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Individual Apple Crumbles

Individual apple crumbles with a thick, cinnamon-spiced apple filling and a buttery oat crumble topping baked until golden. Portion-ready ramekins make the bubbling centers and crunchy topping easy to serve.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

apple filling
  • 5 apples Peeled and finely diced.
  • 0.333 cup granulated sugar
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tbsp unsalted butter For the filling.
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 unsalted butter Cold, cubed.
serving
  • 1 vanilla ice cream For serving.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and bake
  1. Preheat the oven to 375F and grease 6 individual ramekins (6-8 oz each) so the crumble releases cleanly.
  2. Cook the diced apples with 1 tablespoon butter, granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice in a skillet over medium heat for 5-7 minutes until thickened, then divide the filling among the ramekins.
  3. Make the oat crumble by combining rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then cut in the cold butter until chunky clumps form.
  4. Top each ramekin generously with the oat crumble so the surface looks evenly covered.
  5. Place the ramekins on a baking sheet and bake for 25-30 minutes, until the topping is golden and the filling bubbles at the edges.
  6. Serve warm with vanilla ice cream so it melts over the hot apple filling.

Notes

Pro tip: toss the apples with lemon juice early so the cornstarch thickens smoothly without turning the filling grainy. Store leftovers covered in the refrigerator up to 3 days; reheat in a 350F oven until warmed through. Freezing is not recommended because the oat crumble and apple texture can soften. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour substitute in the crumble.