Apple Crisp for One
My sweet little two-year-old Quinn has the worst skin problems. We’ve already discovered that she’s nut and dairy intolerant, and eliminating those things has made a big difference, but there still something irritating her. So we are doing a two-week, no-flour diet in our home to see if she’s gluten intolerant.
Did you know there’s a difference between being allergic and intolerant? We went through the same thing with my son. We took him to specialists that kept saying he wasn’t allergic to anything but he was sick all the time. Tests won’t show you if they are intolerant to something. So doctors have been little help. We have to go with the good ol’ food elimination route to see if it helps. Thankfully after taking my son off of dairy and nuts for an extended amount of time he grew out of it and his gut fixed itself. Hopefully Quinn will do the same.
I myself am a major breadhead. I’d happily live off of breads, pastas, and pizza. Baking is one of my favorite things to do. A few nights ago, I remembered a recipe I used to make all the time for this apple crisp. I took a cooking class in college and this is one of my favorite recipes from the course. In college, it was perfect because it was just me cooking for myself and it was OK for me to eat the whole pan. Plus, it’s ingredients I usually have on hand. Ever make a pan of brownies while living alone? I have no self control.
I broke out the recipe and whipped up this apple crisp last night. It was a way to get some baking in after the kids went to bed without leaving a trace that I’d cheated. Two tablespoons worth of flour after a week without any was heavenly. My kids don’t like baked fruit anyway. 🙂 It’s as tasty as I remember it.
Apple Crisp for One
- 1 medium apple
- 2-3 drops lemon juice
- 1 Tablespoon sugar
- 1/4 teaspoon cinnamon
- 2 Tablespoons flour
- 2 Tablespoons rolled oats
- 2 Tablespoons brown sugar
- Dash of cinnamon
- 1 Tablespoon softened butter
Peel and core the apple and cut into thin slices. Toss with other filling ingredients and place in a 4″ round casserole dish. Combine dry ingredients for crumb topping. Cut in butter with a fork until the mixture is crumbly. Sprinkle crumb topping over the apple/cinnamon sugar mixture and bake at 375 degrees for 30 minutes.
If you are feeling really crazy, double the crumb topping recipe and double the deliciousness.