Personal Apple Crisp

I know I am not the only one who thinks “miniature” versions of regular-sized items are absolutely adorable.


Doughnut holes taste better than donuts, pigs-in-a-blanket are more irresistible than a hotdog, and mini quiche are impervious to criticism. And who could think to turn down a burger slider? Certainly not me.

The great thing about bite-size portions of food is that they allow you to get a taste for something delicious without having to commit to a whole portion-size of it. And I am a tasty fiend: if there is a buffet I simply must try everything. Small portions of certain “crave-worthy” items is also good for all you people out there trying to battle your sweet or salty tooth. A recent study found that study participants were just as satisfied with a small portion of a delicious food item as they were with an unlimited amount of that item. Why our bodies override this mechanism and let us eat an entire cake, I will aspire to find out, but this result inspired me to try to eat smaller dessert portions (If I am gonna insist on dessert everyday, I need to make it sustainable!). This dessert fits perfectly into that category.




Personal apple crisp is for all of you apple-cinnamon lovers out there. This recipe has 1 teaspoon of added sugar. The rest of the glorious sweetness in this dessert comes from the natural flavor of a Granny Smith apple. It tastes delicious and looks adorable. I can imagine they would make a great dessert option for the Thanksgiving table.

Personal Apple Crisp (makes 1)


  • 1 apple (Granny Smith recommended)
  • 2 Tbsp rolled oats
  • 1 Tbsp flour
  • 1/2 Tbsp butter or coconut oil
  • 2 tsp brown sugar
  • 1/4 tsp cinnamon


  1. Carefully cut an opening in the top of your apple and core it. For this step, I used a spoon to carefully remove the inner part of the apple, making sure not to puncture the sides of the apple.
  2. Place apple pieces in a small bowl and mix with a sprinkle of cinnamon.
  3. Mix together oats, flour, butter, sugar and cinnamon until it forms a crumbly mixture.
  4. Stuff apple with apple/cinnamon mixture and then top with crumbly crisp topping.
  5. Bake apple in the oven at 350 degrees Fahrenheit for 30 minutes
  6. Enjoy!

My new neighbor and I make Banana & Twix scones


So what do you do when one of your closest friends suddenly becomes your neighbor? You hang out all of the time, of course!


My college friend Shannon just moved down the street from me, which means I have a new running partner/baking buddy. Essentially, life just got infinitely more awesome.

Shannon and I have a lot in common, and one of the most important things is our mutual love for scones. Scones are perfection in the baking world: slightly sweet and the perfect companion for your hot tea or coffee. We already knew we liked banana scones, but adding the Twix pieces just took scones to another decadent level. It’s the perfect way to use up that leftover Halloween candy!


Banana & Twix Scones (makes 6-8 big scones, or 12 smaller scones)


  • 3 1/4 cups all-purpose flour
  • 1/3 cup loosely packed brown sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cups cold unsalted butter, cut into pieces
  • 2/3 cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 ripe bananas, mashed
  • 1/2 cup chopped up Twix candy bars


  1. Preheat oven to 425 degrees F.
  2. In a large bowl, whisk together flour, sugar, baking powder, soda, salt and cinnamon until combined.
  3. Add butter and using your fingers, a fork or a pastry blender mix it together and combine until the butter forms  little crumbs.
  4. Make a crater in the center and add in buttermilk, vanilla extract and bananas. Mix with a large spoon until a dough forms and comes together – it will be sticky! Add in your Twix. Cover your counter and hands with flour or you will have a big sticky mess on your hand (literally).
  5. Divide the dough in half and pat it into 6-inch circles on the floured surface. Cut into 6 or 8 wedges, then place on a baking sheet and bake for 10-12 minutes.