Double Apple Crisp for Two

Who knew you can make apple crisp taste more appley? Here, apples are simmered in apple cider before being topped with a crisp topping bursting with oats and fall spices. The result is a warm, cozy, double-dose Apple Crisp for Two unlike any you’ve had before (of course, in the best way possible).

apple crisp for two topped with ice cream and two spoons on the side

If you walked into my kitchen a couple of weeks ago, you might have thought I lost my mind. My refrigerator and countertop were full of apples. And butter. Lots and lots of butter. I was on a mission to create a special and memorable apple dessert. One that truly stood out in the crowd, or on Instagram for that matter. And I was failing miserably.

With each rendition, my “creations” got worse and farther from what I envisioned. I tried apple cakes, pies, and bars, all with no success. I questioned my creative ability and training. I swore at my graduate degree. Yes, this was all over an apple dessert. While this may seem ridiculous now, I was in the trenches, and I needed a win. Fast.

whole wheat flour, sugar, cinnamon, salt, lemon, butter, and oats in different size bowls with apples on the side
dry ingredients in a bowl with sliced apples on the side

So, I went back to basics. I scoured Youtube and found myself back to the British roots. Where I saw British bakers prepare their traditional dorset cake by first soaking apples in apple cider to add a hefty, albeit double, dose of apple flavor. My eyes bulged in amazement. These people are genius, I thought. And so, this Double Apple Crisp for Two was born.

pastry blender in a bowl with butter and dry mixture
sliced apples sautéed in a skillet with apple topping on the side

This Apple Crisp for Two is cozy and comforting. The kind of dessert that makes you come back from more. Where you have no choice but to be anti-Minnesotan and take the last bite.

cooked apples arranged in two small cast iron pans
apples in two small cast iron pans topped with crumble mixture

The apple slices are simmered in sugar, apple cider, and a dab of butter to infuse the apple cider in the apple slices before baking. A traditional crisp topping bursting with oats and fall spices adds a familiarity to the dish, while the warm, double-dose apple filling is a pleasant surprise once you dig in. While this crisp starts at two servings, don’t let that stop you from quadrupling or even sextupling it. It has no boundaries. And neither should you.

apple crisp for two with apples on the side

Possible Substitutions

WHOLE WHEAT FLOUR. Substitute All-Purpose Flour or 50% All-Purpose Flour and 50% Whole Wheat Flour for Whole Wheat flour

APPLE CIDER. Substitute apple juice for apple cider.

LEMON JUICE. Apple cider vinegar is an excellent substitute for lemon juice, though add it to taste as you will need less.

apple crisp for two with ice cream and two spoons with a napkin on the side

FAQ’s about Apple Crisp

Should I peel the apples for an apple crisp?

This is completely up to you depending on your texture preferences. If you leave the skin on, the skins on the apples will soften during baking, though I prefer them peeled in this crisp recipe.

What is a good apple for apple crisp?

I love using slightly sweet, firm, and crisp apples, such as Liberty or Pink Lady. Using a combination of sweet and tart apples, such as honey crisp and Granny Smith, is also another way to add an extra dimension to this apple crisp.

What is the difference between a crumble and a crisp?

A crumble is a baked fresh fruit dessert that traditionally has a streusel-like combination of sugar, flour, and butter. Like a crumble, a crisp is a baked fruit dessert, but it usually contains oats and/or nuts in the topping.

Why is my apple crisp not crispy?

If the apples start bubbling before the topping is crisp, place the crisp under a broiler for 3-4 minutes until the topping is golden brown and crisp. Another culprit might be you didn’t use the correct amount of dry ingredients and/or butter. The ratio between the dry ingredients and butter in the crisp topping is essential for obtaining a moist, perfectly crisp topping. If the topping looks dry before baking, add a little extra butter, a 1/2 tablespoon at a time.

How do I keep the apple crisp from getting soggy?

Make sure the apple crisp is completely cool- not the least bit warm- before storing in an air-tight container in the refrigerator.

Can I make the apple crisp ahead of time?

The crisp topping mixture freezes wonderfully so is worth doubling. To freeze, place the crisp mixture in a freezer zip-lock bag. Spread the crisp evenly in the bag so it lays flat. Seal the bag, making sure there are no air pockets in the bag. Place the bag flat in the freezer. Alternatively, freeze the crisp mixture in a freezer-safe, air-tight container with a lid, such as a glass food storage container. 

More Recipes Using Whole Wheat Flour and Oats


Double Apple Crisp for Two

Who knew you can make apple crisp taste more appley? Here, apples are simmered in apple cider before being topped with a crisp topping bursting with oats and fall spices. The result is warm, cozy, double-dose apple crisp for two unlike any you’ve had before (in the best way possible).

  • Author: Kim
  • Prep Time: 10 minutes
  • Bake Time: 12 minutes
  • Cook Time: 12 minutes
  • Total Time: 34 minutes
  • Yield: 23 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American



For the filling:

  • 1 tablespoon butter
  • 3 medium apples, peeled and cut into 1/4-inch slices*
  • 1 tablespoon white granulated sugar
  • 1/3 cup apple cider
  • juice of half a lemon

For the topping:

  • 1/8 cup (15g) whole wheat flour
  • 1/4 cup (24g) old-fashioned oats
  • 1/8 cup (25g) brown sugar
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons (28g) unsalted butter, fridge-cold, cut into 1/4-inch pieces


  1. Preheat. Position a rack in the middle of the oven and preheat the oven to 425°F. 
  2. Cook the filling. Melt the butter into a 10 to 12-inch skillet, preferably cast iron, over medium heat. Add the apples and sugar and cook until the apples are tender with a slight bite, about 10 minutes. Add the apple cider to the apple mixture and simmer until the cider has reduced by 3/4, about 3 more minutes. Only a small amount of cider should remain in the bottom of the skillet. Remove the skillet from heat and mix in lemon juice. Tip the mixture and the juices into one 6″ cast iron skillet or a small 6″ x 3″ baking dish. Spread the apple mixture evenly across the bottom of the pan.
  3. Make the topping. In a large bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt. Add the butter, and using your hands or a pastry blender, break up the butter in the mixture until a crumbly mixture forms resembling breadcrumbs, about 5 minutes. A mix of large and small clumps is perfect. Spread the crumble topping evenly over the top of the apple mixture. 
  4. Bake. Place the apple crisp in the oven and bake until the topping is crisp and the apples start bubbling underneath, about 12 minutes. 
  5. Serve. Let the apple crisp cool for 5-10 minutes in the pan set on a wire rack before serving. Serve alone, with cream, plain yogurt, or vanilla ice cream, if desired.


APPLES. Crisp apples, such as Liberty, Pink Lady, or a combination of granny smith and honey crisp, are best. 

STORAGE. Store the apple crisp in an air-tight container in the refrigerator for up to 4 days. To reheat, place the crisp in a 325°F oven until the apples are bubbly, about 10 minutes. 

DOUBLING IT? Use an 8×8″ square baking pan or 9″ cake pan and bake for 40-45 minutes. 


  • Serving Size: 1/3 recipe
  • Calories: 268 calories
  • Sugar: 33.2g
  • Sodium: 226mg
  • Fat: 8.6g
  • Saturated Fat: 5g
  • Carbohydrates: 49.6g
  • Fiber: 6.5g
  • Protein: 2.1g
  • Cholesterol: 20mg

Keywords: stovetop apple crisp, small batch apple crisp

Did you make this recipe?

Be sure to tag @frommarkettotable on Instagram or leave a comment below so I can see!

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