Pie is a pretty awesome dessert. Right? The only problem is, a regular pie makes…well, a lot. And the crust gets super soggy after sitting in the fridge for a day or so. Cue the happy music because with this recipe for Apple-Berry Crisp for Two, there’s no need to suffer soggy pie crust again!
This recipe started out after I came across a recipe for pumpkin pie for two. Once we had that one down, we set our sights on a variation with a year-round theme. That meant ditching the crust and adding a crumble topping. Enter the individual Apple-Berry Crisp for Two recipe. They are little sweet tooth ninjas that will satisfy your sweet tooth and leave no trace of soggy crust behind.
Apple-Berry Crisp for Two
Pies, crumbles, and crisps are great for parties where there are lots of people, but what's a couple to do? Here's a great way for you and that special someone to have a perfectly sized apple-berry crisp for two.
Crumb topping
- 1/4 cup flour (For gluten-free, use your favorite gluten-free flour)
- 1/8 tsp cinnamon
- pinch of salt
- 2 tbsp cold butter
- 1/8 cup Gluten-free oatmeal
- 1 tbsp sugar
Filling
- 1 Granny Smith apple
- 1 Gala or Golden Delicious apple
- 3/4 cup frozen mixed berries or blueberries, thawed
- 1/2 tbsp Lemon juice
- 1/2 tbsp Lemon zest
- 1/4 cup sugar
- 1/2 tbsp corn starch
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- Pinch of allspice
Topping
In a medium bowl, whisk together the flour, cinnamon and salt. Add the butter, rub the mixture between fingers until coarse crumbs form.
Toss with the oats and sugar and squeeze the crumble between your hands to form small clumps. Cover and chill for at least 20 minutes or up to 5 days.
While the crumb topping is chilling prepare the filling.
Preheat oven to 375 degrees
Filling
Peel, core and cut the apples into 1/4-in.-thick slices and then cut the slices in half.
In a medium saucepan, cook the apples with the sugar, zest, and lemon juice just until the apples begin to soften.
Add the berries and cornstarch to the saucepan, turn off the heat, and stir to mix thoroughly.
Add filling to two 5" ramekins or pie dishes
After the crumb topping has chilled, spoon over the filling, breaking up any very large pieces.
Bake at 375 degrees for 30 minutes or until topping is lightly golden and filling is bubbly.
This recipe is for two, but if you need more than just two desserts, double the recipe. You are only limited by how many pie dishes you have!
