One of my favorite things about fall is going apple picking. As I’ve gotten older, I’ve gotten lazy and usually go to the orchard but then just buy a bag of apples instead of picking them and eat cider donuts the whole time. I love making crisps with fall fruit because a crisp is a quick and easy dessert that showcases the fruit that’s in season. In the summer I make berry or peach crisp and in the fall I like to use apples and pears. I made this recently for dessert after a wine and cheese night with our friends. There were no leftovers and the ramekins were scraped clean, so I figured that was a good indication it was post worthy!
Ramekins are cheap and you can buy them at any home store. You can get a set of four at Williams & Sonoma for $30. I like the Apilco Ramekins in large which are 3.5 inches wide an 1.5 inches high.
Apple & Pear Crisp Ramekins with Ice Cream
Makes 4. Adapted from Ina Garten’s Apple & Pear Crisp which serves 8 and I also recommend trying for a big group!
2 Bosc Pears
2 Macoun Apples (red baking apples)
1/2 an orange
1/2 a lemon
1/4 cup sugar
1/8 cup flour
1/2 tsp. cinnamon
For the topping:
3/4 cup flour
1/2 cup sugar
pinch of salt (about 1/2 tsp)
1/2 cup old fashioned oatmeal
one stick cold unsalted butter, diced
Vanilla ice cream for topping
Preheat the oven to 350 degrees. Cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zest of the orange and lemon, the juice of the orange and lemon, sugar, flour, and cinnamon. Pour evenly into 4 individual ramekins. Place the ramekins onto a sheet tray.
For the topping:
Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Put the ramekins into the oven for about 50 minutes until the fruit is bubbly and the topping is crisp and browned. Let cool for 15 minutes. Serve with a scoop of ice cream on top of each ramekin and serve warm.