Apple Crisp, small batch cooking

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Once we found the house on the peninsula, closed the deal, got our treasured belongings moved, organized and put away, we then had to begin living apart. We knew this was the plan from the beginning, and we are adjusting to this new way of living life. The reason?

I still have a bit of time to work before qualifying for my retirement.....

I will commute to the peninsula two weekends a month and my dear husband will come to Vancouver on the other weekends. This is the first of those commuting weekends.

One of the tasks I wanted to concentrate on while I am in Vancouver is small-batch cooking. I really need some practice in that area. I have large batch cooking almost perfected, but small batch? Not so much. For some of our favorites like Garage Sale Stew, Stovetop Cabbage Rolls, or Mustard Oregano Chicken Thighs the full-size version of the recipe is wonderful as they freeze well and make great leftovers.

But honestly there are many things that I don't like as a leftover, plus we do not have a ton of freezer storage space to dedicate to leftovers. We have located an organic beef ranch on the peninsula and our plan is to share a beef during butchering time.

For me, this is a perfect goal to set and master.

Old Fashioned Apple Crisp.A small batch recipe.

Old Fashioned Apple Crisp
adapted from:  The Gourmet Toaster Oven
Serves 2 or 4 if serving warm with a bit of ice cream!

2 apples, peeled, cored and thinly sliced
1/2 t cinnamon
2 T sugar

Crisp Topping:
1/4 c flour
1/4 c brown sugar
1/2 t cinnamon
2 T butter
1/4 c rolled oats

Combine apple slices with sugar and cinnamon, place in a 7 inch round baking dish, set aside.

Combine all topping ingredients, until crumbly and butter has been worked through the ingredients into small pieces. Cover apple mixture with the crumbs.

My toaster oven is a convection model, I will have to watch for over-browning when I bake again.

Bake 350 25-30 minutes or until done. Let cool, then...


You might also like:

Washington State Apple Cake

Perfect Date Cake

Small Batch Bread Pudding

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

You may enjoy reading about our life and family changes since this blog began, you may find that post here. 

PS, you may also, enjoy our Homemade Household page, it can be found right at the top of the blog!


  1. Melynda, cooking in small quantities can definitely be challenging, and cooking just for myself certainly took some getting used to over the last 12 months. Actually, keeping the motivation to cook just for one person (when your passion is for feeding other people) is I think the hardest part, but I find that I still often cook for two and then have the rest the next day, or put a serving in the freezer for those "unmotivated" days.

    Your apple crisp definitely looks like it fits the bill :-)

  2. What big changes! I bet it's really hard to get used to cooking for one. I like that idea of using the toaster oven, though. That apple crisp does indeed look delicious.

  3. the sacrifices we pay,, you will miss each other but before you know it you will be retired and happy as a lark.

    I have spent some time looking up ( googling ) small batch recipes quite a bit in the last year. My husband and I have been on our own now for over ten years but I still had children close I could supply with my over cooking,, learning to cook smaller meals is soooo hard. Now I don't have children to pawn off left overs off on I have been slowly learning to cook smaller portions, we don't care for many foods frozen it changes the texture somehow,, some do freeze well and we still do regular size batches of those but learning to make smaller soups and stews I still stumble with.
    Most of the most successful small batch cooking recipes I have found are for baked goods, I found a killer cupcake recipe for two,, some recipes for cookies,, that sort of thing, its hard to make small batches when you made big batches for years and years!! Best wishes to you, this apple crisp is perfect!We use our toaster oven now a lot,, its perfect for small batch cooking.

  4. Apple crisp is such a classic! Yours looks delicious. It does sound like a perfect choice for a small amount.

    best... mae at

  5. I'm going through the same thing,down-sizing my cooking. Still haven't quite got the habit, which needs to start in the grocery store. Love the sound of that apple crisp, though here I'd use green mangoes or guavas.

  6. Making smaller quantities allows you more variety with meals, I love the idea. I am glad you found the dream retirement place. I still have a few years before I can walk away from my workplace. Very much looking forward to it.

  7. Hi Melynda,
    Your apple crips looks perfect! Love the colour, and serving it with ice cream is the ultimate way of enjoying crisps! yum!
    I hope your retirement plans goes well!
    Thanks for sharing with CC!

  8. Cooking for two can be a challenge. With the kids gone it is time to scale back.

    This crisp looks delicious.


Post a Comment

We appreciate your visits to Our Sunday Cafe, and encourage comments, questions, and general conversations! Thank you for dropping by!