Juicy, vanilla-laced apples sweeten with maple syrup are topped with a thick layer of buttery, cinnamon-scented oat almond topping. Serve them warm with a big dollop of whipped cream or vanilla ice cream and perhaps a drizzle of salted caramel sauce.
Preheat the oven to 175 degrees C (350 degrees F). Place 3 ramekins on a baking sheet.
Make the fruit filling
In a medium bowl, toss the cubed apples with the maple syrup and vanilla extract. Divide the apple mixture evenly between the ramekins.(You can fill them all the way to the top – they will sink down when baking)
Make the crisp topping
Place the the oats, almonds, cinnamon, flour, salt and maple syrup in a medium bowl. Add the melted butter and mix well to combine.Spoon the crumble topping onto the fruit, making sure it’s even.
Bake and serve
Bake for 25/30 minutes or until the top is golden brown and the apples are soft and easily pierced with a skewer.
Serve them warm with whipped cream, a scoop of vanilla ice cream if desired and a drizzle of salted caramel sauce, if you like
Ramekins - I used 8-ounce ones for these apple crisps. They are the perfect size for this recipe and everything fits perfectly into them. If you use 6-ounce ramekins, I guess you can get 4 portions (and each portion will have less calories - 306 calories instead of 409 )
Apples: For a sweeter crisp, use Braeburn, Golden Delicious, Jonagold, Fuji, Honeycrisp, or Pink Lady. If you’d like a tarter crisp, use a tart apple like Granny Smith.
Make it Gluten-Free: Substitute gluten-free rolled oats and gluten-free flour.
Make it Dairy-Free/Vegan: Substitute coconut oil instead of butter.
Storage: store any leftover covered in the fridge for up to 3 days. Gently rewarm in the oven or microwave
To freeze – You can freeze apple crisp either before or after baking. Cover tightly and freeze for up to three months.