mini crisp – I cannot tell a lie – I’m totally eating this in one sitting!
For the Fruit Filling
5 large strawberries, washed, dried, hulled and sliced thinly
1/2 apple, peeled, cored, seeded and thinly sliced
zest and juice of 1 slice of lemon (about 1/4″ thick)
1 tablespoon of sugar
1/2 tablespoon of cornstarch
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon of cinnamon
1/16 teaspoon of salt
For the Crisp Topping
3 tablespoons of all-purpose flour
1½ tablespoons of sugar
1½ tablespoons of light brown sugar
1 tablespoon of quick cooking oats
2 tablespoons of cold butter, cubed
1. Preheat the oven to 350°.
2. Fruit Filling – mix all ingredients together in a small mixing bowl and pour into your prepared mini pie dish.
3. Crisp Topping – in the same small mixing bowl, mix all ingredients for the crisp topping. Working from the center of the crisp outward, gently top the fruit with the crisp topping.
4. Bake at 350° for 35-40 minutes. Let cool for 5 minutes before topping with vanilla ice cream and digging in!