Mini Apple Crumbles with Buttery Oat Topping
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It feels like autumn and I am ready for all things apple! We’re kicking off the season with these mini apple crumbles. With jammy, spiced apples and buttery oat topping, these crumbles are beyond easy to make and bake up in little ramekins. Make them for fall dinner parties and holidays – everyone will love this gorgeous dessert!
Friends! Let’s do a quick seasonal check in. How are we feeling about autumn starting up? Have you planned your Labor Day BBQ menu yet?
Per usual, I am split down the middle between feeling bummed that lake season has come to an end and also feeling absolutely stoked about all the fall things. Aside from sweaters and spices and pretty trees, I’m also fully ready for dinner party season to be in full swing.
And seeing that it’s just around the corner, I thought I’d kick things off with a ridiculously easy and classic autumn dessert situation! When I was a student in pastry school, we used to make lots of individual crisps with whatever was in season. But classic apple has always been my favorite.
Aside from mini caramel apple cheesecakes and apple hand pies, these crisps are one of my go-to dinner party desserts. The prep is ridiculously easy but the crumbles are always flavorful, buttery, and so cozy. And, you don’t have to worry about scooping portions of dessert because everyone gets their own little ramekin!
Honeycrisp apples
When it comes to baking, honeycrisp apples are my #1 go-to. They’re sweet, they have a little tartness, and they keep their shape when you bake them up. If you can’t find honeycrisp apples, try Pink Lady, Gala, Fuji, Granny Smith, or Braeburn apples. Or, use a mix for more flavor and texture!
For the rest of the recipe, you’ll need some basic baking ingredients. To make the filling, make sure you have brown sugar, cornstarch, lemons, vanilla extract, cinnamon, apple pie spice, cardamom, and Kosher salt. For the oat topping, you’ll also need all-purpose flour, quick-cooking oats, sugar, and unsalted butter.
Feel free to replace the apple pie spice and/or cardamom with any warm spices you like. Try ground ginger, cloves, nutmeg, allspice, etc.
6 ounce ramekins
To make individual apple crumbles, you will need some ramekins! I use 6 ounce ramekins which are the perfect size for this recipe. Standard ramekins are anywhere between 8-10 ounces but they will totally work. They won’t be quite as full but the crumbles will still bake up nicely!
If you don’t have ramekins, you can use any oven-safe bowls. Just make sure they can handle heat up to 350°F (177°C)!
Peel & dice the apples
First thing’s first, we need to peel and dice the apples! Honestly, you don’t have to peel the apples if you like a little extra texture. But personally, I like to peel the apples for a smoother filling.
Once they’re peeled, you’ll want to core and dice the apples. Go for cubes that are about a 1/2-inch so they’re easy to eat. I wouldn’t slice the apples because the slices don’t fit in the ramekins quite as well!
Mix up the filling
- To make the filling, add the diced apples, brown sugar, cornstarch, lemon zest & juice, spices, and salt to a mixing bowl.
- Then, mix everything together until the cornstarch and brown sugar are dissolved. You want it to be a little syrupy.
- Spoon the apple filling into the ramekins. Do your best to divide it evenly but it doesn’t have to be perfect!
The filling has a generous amount of spices. If you like less spice, feel free to use half the amount listed in the recipe card!
Oat topping & baking
- Add the flour, oats, sugar, brown sugar, cinnamon, and salt to a bowl. Pour the melted butter over the top.
- Next, use a rubber spatula to mix the topping until it’s crumbly.
- Lastly, sprinkle the crumble evenly over the apple filling. Bake the crumbles at 350°F (177°C) for 25-30 minutes until the filling is bubbly and the crumble is toasty.
Don’t over-mix the crumble or it’ll turn pasty and dense. You want to mix everything together just until there are no more dry spots and the mixture is crumbly.
Bake on a sheet pan
Before you bake the crumbles, make sure to arrange the ramekins on a sheet pan. I promise it makes it ten times easier to remove them from the oven! And the pan keeps the filling from over-baking on the bottom. Win-win!
Toppings & serving ideas
Obviously these crumbles are absolutely delicious on their own. But they’re even better with a scoop of ice cream! My favorite is butter pecan ice cream but vanilla ice cream would also be delicious.
You can also top the crumbles with whipped cream, vanilla custard, caramel sauce, and/or toasted pecans. And don’t forget the after-dinner coffee – it’s a must!
Store & re-crisp
If you have leftovers, wrap the ramekins to keep out any air. Refrigerate the crumbles for up to 4 days.
After some time in the fridge, the topping will lose its crunch, so you want to make sure to reheat the crumbles the right way! Just bake the crumbles at 350°F (177°C) for about 15-20 minutes until the filling is hot and the topping is crisp. If the crumble starts to get too brown, just tent the ramekins with foil.
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Mini Apple Crumbles with Buttery Oat Topping
Ingredients
Apple Filling
- 1 1/2 pounds Honeycrisp apples (680 grams)
- 1/4 cup brown sugar, packed (55 grams)
- 2 Tablespoons cornstarch (16 grams)
- 1/2 teaspoon lemon zest
- 1 Tablespoon lemon juice (15 milliliters)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon apple pie spice
- 1/4 teaspoon cardamom
- 1/4 teaspoon Kosher salt
Oat Topping
- 1/2 cup all-purpose flour (60 grams)
- 1/2 cup quick-cooking oats (48 grams)
- 1/4 cup sugar (50 grams)
- 1/4 cup brown sugar, packed (55 grams)
- 1/2 teaspoon cinnamon
- Pinch of Kosher salt
- 1/4 cup unsalted butter, melted (56 grams)
For Serving
- Vanilla or butter pecan ice cream, optional
- Caramel sauce, optional
- Toasted nuts, optional
Equipment
- 6 6 ounce ramekins
Instructions
Apple Filling
- Preheat the oven to 350°F (177°C). Grease six 6 ounce ramekins with butter or baking spray. Set aside.
- Then, use a vegetable peeler to peel the apples. Core the apples and dice them into 1/2-inch cubes. Transfer the cubed apples to a large mixing bowl.
- Add the brown sugar, cornstarch, lemon zest, lemon juice, vanilla extract, cinnamon, apple pie spice, cardamom, and salt. Toss until the apples are well-coated in the spices and the sugar and cornstarch have dissolved. Equally divide the apple mixture between the six prepared ramekins.
Oat Topping
- To make the topping, combine the all-purpose flour, quick-cooking oats, sugar, brown sugar, cinnamon, and salt in a medium mixing bowl.
- Add the melted butter and stir the mixture until it's crumbly and there are no more dry spots. Don't over-mix! Sprinkle the oat topping equally over the ramekins of apple filling.
Bake & serve
- Place the prepared crumbles on a sheet pan. Bake for 25-30 minutes, until the filling is bubbly and the topping is golden-brown. Let them cool for 5-10 minutes.
- Serve the crumbles warm with a scoop of ice cream, a drizzle of caramel sauce, toasted nuts, or other toppings you like. Enjoy!
