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Individual Apple Crumbles

Individual apple crumbles with a cinnamon-nutmeg apple filling and a golden oat crumble topping baked until bubbly. Portion-friendly ramekins make it easy to serve warm, especially with melting vanilla ice cream.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 5 apples, large 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 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 skillet

Method
 

Prep and apple filling
  1. Preheat oven to 375F and grease 6 individual ramekins (6-8 oz each). Arrange ramekins on a baking sheet for easy filling.
  2. In a skillet over medium heat, cook diced apples with unsalted butter, granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice for 5-7 minutes, stirring until thickened. Divide the thickened apple filling among the ramekins.
Oat crumble and bake
  1. In a bowl, combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt. Cut in cold cubed unsalted butter until chunky clumps form.
  2. Top each ramekin generously with the oat crumble. Place the ramekins on a baking sheet.
  3. Bake at 375F for 25-30 minutes until the topping is golden and the filling bubbles. Let cool briefly so the crumble sets before serving.
Serve
  1. Serve the apple crumbles warm with vanilla ice cream. Let the ice cream melt over the hot filling for an extra creamy finish.

Notes

Pro tip: cook the apple filling until it’s noticeably thickened so it bubbles without turning watery in the oven. Store covered in the refrigerator up to 3 days; reheat in a 325F oven until warmed through. Freezing is best for baked crumbles: cool completely, freeze up to 2 months, then reheat until hot. For a lighter option, use unsweetened oat milk ice cream or a reduced-sugar topping approach while keeping the crumble texture the same.