Individual Apple Crumbles

These individual apple crumbles are warm, cozy desserts baked in perfect single servings. I love making them when I want the comfort of classic apple pie without the fuss of a full pie or the need to share. Each one is filled with tender cinnamon-spiced apples and topped with a golden, buttery crumble.

Why You’ll Love This Recipe

I love how simple and satisfying these crumbles are. They’re quick to prepare, easy to portion, and ideal for dinner parties, holidays, or weeknight treats. Baking them in individual ramekins means everyone gets their own dessert—no slicing, no mess. Plus, they’re delicious with or without a scoop of vanilla ice cream on top.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the apple filling:

• Apples (peeled, cored, and chopped)

• Lemon juice

• Brown sugar

• Ground cinnamon

• Ground nutmeg (optional)

• Vanilla extract

• All-purpose flour or cornstarch (to thicken the filling)

For the crumble topping:

• All-purpose flour

• Rolled oats

• Brown sugar

• Ground cinnamon

• Unsalted butter (cold and cubed)

• Pinch of salt

• Optional: chopped nuts like pecans or walnuts for added crunch

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease 4–6 ramekins.

2. In a bowl, I toss the chopped apples with lemon juice, brown sugar, cinnamon, nutmeg, vanilla, and a bit of flour. I divide the apple mixture evenly among the ramekins.

3. In another bowl, I mix the flour, oats, brown sugar, cinnamon, and salt. Then I cut in the cold butter with my fingers or a pastry cutter until the mixture resembles coarse crumbs.

4. I spoon the crumble mixture generously over each ramekin, covering the apples completely.

5. I place the ramekins on a baking sheet and bake for 25–30 minutes, or until the topping is golden and the apples are bubbling.

6. I let them cool slightly before serving—warm is best.

Servings and timing

This recipe makes 4–6 individual crumbles, depending on the size of the ramekins.
Prep time is about 15 minutes, and bake time is 25–30 minutes, so they’re ready in about 45 minutes total.

Variations

Sometimes I mix in berries or pears with the apples for extra flavor. I also like using almond flour for a gluten-free version or adding a dash of cardamom for a more complex spice profile. When I want a richer crumble, I use a bit of chopped white chocolate in the topping.

Storage/Reheating

I store leftovers covered in the fridge for up to 3 days. To reheat, I warm them in the oven at 350°F (175°C) for 10–15 minutes, or microwave individual portions for 30–60 seconds. They re-crisp nicely in the oven, especially if I sprinkle a bit of fresh crumble mixture on top before reheating.

FAQs

Can I make these ahead of time?

Yes, I assemble them a day ahead, store them in the fridge unbaked, and pop them in the oven when ready to serve.

What apples work best?

I like using firm, tart apples like Granny Smith or Honeycrisp for the best texture and flavor balance.

Can I freeze them?

Yes, I freeze them before baking, wrapped tightly. When ready, I bake from frozen and just add an extra 5–10 minutes to the baking time.

Can I make this gluten-free?

I swap the flour for a gluten-free blend and make sure the oats are certified gluten-free.

Should I peel the apples?

I usually do for a smoother texture, but leaving the skin on works if I want extra fiber and a rustic feel.

Conclusion

These individual apple crumbles are my go-to dessert when I want something homey and delicious with minimal effort. They’re sweet, spiced, and perfectly portioned—just the kind of treat I love to make again and again. Whether I serve them for guests or keep them all to myself, they never disappoint.

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