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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 with bubbly edges. Portion them into ramekins for crisp topping and soft, spoonable fruit in every bite.
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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 large 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
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
For serving
  • 1 vanilla ice cream

Equipment

  • 1 sheet pan
  • 1 skillet

Method
 

Preheat and prep ramekins
  1. Preheat the oven to 375°F and grease 6 individual ramekins (6-8 oz each).
  2. Grease the ramekins thoroughly so the crumble releases cleanly after baking.
Cook the apple filling
  1. In a skillet over medium heat, cook the diced apples with butter, sugar, cinnamon, nutmeg, cornstarch, and lemon juice for 5-7 minutes until thickened. Stir frequently as the mixture turns glossy and starts to bubble slightly.
  2. Divide the thickened apple filling among the greased ramekins. Spread it so each ramekin has an even layer for consistent bubbling.
Make and add oat crumble
  1. Combine the oats, flour, brown sugar, cinnamon, and salt, then cut in the cold cubed butter until chunky clumps form. The mixture should look like coarse crumbs with bits of butter throughout.
  2. Top each ramekin generously with the oat crumble. Press lightly so the topping stays put and forms a crisp, golden surface.
Bake and serve
  1. Place the ramekins on a baking sheet and bake at 375°F for 25-30 minutes until the topping is golden and the filling bubbles. You should see active bubbling around the edges.
  2. Serve warm with vanilla ice cream. Spoon ice cream over the top so it melts into the hot filling and crumble.

Notes

For the thickest filling, keep the skillet at a steady medium heat so the cornstarch fully thickens during the 5-7 minute cook. Refrigerate leftovers in airtight containers for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the crumble texture softens after thawing. For a lighter option, use a plant-based butter and serve with dairy-free vanilla ice cream if desired.