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Apple crumble in a ramekin with vanilla ice cream and caramel sauce drizzle.

Mini Apple Crumble

Qashang
This comforting Mini Apple Crumble features cinnamon-spiced gooey apples and a buttery, oat-and-walnut filled crumble topping. These beginner-friendly individual desserts are so easy to make and so hard to resist.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 2
Calories 419 kcal

Equipment

Ingredients
  

Apple Filling

  • 1 (165g) apple
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • ¼ teaspoon cinnamon powder

Crumble

  • ¼ cup all-purpose flour
  • 2 ½ tablespoon brown sugar
  • 2 tbsp (40g) unsalted butter cold and diced
  • ½ teaspoon cinnamon powder
  • 2 tablespoon walnuts chopped
  • 2 tablespoon rolled oats

To Serve

  • 2 scoops vanilla ice cream
  • Caramel sauce

Instructions
 

  • Preheat oven to 180°C (350°F).
  • Peel and cut the apple into 1.5 cm (1”) cubes.
  • For the apple filling, in a small bowl, combine the diced apples with brown sugar, lemon juice and cinnamon powder. Toss well.
  • Divide the apple filling into two ramekins. Bang the ramekins or gently flatten the apples with a fork. Big, empty spaces will make the crisp top sink during baking.
  • For the crumble topping, in another shallow bowl, combine flour, brown sugar, butter and cinnamon powder. Mix with fingers by crumbling the butter and flour together. Do not make a smooth paste. The mixture should be crumbly.
  • When everything is combined, add the walnuts and rolled oats to the flour mixture. Crumble again to incorporate them into the topping. The end result should be like wet sand.
  • Divide this crumble into the two ramekins, placing over the apple filling. If required, crumble the mixture between your fingers to get that texture on the top.
  • Bake in the middle rack for 20-25 minutes until you see the apple juices oozing through the sides and the crumble top has attained a golden color.
  • Remove from the oven and let it rest for 5 minutes.
  • Serve with a scoop of vanilla ice cream and drizzle some caramel sauce. Enjoy warm!

Video

Notes

  1. Each ramekin has volume of around 118ml (4oz) and approximately with diameter 7.5cm (3”) and height 5cm (2”).
  2. Use fresh, crisp apples for optimum flavour.
  3. This recipe uses one apple for two servings. If you are making a larger quantity and using more than one apple, I’d suggest using multiple varieties of apple for more depth of flavour. You can combine Granny Smith, Pink Lady, Honeycrisp or Fuji.
  4. You can skip oats completely too. Balance the quantity with more chopped nuts or flour otherwise the butter will be in excess.
  5. This recipe can also be scaled up (by adjusting the number of servings in the recipe card) and baked in a baking tray or a Pyrex dish, perfect for serving a crowd.
  6. I find that the sweetness of the crumble perfectly balances with the sweetness of the ice cream and caramel sauce. If you are skipping the two, you can increase the sugar in the crumble topping. And if you don’t have a particularly sweet tooth, you can also decrease the amount of sugar in the crumble.
  7. The nutrition value is for 1 apple crumble ramekin without the ice cream and caramel sauce.

Nutrition

Serving: 1servingCalories: 419kcalCarbohydrates: 52gProtein: 4gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 43mgSodium: 136mgPotassium: 224mgFiber: 4gSugar: 30gVitamin A: 554IUVitamin C: 7mgCalcium: 51mgIron: 2mg
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