Easy Individual Apple Crumbles with Oat Crumble
Let's kick off apple season with these mini apple crumbles! With jammy, spiced apples and buttery oat topping, these crumbles are beyond easy to make and come together in under 1 hour. And, since they're made in individual ramekins, everyone gets their own serving!
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
- 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!
Notes
Any ramekins will work for this recipe. Mine are 6 ounces but standard ramekins are 8-10 ounces.
Feel free to use other baking apples or a mix of different apples. I also like Gala, Fuji, Pink Lady, Granny Smith, and Braeburn.
The filling has a generous amount of spices in it. If you prefer less spices, use half the amount listed in the recipe card.
Don't over-mix the crumble or it will turn pasty and dense. You want to mix it just until the topping is crumbly and there are no more dry spots.
You want to bake the crumble until the filling is bubbly and the top is golden-brown. If the topping start to get too browned, tent the ramekins with tin foil.
Serving: 1crumble, Calories: 263kcal, Carbohydrates: 50.2g, Protein: 1.8g, Fat: 8.1g, Saturated Fat: 5g, Cholesterol: 20mg, Sodium: 158mg, Potassium: 134mg, Fiber: 2g, Sugar: 35.2g, Calcium: 33mg, Iron: 1mg
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