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Individual Apple Crumbles

Individual apple crumbles with a thick, cinnamon-spiced apple filling and a chunky oat crumble topping baked until golden and bubbling. Baked in ramekins for easy portions, then served warm with 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 apples, peeled and finely diced
  • 0.3333333333 cup granulated sugar
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tbsp unsalted butter For filling
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 cast iron skillet

Method
 

Prep and bake
  1. Preheat the oven to 375F and grease 6 individual ramekins (6-8 oz each).
  2. In a skillet over medium heat, cook the diced apples with butter, sugar, cinnamon, nutmeg, cornstarch, and lemon juice for 5-7 minutes until the mixture thickens.
  3. Divide the thickened apple filling among the 6 ramekins.
  4. Make the oat crumble by combining oats, flour, brown sugar, cinnamon, and salt, then cut in the cold butter until chunky clumps form.
  5. Top each ramekin generously with the oat crumble.
  6. Place the ramekins on a baking sheet and bake for 25-30 minutes, until the topping is golden and the filling bubbles.
  7. Serve warm with vanilla ice cream.

Notes

Pro tip: Use finely diced apples so the filling thickens quickly and bakes to a tender, spoonable texture. Store leftovers covered in the refrigerator up to 3 days; reheat in the oven or microwave until warm. Freezing: freeze baked and cooled crumbles up to 2 months, thaw overnight in the fridge and rewarm. For a dairy-light swap, use plant-based butter sticks for both the filling and crumble.