Autumn is here, and I’m ready for all things apple — starting with these mini apple crumbles. With jammy, spiced apple filling and a buttery oat topping, these individual crumbles are easy to prepare and come together with only about 20 minutes of hands-on work. They’re perfect for fall dinners, holiday gatherings, or any cozy evening when you want a comforting dessert that looks special without a lot of fuss.
How are you feeling about the change in seasons? I’m somewhere between wistful about the end of lake days and excited for sweater weather, warm spices, and dinner party season. These mini crumbles are one of my favorite desserts to make when guests are coming: they’re classic, crowd-pleasing, and each person gets their own ramekin so serving is effortless.
During pastry school we made lots of crisps and crumbles using seasonal fruit, and apple has always been a top pick. These mini apple crumbles are inspired by that tradition — simple, homey, and reliably delicious.
If you like mini desserts, other favorites include mini caramel apple cheesecakes and flaky apple hand pies. These crumbles join that list as a dependable option: quick to prep, rich in flavor, and perfectly cozy. Ramekin-sized desserts look elegant on the table and eliminate portioning stress.
Honeycrisp apples
I usually reach for Honeycrisp apples for baking. They’re sweet with a touch of tartness and hold their shape when baked. If Honeycrisp aren’t available, try Pink Lady, Gala, Fuji, Granny Smith, or Braeburn — or use a mix to add depth of flavor and texture.
For the filling you’ll need brown sugar, cornstarch, lemon zest and juice, vanilla extract, cinnamon, apple pie spice, cardamom, and kosher salt. For the oat topping you’ll use all-purpose flour, quick-cooking oats, granulated and brown sugar, cinnamon, a pinch of salt, and unsalted butter.
You can swap or reduce spices to taste — ginger, cloves, nutmeg, or allspice all work well if you prefer different warm notes.
6 ounce ramekins
These crumbles are intended for individual servings. I use 6 ounce ramekins, which are a great fit for this recipe, but standard 8–10 ounce ramekins will work too. The larger ramekins will be less full but will bake just fine.
Peel & dice the apples
Mix up the filling
This filling is well-spiced; if you prefer milder flavors, use half the spices listed in the recipe.
Oat topping & baking
Avoid over-mixing the crumble; work only until the mixture is crumbly. Overworking can make the topping dense rather than crisp.
Toppings & serving ideas
These crumbles are wonderful on their own, but a scoop of ice cream takes them to the next level. Vanilla or butter pecan are both excellent choices. You can also add whipped cream, vanilla custard, caramel sauce, or toasted pecans for extra texture and flavor. And don’t forget a cup of coffee to finish the meal.
Store & re-crisp
Store leftovers covered in the refrigerator for up to 4 days. The topping will soften in the fridge; to re-crisp, bake the ramekins at 350°F (177°C) for 15–20 minutes until the filling is hot and the topping is crisp. If the topping browns too quickly, tent with foil.
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Easy Individual Apple Crumbles with Oat Crumble
Ingredients
Apple Filling
- 680 grams Honeycrisp apples (1 1/2 pounds)
- 52 grams brown sugar (1/4 cup, packed)
- 16 grams cornstarch (2 Tablespoons)
- 1/2 teaspoon lemon zest
- 15 milliliters lemon juice (1 Tablespoon)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon apple pie spice
- 1/4 teaspoon cardamom
- 1/4 teaspoon Kosher salt
Oat Topping
- 60 grams all-purpose flour (1/2 cup)
- 48 grams quick-cooking oats (1/2 cup)
- 50 grams sugar (1/4 cup)
- 52 grams brown sugar (1/4 cup, packed)
- 1/2 teaspoon cinnamon
- Pinch of Kosher salt
- 60 grams unsalted butter, melted (1/4 cup)
For Serving
- Vanilla or butter pecan ice cream, optional
- Caramel sauce, optional
- Toasted nuts, optional
Equipment
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6 ounce ramekins
Instructions
Apple Filling
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Preheat oven to 350°F (177°C). Grease six 6 ounce ramekins with butter or baking spray and set aside.
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Peel, core, and dice the apples into 1/2-inch cubes. Place them in a large mixing bowl.
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Add brown sugar, cornstarch, lemon zest, lemon juice, vanilla, cinnamon, apple pie spice, cardamom, and salt. Toss until apples are coated and the sugar and cornstarch dissolve. Divide the mixture evenly among the prepared ramekins.
Oat Topping
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Combine flour, quick-cooking oats, sugar, brown sugar, cinnamon, and salt in a medium bowl.
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Pour in melted butter and stir until the mixture is crumbly with no dry spots. Don’t overmix. Sprinkle the topping evenly over each ramekin of apples.
Bake & serve
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Arrange the ramekins on a sheet pan and bake for 25–30 minutes, until the filling bubbles and the topping is golden brown. Let cool 5–10 minutes before serving.
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Serve warm with ice cream, a drizzle of caramel, toasted nuts, or other favorite toppings. Enjoy.
Notes
Use different baking apples or a mix for varied flavor. Gala, Fuji, Pink Lady, Granny Smith, and Braeburn are good alternatives.
If you prefer less spice, halve the spice amounts in the recipe card.
Mix the crumble just until it’s crumbly. Overmixing can make it pasty and dense.
Bake until the filling bubbles and the topping is golden. If the topping browns too quickly, tent with foil.