Baked Apple, non-crispy.

Before I dive right into the recipe, I feel I must briefly explain my long history with apple crisps. You see, freshman year of college, I actually won a dessert making contest on my floor in the dorms, just by making an apple crisp based on a recipe from the Williams Sonoma Kids’ Cookbook. I happened to take a picture of my winning crisp, right out of the oven:

I was fairly notorious on my floor that year – I baked cookies once a week, mostly to entice the RA I had a crush on, who I playfully nicknamed the Cookie Monster. Alas, baking cookies did not make him want to date me, but he did stop by the room once a week to check cookie jar levels.

See, this is probably why I gained weight in college.

I’ve been craving apple crisp all week, which is why I’ve been so busy with the apples. Since I seem to have created the perfect baked apple concoction this weekend, I figured I might as well share the recipe. It tastes like apple crisp, minus the crisp (because the thing that makes it crispy is butter, and I don’t think Perricone or Mercola would approve).

This is one of those situations where a ramekin comes in very handy. You can double or triple or quadruple the recipe, but be sure to 1) have multiple ramekins ready, and 2) increase the baking time for each serving. Most baked apple recipes I found serve 4-6 and require 45-60 minutes to bake.

(Perricone-Friendly) Baked Apple
(Yields 1 serving) 


For the apple filling:
1 apple, peeled, cored, and sliced
4 teaspoons granulated Splenda (or two packets)
3/4 teaspoon corn starch
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
almond milk (enough to fill the ramekin about 3/4 full)

For the topping:
2 tablespoons granulated Splenda (or 3 packets)
1 tablespoon lite butter (i.e., Earth Balance)
1 tablespoon corn starch
1 teaspoon cinnamon


Preheat oven to 350˚F.

Prepare the filling: Combine the Splenda, corn starch, cinnamon, cloves and nutmeg in a small mixing bowl. When thoroughly mixed, toss the apple slices until evenly coated in spices.

Place the apple mixture in a ramekin and pour in almond milk until approximately 3/4 full (the apple slices should be mostly submerged). Set aside while you ready the topping.

Prepare the topping: In the small mixing bowl, combine the Splenda, lite butter (or regular unsalted butter, if you’re feeling decadent), corn starch, and cinnamon using a hand mixer. When mixture is creamy (or crumbly, if you’re using butter), spread over apple slices in the ramekin.

Bake for 30-40 minutes, until apples are mushy and almond milk is bubbling. Remove from oven and let sit for a few minutes before serving.

I served this with 1/2 cup cottage cheese, sweetened with three packets of Splenda and 1 teaspoon of vanilla extract. I prepared the cottage cheese early and stuck it in the freezer for 45 minutes. The cold/hot combination was really nice – like apple crisp with ice cream.


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