Apple Crisp for One


It is officially the heart of apple season here at Eckert’s. We are now picking what I call the classic varieties of apples: Jonathan, Golden Delicious and Red Delicious apples. Families have been picking these beloved varieties for more 53 years on our farms!

This week I pulled out a cooking-classroom favorite from the Eckert Family Fall Cookbook called Apple Crisp for One. This recipe is especially popular in our kids cooking classes because each kiddo can make his or her very own dessert. Additionally, it easy for anyone to remember to combine 1 tablespoon each flour, brown sugar, quick oats and butter with a dash of cinnamon. And, it happs to be the perfect choice for when you need a single serving to satisfy your sweet tooth.


On KSDK’s Show Me St. Louis this week, I made Apple Crisp for One with Jonathan apples but other good options include Jonathan, Fuji and Granny Smith. This recipe was a hit with Show Me St. Louis hosts Heidi and Dana and I know you will love it too!!

I hope you will come out to one of our 4 farms this week and celebrate the heart of apple picking season with us!

Eat well this Fall,


1 1/4 cups peeled apple slices  (2 small/medium apples)

1 Tbs. all-purpose flour
1 Tbs. quick cooking rolled oats
1 Tbs. brown sugar
1/8 tsp. ground cinnamon
1 Tbs. butter, cold
1 scoop Eckert’s Vanilla Custard, optional

Preheat oven to 350-degrees.

Place apple slices tightly into the mug. Gently push slices down while filling the mug. Add a couple more slices if necessary to fill to the top of the mug. Set aside.


In a small dish, mix flour, oats, brown sugar, cinnamon and butter with a metal dinner fork until mixture is crumbly. Using hands sprinkle topping over the apples. The apples and crumb topping will be mounded over the top.


Place filled mug in a metal cake pan. Bake 20 to 25 minutes or until top is lightly browned and the apples are tender.


Note: During baking the apple crisp will shrink below the mug rim; perfect for a scoop of

Eckert’s Custard.

Makes 1 serving.


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