This time of year always makes me want to bake all of the things, and mostly pie.  I really love pie, particularly of the apple persuasion (note the pie pops we made for the wedding, but forgive the subpar photography.)  The issue with pies is that when I make them I tend to eat the whole thing in basically one sitting, which is probably not a good idea except on super special occasions.  That’s where these little apple crisps come in.  I have taken to making them on the weeknights when the ice cream in the freezer just won’t do.

Mini Apple Crisp 

Ingredients per serving:

Original recipe from Taste of Home with some minor modifications (read: addition of less skinny stuff)

– 1 medium apple

– 1 tablespoon all-purpose flour

– 3 tablespoons brown sugar

– 1 tablespoon butter

– 3 tablespoons Quaker Maple and Brown Sugar Oatmeal (or quick-cooking oats)

– 1/4 teaspoon ground cinnamon

– 1/8 teaspoon nutmeg

– Maple syrup

Directions:

Place apple, peeled and sliced, into a small greased baking dish (I used a Corningware ramekin).  Drizzle a small amount of syrup over the top of the apples.  Mix flour and brown sugar in a small bowl and cut in butter until it resembles crumbs.  Mix in cinnamon, nutmeg and oatmeal and sprinkle over apples.  Bake for 35 to 45 minutes at 350 degrees.