Small Recipes...Apple Crisp for Two

 When you are cooking for one or two you need to readjust recipes and pan sizes. This recipe for a basic apple crisp hit both of those goals. It made three servings, could be just two if you are heavier eaters, and was baked in a loaf pan which fits well in my counter top oven. 

 I had the streusel topping made and in the freezer in just the size for this recipe. I had started it one day last week and something came up and I didn’t have enough time to finish it so put it in the freezer. Froze great, so today all I had to do was peel and core two apples, slice and put in pan and put the topping on and bake. I did pull the topping out about ½ hour before I started and let it thaw in the freezer bag just opening the top of the bag. 

 Do be sure to grease your pan well as the apple juice and topping stuck to the corners of the pan even though I used a greased nonstick pan. Very good eating and I will have another serving later in the week and freeze the third serving for later.

 Apple Crisp

2 cups sliced, pared, cored apple (about two medium size)

Topping

⅓ cup packed brown sugar

¼ cup All Purpose Flour (I used King Arthur GF Measure for Measure)

¼ cup oatmeal

½ teaspoon cinnamon

½ teaspoon nutmeg

3 tablespoons soft butter

 Heat oven to 375°F. Place sliced apples in greased 9 x 5 x 3” pan. Blend remaining ingredients together until crumbly. Spread the topping mixture over the apples and bake for 30 to 35 minutes or until apples are done and topping is browned. Serve warm with cream or ice cream or just by itself.