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.
Covering your bowl or mug with paper towel helps quicken microwave cooking times and works to trap moisture for a more juicy crisp.
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)
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.
In separate bowl, stir together apple, cranberries, remaining flour, remaining sugar, remaining cinnamon, lemon juice, and a pinch of salt (if using).
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.
Alternatively, prepare and bake crisp in an oven-proof, single-serve dish in a toaster oven.