Who says fruit crisp has to bake in the oven and make enough to feed a crowd? Simply zap some classic crisp ingredients in the microwave and you have a “just for me” divine dessert in five minutes flat. A petit scoop of vanilla ice cream can only make it better. Or, top with a few dollops of yogurt and call it breakfast! You can also use a pear instead of apple and dried currants in lieu of cranberries.
Tip
Covering your bowl or mug with paper towel helps quicken microwave cooking times and works to trap moisture for a more juicy crisp.
Upside-Down Apple Crisp
Ingredients
- 2 tsp (10 mL) coconut oil or unsalted butter
- 2 Tbsp (30 mL) rolled oats
- 1 Tbsp (15 mL) chopped pecans or walnuts
- 2 tsp (10 mL) turbinado, coconut, or maple sugar, divided
- 2 tsp (10 mL) whole wheat flour, spelt flour, or gluten-free oat flour, divided
- 1/2 tsp (2 mL) cinnamon, divided
- 1 small apple, diced
- 2 tsp (10 mL) dried cranberries
- 1 tsp (1 mL) fresh lemon juice
- Pinch of salt (optional)
Nutrition
Per serving:
- calories290
- protein3g
- fat15g
- saturated fat8g
- trans fat0g
- carbohydrates40g
- sugars23g
- fibre6g
- sodium4mg
Directions
01
In small microwave-safe bowl or large mug, heat oil or butter on high for 20 seconds, or until melted. Stir in oats, nuts, 1 tsp (5 mL) sugar, 1 tsp (5 mL) flour, and 1/4 tsp (1 mL) cinnamon until mixture is moist.
02
In separate bowl, stir together apple, cranberries, remaining flour, remaining sugar, remaining cinnamon, lemon juice, and a pinch of salt (if using).
03
Add fruit mixture to microwave-safe bowl, top with oat-nut crumble, cover with paper towel, and microwave on high for 2 minutes, or until apples are softened and mixture is steaming. Remove carefully from microwave, as bowl will be hot.
04
Alternatively, prepare and bake crisp in an oven-proof, single-serve dish in a toaster oven.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
