I made a double batch of these skinny individual apple crisps with the intention of serving them as a dessert. But, I ended up eating them for dessert, breakfast, and snacks over the next few days. They’re sweet enough to be a dessert, but healthy enough to eat whenever you want without feeling guilty.
To make these apple crisps, cut a couple of apples in half and scoop out the core. Lay the apples cut side up in a baking dish and top them with a sweet brown sugar and oat mixture. Then, bake them until the apples are soft and the oat topping is bubbly and brown.
I tried one when it was still warm, which was great. But, the rest I had straight from the fridge and I liked them just as well. When they’re still warm, the oat topping is soft and gooey. Once they have cooled, the topping is a little more crisp.
I happened to have some apple pie flavored Greek yogurt, so I topped a few of my apple crisps with that. Frozen yogurt or vanilla ice cream would be great toppings too.
- ¼ cup + 2 tbsp. old fashioned rolled oats
- 2 tbsp. packed brown sugar
- 1 tbsp. flour
- ½ tsp. ground cinnamon
- pinch of salt
- 1 large egg, well beaten
- 2 medium apples
- Preheat oven to 350 degrees F. Spray a baking dish with cooking spray.
- In a small bowl, add the oats, brown sugar, flour, cinnamon, and salt. Stir to combine.
- Add the beaten egg to the dry ingredients. Stir to combine.
- Cut the apples in half, cutting through the core. Use a pairing knife, spoon, or melon baller to scoop out the core and make a shallow cup in the apple. Lay the apples in the baking dish, cut side up. Spoon the oat mixture onto the apples and spread it out into an even layer.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for 25 more minutes.
- Serve warm, or chilled.