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Individual Apple Crumbles

Individual apple crumbles with a cinnamon-nutmeg apple filling and a golden oat crumble topping baked until the filling bubbles. Portion-friendly ramekins make it easy to serve 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
  • 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
Serving
  • 1 vanilla ice cream

Equipment

  • 1 sheet pan
  • 1 skillet
  • 1 ramekins

Method
 

Preheat and prepare ramekins
  1. Preheat the oven to 375°F and grease 6 individual ramekins (6–8 oz each). This prevents sticking and helps the crumble release neatly.
Cook the apple filling
  1. In a skillet over medium heat, cook the diced apples with butter, granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice for 5–7 minutes until thickened. You should see the juices turn glossy and cling to the apples.
  2. Divide the thickened apple filling among the 6 prepared ramekins. Fill them evenly so each crumble bakes with a similar filling thickness.
Make the oat crumble
  1. In a bowl, combine the rolled oats, all-purpose flour, brown sugar, cinnamon, and salt. Mix until the spices are evenly distributed.
  2. Cut the cold cubed butter into the oat mixture until chunky clumps form. The topping should look crumbly with uneven, buttery pieces.
Bake
  1. Generously top each ramekin with the oat crumble. Press lightly so the clumps sit on the apples.
  2. Place the ramekins on a baking sheet and bake for 25–30 minutes at 375°F until the topping is golden and the filling bubbles. Look for bubbling around the edges as the visual cue.
Serve
  1. Serve the apple crumbles warm with vanilla ice cream. Let the ice cream melt over the top for a saucy finish.

Notes

For the best crumble texture, keep the butter cold while you cut it in—warm butter turns the topping into a sandy paste. Refrigerate leftover ramekins covered for up to 3 days; reheat at 350°F for 10–15 minutes until warmed through. Freezing is not recommended because the crumble can soften after thawing. Dietary swap: use gluten-free all-purpose flour in the crumble to make this gluten-free (ensure your oats are certified gluten-free).