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Individual Apple Crumbles

Individual apple crumbles with a golden oat crumble topping and a thick, caramel-like apple filling. Baked until bubbling in ramekins for a warm, spoonable texture.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 5 apples large, peeled and finely diced
  • 0.333 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
To serve
  • 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) and set them on a baking sheet.
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, stirring until thickened and glossy.
Assemble the ramekins
  1. Divide the thickened apple filling among the 6 ramekins. The filling should sit in an even layer at the bottom.
Make the oat crumble
  1. In a bowl, combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt. Cut in the cold cubed unsalted butter until chunky clumps form.
Bake
  1. Top each ramekin generously with the oat crumble. Make sure the topping covers the fruit so it browns evenly.
  2. Bake on a baking sheet at 375F for 25-30 minutes until the topping is golden and the filling bubbles around the edges.
Serve
  1. Let the ramekins cool slightly, then serve warm with vanilla ice cream. The ice cream should melt over the crumble for a saucy finish.

Notes

For the thickest filling, keep the skillet at a steady medium heat and stir often until the cornstarch turns the juices glossy and thick (about 5-7 minutes). Refrigerate leftovers in an airtight container up to 3 days and reheat in the oven at 325F until warmed through. Freezing is not recommended because the crumble topping may soften. For a lighter option, try reducing the granulated sugar by 1-2 tbsp while keeping the cornstarch amount the same to maintain a thick filling.