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Individual Apple Crumbles

Individual apple crumbles bake in 8-ounce ramekins with tender cinnamon apples and a golden, buttery oat topping. Serve them warm after a brief 10-minute cooling period.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 405
Ingredients Equipment Method Notes

Ingredients
  

For the apples
  • cooking spray for coating the ramekins
  • 6 apples medium firm, about 2 1/2 pounds; such as Granny Smith or Honeycrisp; peeled, cored, and cut into 1/2-inch pieces
  • 1 tbsp lemon juice
  • 0.33 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tsp ground cinnamon
For the crumble topping
  • 0.75 cup all-purpose flour
  • 0.75 cup old-fashioned rolled oats
  • 0.5 cup light brown sugar packed
  • 0.25 tsp salt
  • 6 tbsp unsalted butter cold, cut into small cubes

Equipment

  • 6 8-ounce ramekins
  • 1 rimmed baking sheet

Method
 

Prepare the ramekins and apples
  1. Heat the oven to 375°F.
  2. Coat six 8-ounce ramekins with cooking spray.
  3. Toss the apples with the lemon juice, granulated sugar, cornstarch, and cinnamon in a large bowl until evenly coated.
Make the crumble topping
  1. Stir the flour, oats, brown sugar, and salt together in a medium bowl.
  2. Work in the cold butter with your fingertips until the mixture forms coarse crumbs with some pea-size pieces.
Assemble and bake
  1. Divide the apples among the ramekins and scatter the crumble topping evenly over them.
  2. Set the ramekins on a rimmed baking sheet.
  3. Bake for 35 to 40 minutes, until the topping is golden, the filling bubbles around the edges, and the apples are tender when pierced with a knife.
  4. Cool the crumbles for 10 minutes before serving.

Notes

For the best crumbly topping, keep the butter cold and work it in just until coarse crumbs form. Refrigerate leftovers for up to 4 days; freezer-friendly. For a dairy-free option, use a plant-based butter substitute.