If you’re looking for an easy no-fuss apple dessert, try these 7-ingredient individual apple crumbles. Prep is uncomplicated and quick, and as long as you have oven-safe ramekins, the crumbles bake in just over 30 minutes. Enjoy warm from the oven and feel free to serve with vanilla ice cream and salted caramel on top. See below for the best apple varieties to use!
For the past few years, I’ve been serving individual desserts from time to time and this includes s’mores chocolate mousse, crème brûlée, upside down key lime pies, and mini pound cakes. (Not just cookies or other handheld treats—specialty desserts just individually portioned.) The general response is usually something along the lines of “what a fun dessert!” or “great portion control!” The novelty of having your own dessert is always appreciated. And since they’re smaller, individual desserts usually bake and cool quicker. A win all around!
Tell Me About These Individual Apple Crumbles
- Texture: Each spoonful is altogether juicy, gooey, soft, and crisp. This medley of textures is especially present if you stick with firm, crisp apples. Granny Smiths & Honeycrisps are my preferred choices for this recipe and I list a few others below.
- Flavor: Have you ever tried this apple crumble pie before? We’re essentially making the same thing only skipping the pie crust. Warm cinnamon apples and buttery brown sugar crumble come together in every single bite. And while the crumbles bake, you can make a batch of salted caramel for garnish. Homemade whipped cream is also fantastic on top!
- Ease: This is a beginner baking recipe because there’s nothing complicated involved. If you have little baking assistants by your side, they love to help put the apples in the dishes and sprinkle on the crumble topping.
- Time: Set aside about 20 minutes to prep and assemble the crumbles, plus another 35 minutes for baking. Serve and enjoy right from the oven!
Here’s Exactly What You Need
Oven-Safe 6 Ounce Ramekins: Bake these mini apple crumbles in individual oven-safe ramekins. I used these (affiliate link) 6 ounce oven-safe ramekins. They’re a convenient size to have in your kitchen because you can use them for snacks, ingredient prep, and for other individual desserts including chocolate soufflé, chocolate fudge cakes, chocolate lava cakes, upside down key lime pies, and lemon pudding cakes. Functional AND multipurpose!
Just 7 Ingredients:
- Butter: Use butter for greasing the ramekins and in the topping.
- Apples: You need 3 large apples for this recipe. Firmer apples are ideal for baking, so avoid soft, mealy, and/or mushy apples. (Same tip I recommend for peaches when making peach pie.) Here are my top choices and what I recommend for these apple crumbles: Granny Smith, Jazz, Honeycrisp, Pink Lady, and Fuji. All the same apples I love in my classic apple pie! You can skip peeling the apples if you’d like, but many prefer peeled apples in desserts. I use and love (affiliate link) this OXO peeler.
- Brown Sugar: You need brown sugar for the apples and for the topping.
- Cinnamon: Cinnamon goes into both layers as well.
- Nutmeg: Nutmeg adds extra flavors to the apples.
- Flour: Flour is the main ingredient in the crumble topping.
- Salt: A tiny pinch of salt adds balance to the topping.
Yes, The Process Really Is This Easy:
Mix the apple filling ingredients together and then spoon into greased ramekins.
Use a fork to mix dry ingredients for topping together and then gently mix in the melted butter. Avoid over-mixing which can turn the topping into paste. Literally do less work.
Spoon topping over apples and bake.
If you’re planning for a smaller Thanksgiving celebration, these individual crumbles are a great alternative to full-sized Thanksgiving pie recipes.
3 Success Tips for Baking Mini Apple Crumbles
- Do Not Cut Apples Too Thin: Many apple recipes call for apple slices, but that shape/size is not ideal in these individual crumbles. Cut the apples into chunks so you can fit plenty into each ramekin. 1-inch chunks that are between 1/4 and 1/2 inch thick are ideal for these apple crumbles. (Same size I recommend for apple crisp.)
