close-up photo of apple crisp in white ramekin with stainless steel spoon on red plate

Individual Apple Crisps

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I don’t care for many fruits but I really enjoy apples any time of the year. So many different varieties– sweet, tart, and the desserts you can make… ah, that’s the best part! Sometimes I make baked apples with brown sugar for dessert on the fly, but when I want something with a little more personality, I make this. These also reheat very well in the oven.  — L. Weal

1/4 cup sugar, divided as indicated below

1/2 cup flour
4 tablespoons unsalted butter, softened
3 tablespoons finely chopped walnuts or pecans
2 tablespoons sugar
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger

3 sweet-tart apples (e.g. Cortland or Honeycrisp), peeled and chopped
2 teaspoons lemon juice
2 tablespoons sugar

2 medium (3-quart) mixing bowls
mixing spoon
four 4-ounce ramekins
quarter (9” x 13”) sheet pan

1. Set oven to 400 degrees. In first bowl, combine STREUSEL ingredients. Stir until mixture becomes crumbly.
2. In second bowl, combine BAKED APPLE BASE ingredients.
3. Divide BAKED APPLE BASE evenly into ramekins first, followed by STREUSEL.
4. Place ramekins on sheet pan and bake 30 minutes.

• Line sheet pan with baking mat, foil, or parchment paper to catch drips.
• To reheat: Bake in 350-degree oven for about 20 minutes.

45 minutes

4 servings

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