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Individual Apple Crumbles

Individual apple crumbles with a thickened cinnamon apple filling and a golden, chunky oat crumble topping. Baked until the filling bubbles and served warm with vanilla ice cream for a classic American dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 420
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 unsalted butter cold; cubed
Serving
  • 1 vanilla ice cream for serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 375F. Grease 6 individual ramekins (6–8 oz each) so the crumble releases easily after baking.
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. Stir until the mixture is thickened and glossy, with no dry cornstarch visible.
  2. Divide the thickened apple filling among the prepared ramekins. Press it into an even layer so the filling reaches the edges.
Make the oat crumble
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt. Mix until the dry ingredients look evenly speckled.
  2. Cut in the cold unsalted butter until chunky clumps form. Stop when you see pea- to breadcrumb-sized clusters throughout.
Assemble and bake
  1. Top each ramekin generously with the oat crumble. Leave some areas slightly mounded so the topping turns golden.
  2. Place the ramekins on a sheet pan and bake at 375F for 25-30 minutes. Bake until the topping is golden and the filling is visibly bubbling around the edges.
Serve
  1. Serve the apple crumbles warm with vanilla ice cream. Let the ice cream melt slightly over the hot crumble for a creamy finish.

Notes

For thick, sliceable filling, make sure the apple mixture thickens before dividing it—stir constantly during the 5-7 minutes on medium heat. Store baked ramekins covered in the refrigerator for up to 3 days; reheat in a 325F oven until warmed through (about 10 minutes). Freezing is not recommended because the crumble topping softens after thawing. For a lower-sugar option, replace part of the granulated sugar and brown sugar with an equal amount of a 1:1 sugar substitute designed for baking.