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Individual Apple Crumbles

Individual apple crumbles with a golden oat crumble topping and thick, caramelized apple filling. Baked until the topping is crisp and the filling bubbles, then served warm with melting 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: 360
Ingredients Equipment Method Notes

Ingredients
  

For apple filling:
  • 5 apples Large, 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 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 cold unsalted butter, cubed
To serve:
  • 1 vanilla ice cream For serving.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep the oven and ramekins
  1. Preheat the oven to 375F, then grease 6 individual ramekins (6–8 oz each). Set them on a work surface so filling can be portioned immediately.
Cook the apple filling
  1. Cook the diced apples with unsalted butter, granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice in a skillet over medium heat for 5–7 minutes until thickened. Stir until the cornstarch thickens the juices so they cling to the apples.
  2. Divide the thickened apple filling among the 6 greased ramekins. Fill each ramekin evenly so the bake time sets the same texture across portions.
Make the oat crumble topping
  1. In a bowl, combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt. Mix until the dry ingredients are evenly colored.
  2. Cut the cold cubed unsalted butter into the dry mixture until chunky clumps form. Stop when you see butter-streaked crumbs that hold together when squeezed.
  3. Top each ramekin generously with the oat crumble. Cover the surface fully so the topping bakes up golden.
Bake and serve
  1. Place the ramekins on a baking sheet and bake at 375F for 25–30 minutes until the topping is golden and the filling bubbles. Look for active bubbling at the edges of the filling.
  2. Serve the apple crumbles warm with vanilla ice cream. Add the ice cream right before serving so it melts over the crumble and apples.

Notes

For the thickest filling, cook the apple mixture until it looks glossy and noticeably thick before portioning—if it seems loose, give it another minute on medium heat. Store baked crumbles covered in the refrigerator up to 3 days; reheat in a 350F oven until warmed through (about 10–15 minutes). Freezing is not recommended for the crumble texture. For a lighter option, replace some of the brown sugar with an equal amount of coconut sugar (texture remains close).