Desserts, Other, Recipes

A Tale of Contrasts: Twice Baked Apple Crisp for Two

I love fruit. Growing up, I often preferred fruit to chocolate in desserts. While I can’t say the same is 100% true today, I still love fruit in my desserts. Or as a snack. Or anytime, really. Fruit is so tasty and sweet on its own… it doesn’t need anything else to make it better.

However… [there’s always a however] it can be a little better with some mix-ins.

That’s why I love apple crisp so much. Apple is the star of the show, complemented by some side-show characters. Enter oats. Brown sugar. Cinnamon. Nutmeg. Ginger. The taste of fall.

Twice Baked Apple Crisp for Two
Dessert for two!

This tale of delightful contrasts plays its masterpiece in your mouth. Yum! That’s the best place to play, in my opinion. This apple crisp is simple and oh-so-sweet. The apples are baked twice for an extra oomph of tenderness and softness, and the crisp is perfectly crisp. [Anything else and would it be crisp?] You’ll enjoy the spice against the sugar and the soft, tart apple against the sweet, crisp oats. Each bite will bring you just enough crispy goodness and the perfect amount of real apples–none of that fake filling stuff here! No siree! And the best way to enjoy this delectable show? With a hearty scoop of ice cream, melting over top the warm apple crisp. It’s so good that you’ll want an encore. And you probably have all the ingredients in your kitchen, so make it today.

Twice Baked Apple Crisp for Two

  • Servings: 2
  • Print


  • 3 cups apples, roughly peeled, chopped, and cored [I used 2 Granny Smith and 1 Gala.]
  • 1/4 cup + 2 tablespoons rolled oats
  • 1/4 cup flour
  • 1/2 cup brown sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg
  • 4 tablespoons melted butter
  • cooking spray


Preheat oven to 375 degrees. Spray a cookie sheet and 2 – 1/2 quart baking dishes with cooking spray. Arrange half of the apples on the cookie sheet, and divide the other half of the apples between the two baking dishes [1/4 of the apples will be in each dish, and 1/2 will be on the cookie sheet]. In a small bowl, stir together the sugar, flour, oats, cinnamon, nutmeg, and ginger. Pour in the melted butter and stir to combine with a fork to create coarse crumbs. Top the apples in the baking dishes with about 1/4 cup of the oats mixture each. Reserve the rest of the oats mixture and stash in the freezer so it doesn’t get too warm.

Meanwhile, bake the dishes and the cookie sheet for about 15 minutes. Remove from the oven, and transfer half of the cookie-sheet-apples on top of each of the baking dishes [this makes a second layer of apples]. Then, divide remaining oats over top of the second layer of apples. Bake for an additional 15-20 minutes or until apples are soft and tender and the top is crisp. Serve with ice cream!

Are you a fruit or chocolate person?


18 thoughts on “A Tale of Contrasts: Twice Baked Apple Crisp for Two”

  1. YUM! I’m with you–apple crisp is a delicious fall treat, and vanilla ice cream makes it EXTRA good. While I love my fruit desserts as well, I would always pick chocolate first if the option was there–Nothing beats warm, melty, gooey chocolate 🙂


  2. Love that recipe! Since I am pretty much the only one who eats Apple Crisp in my house, this recipe is perfect. I am definitely a chocolate person. But I am starting to like fruit more and more . . . especially when paired with white chocolate peanut butter. Yummy.


  3. I’m almost always a fruit person, especially apples! This really makes me miss autumn, with all its colors and flavors. Also, it makes me hate my landlady for taking forever to fix our oven, ha! If you know of any good stovetop apple recipes, let me know!


  4. Fruit girl! Except for about 5 days of the month 😉

    I have been obsessed with blackberry,blueberry, and nectarine crisps all summer, and now I’m well into my apple and pumpkin recipes for Autumn. I love the flavors of this season!!

    My apple crisp non-recipe (I’ve never written it down or measured anything!) is only fruit, oats, brown sugar, cold butter, and whatever spices I decide to sprinkle. And I always bake it in a cast-iron skillet. Something about a fifty-year-old baking dish just casts a magic spell on whatever goes into it.

    Oh, and I don’t eat my fruit crisp with ice cream. I pour just a drizzle of cream over it!


  5. Looks SO good. I am definitely a chocolate person but I love fruits in desserts too. I mean anything that can be qualified as a dessert is something I am going to like. But I’ll still take the fruit as “regular food” and then the chocolate as dessert any time… then I have both! 🙂


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