- Don’t Over-Mix the Crumble Topping: If you over-mix the butter into the dry ingredients, the crumble topping won’t be crumbly anymore—it will be paste.
- Bake On a Baking Sheet: A baking sheet makes it easy to transfer the ramekins to and from the oven. It also catches any crumbles that may topple over.
This recipe is part of Sally’s Pie Week, an annual tradition where I share a handful of new recipes that fit into the pie/crisp/tart category. Join the community below!Print
Enjoy an individual serving of apple crumble! Recipe makes six 6-ounce ramekins. Review recipe notes before starting.
- 1 Tablespoon (14g) unsalted butter, melted
- 3 large apples, cut into 1-inch chunks that are 1/4 – 1/2 inch thick (about 4 cups or 480g chunks)
- 3 Tablespoons (38g) packed light or dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Preheat oven to 350°F (177°C). Line six 6-ounce ramekins on a baking sheet.
- Prepare the apple layer: First, brush the 1 Tablespoon of melted butter into ramekins to grease them. In a large bowl, stir the apples, brown sugar, cinnamon, and nutmeg together. Divide apples between ramekins.
- Make the crumb topping: Use a fork to mix this crumb topping. Mix the brown sugar, flour, cinnamon, and salt together in a medium bowl. Fold in the melted butter. Keep the mixture as large crumbles and do not over-mix. (If over-mixed, this will turn into a thick paste.) Sprinkle evenly over apples, pressing down into the apples if necessary so it fits. (It’s fine if crumble topping is still piled high on the apples because it bakes down.)
- Bake for 32-36 minutes or until topping is lightly toasted and apples appear softened.
- Remove from the oven and serve warm. If desired, serve with ice cream and salted caramel on top.
- Cover and store leftover crumbles in the refrigerator for up to 2 days. Reheat in the microwave or oven if desired before enjoying. (See next for reheating in oven instructions.)
- Make Ahead Instructions: The best way to prepare these apple crumbles ahead of time is to prepare them through step 3. Cover and refrigerate unbaked crumbles for up to 1 day. Bring to room temperature, then continue with step 4. You can also bake 1-2 days in advance, store covered in the refrigerator, then reheat (covered) in a 300°F (149°C) oven for 15 minutes before serving. Baked & cooled crumbles freeze well up to 3 months. Thaw overnight in the refrigerator and reheat as desired.
- Special Tools (affiliate links): 6-ounce Oven-Safe Ramekins | Baking Sheet | Pastry Brush | Glass Mixing Bowls | Apple Peeler
- Greasing the Ramekins: If you don’t have a pastry brush, you can use a spoon or your fingers to spread the melted butter into the ramekins or just use nonstick spray to grease instead.
- Apples: You need 3 large apples for this recipe. Firmer apples are ideal for baking, so avoid soft, mealy, and/or mushy apples. Here are my top choices and what I recommend for these apple crumbles: Granny Smith, Jazz, Honeycrisp, Pink Lady, and Fuji. You can skip peeling the apples if you’d like, but many prefer peeled apples in desserts. I use and love (affiliate link) this OXO peeler.
- Ramekin Size & Bake Time: You need oven-safe 6-ounce ramekins to make this recipe. I use these (affiliate link) 6 ounce oven-safe ramekins. If your oven-safe ramekins are smaller than 6 ounces, the bake time should be reduced. If your oven-safe ramekins are larger than 6 ounces, they’ll need additional bake time. When the topping looks toasted, they’re done.
- 1 Large Apple Crumble: If you do not have individual oven-safe ramekins, you can make 1 large apple crumble using this apple crumble pie recipe and baking in a greased 9-inch pie dish or 9-inch square baking pan. Simply skip the pie crust and feel free to skip the nuts, too. Same bake time as the pie. This individual crumbles recipe uses *slightly* more crumble topping and you can use this amount if desired.
Keywords: individual apple crumbles