1 small Fuji apple, cut into 1/8″ slices, then each slice cut in half
1/4 tsp. cinnamon
1/2 tsp. flour
1 tsp. water
1 tbsp. butter
3 tbsp. firmly packed light brown sugar
3 tbsp. flour
Vanilla ice cream and caramel sauce as accompaniments
- Mix apple slices, cinnamon, flour, and water in a small bowl. Place apple slices in a small 1 cup ramekin (~4-1/2″ diameter); gently pat down to flatten.
- Mix brown sugar and flour in another small bowl. Melt butter for 20-30 seconds on HIGH in microwave (until totally melted); mix with sugar and flour. Should be lumpy; scatter on top of filling. Gently flatten so there are no peaks to burn.
- Place ramekin on foil-covered cookie sheet, and place cookie sheet on oven rack two positions from top. Bake for 35 minutes in pre-heated 375° oven.
- Stick immediately in refrigerator for 15 minutes.
- Serve with vanilla ice cream and warm caramel sauce.
- The flour and water is to help prevent the filling from getting too watery from the apple’s natural juices.
- To measure the flour for the topping, gently spoon the flour into the measuring spoon instead of scooping the measuring spoon itself into the flour, before leveling with knife.
- 35 minutes baking time will leave the apples still firm and crispy, the way I like it!
- 15 minutes in the fridge will still keep the crisp very warm, but will be cool enough to handle the ramekin.