Single Serve Apple Crisp

This one is for you and only you. No sharing necessary. In fact it is best eaten in solitude, at the end of a long day, when you want to reward yourself for being the awesome superhero that you are.


Wait till the kids are sound asleep.  Tackle all your chores for the night. You really want this to be the absolute last thing you do before you hit the bed. Then spend just 20 minutes putting this together. It’s totally worth it. I have made it a gazillion times already and it never gets old!

As easy as 1-2-3. Tossed chopped apple in a butter sugar mixture.


Make the crumb topping.


Top apples and bake!


Soft, gooey apples in a sweet caramel sauce topped off with a buttery crumble. Add a scoop of vanilla ice cream and you’re in dessert heaven. It’s a magical combination of comfort food and guilty pleasure.


If you must share, this recipe can be easily doubled.

Ingredients

  • Apple chopped into small pieces – 1/4 cup
  • Salted butter – 1/2 tbsp
  • All purpose flour – 1 tsp
  • Milk – 2 tsp
  • Vanilla extract – 1/2 tsp
  • Light brown sugar – 1 tbsp

For the crumb topping

  • All purpose flour – 2 tsp
  • Oats – 1 tbsp
  • Light brown sugar – 1 tbsp
  • Baking powder – a pinch (approx 1/8 tsp)
  • Cold salted butter – 1/2 tbsp

Method

  • Preheat the oven to 375 F or 190 degree C
  • First the topping – Mix all the dry topping ingredients in a small bowl and add the butter. Using a fork or your fingers gently mix the butter into the dry ingredients. It should all be evenly combined but you should still be able to see bits of butter. Refrigerate this mixture while you get the apples ready. This will make sure the butter in the crumble mix doesn’t melt
  • Chop apple into bite sized pieces and set aside. I like to peel the apple first
  • Melt butter in the microwave in a small ramekin or oven safe cup. This is what I have and I love them!
  • Add all purpose flour, milk, vanilla and sugar and mix until smooth. This turns into a delicious caramel sauce
  • Add the apples to this mixture and toss to combine
  • Top with the crumble mixture
  • Bake in a preheated oven for 15 minutes
  • The apple crisp is done when the crumble topping is nice and golden and you can see the sauce gently bubbling near the surface
  • Allow it to cool for about 5 minutes. Top with ice-cream and dig in!

Almond Flour Cookies


My toddler is a cookie addict. If she could have her way she’d have cookies for breakfast every single day. Now, I could get behind that sentiment too but I’m sure I’m just one chocolate chip cookie away from busting out of my new pair of jeans. Sigh!

I’ve been looking high and low for a low cal cookie recipe that also tastes delicious. I wanted a light cookie but just didn’t want it to taste like it was diet friendly – you get me?


This cookie fits that job description perfectly! It’s light, delicate, sweet, crisp on the outside and soft and chewy inside. Gluten free. No butter. No oil. In other words – a dream come true!

Bonus – it’s unbelievably easy to make.

Just mix almond flour, sugar and zest in a bowl


Whip egg white and vanilla extract mixture to soft peaks


Fold egg white into flour mixture and scoop onto a cookie sheet. See those little orange flecks? Beautiful flavor!


Although these cookies are fantastic by themselves, something about their pointy ends made me want to dip them in dark chocolate. Yeah! That was a good move!

The cookies were gone in under 24 hours  You’ll definitely want to double this recipe.

Ingredients

  • Blanched Almond Flour – 1 cup
  • Granulated sugar – 3 tbsp
  • Orange zest – 1/4 tsp approx (zest of a small orange)
  • Large egg white – 1
  • Vanilla extract – 1/2 tsp
  • White distilled vinegar – 1/2 tsp
  • Chocolate chips – 1/3 cup (optional)
  • Unsalted butter – 1/2 tbsp (optional)

Yield – 18 small cookies

Method

  • Preheat oven to 325 F or 162 degree Celsius
  • In a mixing bowl combine almond flour, granulated sugar and orange zest and set aside
  • Take vinegar in a separate (clean!) bowl and with a paper towel wipe down the entire bowl with the vinegar. This makes sure your egg whites whip up well
  • Add the egg white to this bowl along with the vanilla extract and whip with a whisk or hand blender till you get soft peaks
  • Add this egg white mixture to the almond flour mixture and combine gently with a spatula. It will look crumbly initially but it will come together
  • Scoop a teaspoon of the dough and using a second teaspoon form a quenelle shaped cookie by going back and forth between the two spoons. I was not too successful, as you can see. You can just form small balls of the dough and flatten them slightly on the cookie sheet
  • Space the cookies about an inch apart on a parchment lined cookie sheet and bake in a preheated oven for 18 to 20 minutes
  • The cookies will not spread. The cookies are done when they turn golden brown around the edges
  • Allow them to cool on the sheet for about 5 minutes and  then transfer to a cooling rack to cool completely
  • Optional glaze – Melt the chocolate chips and butter over a double boiler or in the microvave. Stir until smooth. Dip each cookie into the chocolate and place on a parchment lined cookie sheet till the chocolate sets


These cookies are of course, best eaten fresh but you can store them at room temperature in an airtight container for a few days. Anything longer than 3 days, I would recommend storing them in the refrigerator as they tend to get soft.

Recipe adapted from Almond Cookies over at Taste Love and Nourish