Last night Mike and I were craving a little fall-ish dessert, but I didn’t want to make a huge pan of apple crisp and then feel bad about eating it all week. So I just made a little one.
I adapted my full-sized recipe for apple crisp, which actually comes from my recipe for strawberry-rhubarb crisp. But really you could use any fruit you like. This one just makes it mini. (Though I tried apricots once, and it was just meh.)
A photo from a full-sized apple crisp. Very dangerous.
Mini apple crisp
2 tart apples, peeled and chopped
1/2 cup sugar
1/2 t. vanilla
1 tablespoon cornstarch mixed with 1 tablespoon water
3/4 cup flour
3/4 cup oats
1/3 cup sugar
1/3 cup softened butter
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup chopped pecans
To make this a little healthier, reduce the sugar in the apples to 1/4 cup, and use whole wheat pastry flour and raw sugar instead.
Preheat oven to 350 degrees. In a medium saucepan, toss the apples with the sugar and vanilla and cook them until they are softened, about 10 minutes. Add the cornstarch/water and stir until the mixture thickens. Remove from heat.
Meanwhile, combine the rest of the ingredients in a bowl until you get a mixture with some clumps. Press half the mixture into a small casserole. Add the apples on top of that, and then the rest of the topping. Bake for 30 minutes.
We also got a little pint of Haagen-Dazs vanilla bean ice cream. Perfection!
Some other desserts that can be made as minis:
Zucchini bread (just make it in mini loaf pans)