I appreciate a good apple pie, but a crisp allows you to skip the extra work of a pie dough. Apples can also be a bit unpredictable as sometimes they are extra juicy and can result in a soggy crust - not a problem with a crisp.
My base recipe allows you to make the recipe as large or as small as you like, so feel free to whip up a single portion on a cold night.
All amounts are per apple (I like granny smiths the best for this recipe)
For the filling:
2 tsp sugar
1/4 tsp cinnamon
1/4 tsp cornstarch
teeniest pinch of salt
For the crisp topping:
1 1/2 Tbl butter, softened
2 tsp brown sugar
2 Tbl oats
2 tsp flour
Peel, core and chop the apples. Toss with the filling mixture and pour into casserole dish.
Mix the topping ingredients together and spread over the top. Double the recipe for extra crisp.
Bake at 425 degrees for about a half an hour or until the apples are tender and the crisp is brown. For an extra large crisp, allow extra time for baking. The reverse will be true for an tiny portion.
I love to add a little homemade vanilla ice cream on top. After all, it makes it a little easier to eat it right out of the oven as it cools the crisp down!