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Individual Apple Crumbles

Individual apple crumbles with a thick, cinnamon-nutmeg apple filling and a buttery oat crumble baked until golden. Served warm in ramekins with a bubbling fruit center and melt-in-heat crumble texture.
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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
  

apple filling
  • 5 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
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 and cubed.
serving
  • 1 vanilla ice cream For serving.

Equipment

  • 1 skillet
  • 1 sheet pan

Method
 

Preheat and prep ramekins
  1. Preheat the oven to 375F and grease 6 individual ramekins (6-8 oz each). This prevents sticking so the crumble releases cleanly.
Cook the apple filling
  1. In a skillet over medium heat, cook the diced apples with unsalted butter, granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice for 5-7 minutes until thickened. Stir until the juices turn glossy and cling to the apples.
  2. Divide the thickened apple filling among the 6 greased ramekins. Add it so the filling reaches close to the top, but don’t overfill.
Make the oat crumble
  1. Combine the rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then cut in the cold cubed butter until chunky clumps form. The mixture should look like uneven crumbs that hold together when pressed.
  2. Top each ramekin generously with the oat crumble. Cover the apples fully so the crumble can form a golden crust.
Bake and serve
  1. Place the ramekins on a sheet pan and bake at 375F for 25-30 minutes until the topping is golden and the filling bubbles. You should see active bubbling around the edges.
  2. Serve the apple crumbles warm with vanilla ice cream. Spoon over one ramekin at a time so the ice cream melts into the hot filling.

Notes

To keep the crumble crisp, let the ramekins rest for 5 minutes after baking before serving—this helps the filling thicken. Refrigerate leftovers in airtight containers up to 3 days and reheat in a 350F oven for 10-12 minutes. Freezing is not recommended because the crumb texture softens after thawing. For a lighter option, swap part of the butter in the crumble with an equal amount of unsweetened applesauce, keeping the texture best by chilling the crumble before baking.