Double Apple Crisp for Two

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

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).



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. 


Keywords: stovetop apple crisp, small batch apple crisp