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Best Small-Batch Apple Crisp for Two – Easy Homemade Dessert

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This small-batch apple crisp is the perfect fall dessert for two, featuring a buttery oat topping and tender cinnamon-spiced apples. It’s simple, comforting, and ideal for a quiet evening or a dinner party finale.

Ingredients

Scale
  • 2 medium apples (honeycrisp or granny smith), peeled, cored, and sliced 1/4-inch thick
  • 2 tablespoons granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon unsalted butter, cut into small cubes
  • 1 teaspoon lemon juice
  • 1/4 cup old-fashioned rolled oats
  • 1/4 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 3 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 350°F (175°C). Place a baking sheet on the middle rack to preheat.
  2. Peel, core, and slice 2 medium apples into 1/4-inch thick pieces. Cut slices in half crosswise if desired.
  3. In a medium bowl, toss apple slices with 2 tablespoons granulated sugar, 1 tablespoon flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1 teaspoon lemon juice. Let sit for 5 minutes.
  4. In a small bowl, combine 1/4 cup rolled oats, 1/4 cup flour, 1/4 cup packed brown sugar, 1/4 teaspoon cinnamon, and a pinch of salt. Stir with a fork.
  5. Add 3 tablespoons cold butter (cut into small pieces) and use a pastry cutter or fingertips to work butter into dry ingredients until crumbly with pea-sized butter pieces.
  6. Divide apple mixture evenly between two 10-ounce ramekins (or one small baking dish). Scatter 1 tablespoon cubed butter over each ramekin.
  7. Divide topping evenly over apples, pressing gently but not packing down.
  8. Place ramekins on preheated baking sheet. Bake for 25 to 30 minutes, until topping is golden brown and filling is bubbly. If topping browns too fast, tent with foil at 20 minutes.
  9. Let cool on a wire rack for at least 10 minutes before serving.

Notes

Don’t skip the lemon juice—it prevents browning and balances sweetness. Use cold butter for the topping to ensure a crumbly texture. Let the apples sit for 5 minutes after tossing with sugar and flour to draw out juices. For best results, serve warm with vanilla ice cream or whipped cream. Leftovers can be stored in the refrigerator for up to 3 days; reheat in a 350°F oven for 10 minutes.

Nutrition

Keywords: apple crisp, small batch, dessert for two, fall dessert, easy apple crisp, homemade apple crisp

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