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Individual Apple Crumbles

Individual apple crumbles with thick, cinnamon-spiced apple filling and a chunky oat crumble topping baked until golden. Served warm with vanilla ice cream and bubbling fruit edges in each ramekin.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Apple filling
  • 5 apples Large apples, peeled and finely diced.
  • 0.3333333 cup granulated sugar
  • 1.5 tsp cinnamon For apple filling.
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tbsp unsalted butter For apple filling.
Oat crumble
  • 1 cup rolled oats
  • 0.75 cup all-purpose flour
  • 0.5 cup brown sugar Packed.
  • 1 tsp cinnamon For crumble.
  • 0.25 tsp salt
  • 0.5 cup unsalted butter Cold, cubed.
Serving
  • 1 vanilla ice cream For serving; portion per ramekin.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and bake
  1. Preheat the oven to 375°F and grease 6 ramekins (6–8 oz each). Set the ramekins on a baking sheet for easy transfer later.
  2. In a skillet over medium heat, cook the diced apples with 1 tbsp butter, granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice for 5–7 minutes until thickened. Stir frequently so the mixture becomes glossy and clings to the apples.
  3. Divide the thickened apple filling among the prepared ramekins. Spoon it in evenly so each ramekin is filled with a similar depth.
  4. Make the oat crumble by combining rolled oats, all-purpose flour, brown sugar, cinnamon, and salt. Cut in the cold cubed butter until chunky clumps form and no dry flour pockets remain.
  5. Top each ramekin generously with the oat crumble. Press lightly so the clumps hold together, leaving some uneven peaks for crisp edges.
  6. Bake the ramekins on the baking sheet for 25–30 minutes at 375°F until the topping is golden and the filling bubbles. Watch for bubbling around the edges and a crisp, browned surface.
  7. Serve warm with vanilla ice cream. Add ice cream right before serving so it melts over the hot crumble.

Notes

For the thickest filling, cook the apples until the cornstarch fully thickens and the mixture looks glossy (it should cling to the spoon). Refrigerate leftovers covered for up to 3 days; reheat ramekins in a 350°F oven until warmed through and the topping re-crisps. Freezing is not recommended because the crumble and apple texture can soften after thawing. For a lighter option, use a reduced-sugar crumble (reduce brown sugar by 2–3 tbsp) while keeping the baking time the same.