Single Serve Apple Crisp

One of the things I really miss about living in Washington state is the orchard fresh, sweet, crisp apples. Fuji and gala are two of my favorite varieties. Now that I live in the south, they are a bit harder to come by.

Buying apples at the supermarket can be a bit hit or miss. This last time, I bought some Michigan red delicious apples from the supermarket that I was not terribly thrilled with for eating whole. They were crisp, but not very flavorful. I had to do something with them. I decided to make apple crisp.

One of the reasons why I don't usually make desserts is because there's only two of us in my house. My fiance and I. Most recipes for pie make like 12 servings. This is not a terribly good idea for a household trying to keep trim.

On the other hand, I do not believe in 'diet' food. There is no food that is off limits to me - only how much. I eat everything that I like, I just control the portions. This was not an overnight thing that happened. This is something I have learned how to do over a decade. Now I serve myself a small portion, and I'm satisfied. I rarely want more. It is not always been this way, but this is what I have trained myself to do.

So back to the apple crisp. One of the ways I can enjoy small portions of anything is by stacking my kitchen with things that are friendly to single portions. I bought a couple of cute Le Creuset pots with lids for $8 each at an outlet mall. They are like small ramekins with lids. I'm using them to make 2 servings of apple crisp.

The two pots hold two apples chopped up, perfectly. I made a crumble to go on top.



Baked in 350F oven for 30 minutes until crumble is browned.



I haven't calculated the calorie totals, but I went pretty light on the crumble and sugar. I tend to like my apple crisps a bit more tart than sweet, so the mild apples that I had worked well for this.