Go Back

Individual Apple Crumbles

Individual apple crumbles with a golden oat crumble topping and a thickened, spiced apple filling. Baked until the crumble is crisp and the apple filling bubbles, then served warm with melting vanilla ice cream.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

apple filling
  • 5 large apples
  • 0.3333333333 cup granulated sugar
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tbsp unsalted butter
oat crumble
  • 1 cup rolled oats
  • 0.75 cup all-purpose flour
  • 0.5 cup brown sugar, packed
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup cold unsalted butter, cubed
serving
  • 1 vanilla ice cream

Equipment

  • 1 sheet pan
  • 1 skillet
  • 1 ramekins

Method
 

Prepare and preheat
  1. Preheat the oven to 375°F and grease 6 individual ramekins (6–8 oz each), so they release easily after baking.
Cook the apple filling
  1. In a skillet over medium heat, cook the diced apples with butter, granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice for 5–7 minutes until thickened and glossy, with the cornstarch visibly thickening the juices.
  2. Divide the thickened apple filling among the prepared ramekins, filling each evenly.
Make the oat crumble
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then cut in the cold cubed butter until chunky clumps form with no large dry patches.
Assemble and bake
  1. Top each ramekin generously with the oat crumble, pressing lightly so clumps stay in place.
  2. Place the ramekins on a sheet pan and bake at 375°F for 25–30 minutes until the topping is golden with crisp edges and the filling bubbles around the sides.
Serve
  1. Serve the apple crumbles warm with vanilla ice cream, letting the ice cream melt over the top.

Notes

For the thickest filling, cook the apples until you see the juices noticeably tighten and cling to the fruit (5–7 minutes is typical). Store baked ramekins covered in the refrigerator up to 3 days and rewarm in a 325°F oven until hot throughout; freeze baked crumbles up to 2 months for best texture when reheated. For a lighter option, use reduced-fat butter and swap half the granulated sugar with a sugar substitute that measures like sugar.