Individual Apple Crisp With Oats
Enjoy the taste of fall with this Individual Apple Crisp Recipe with Oats.
Fresh apples are flavored with vanilla and maple syrup, then topped with a thick layer of buttery, cinnamon-infused oats and almonds. It’s a warm and cozy dessert that everyone will love!
Do you ever crave something sweet but don’t want to deal with lots of leftovers? That’s where small-batch desserts come in handy.
This easy apple crisp recipe is perfect when you are entertaining guests. You can prepare it ahead of time, refrigerate it, and then bake it.
Serve it warm with a big dollop of whipped cream or a scoop of vanilla ice cream. For an extra special touch, drizzle the apple crisp with salted caramel sauce.
- Quick and easy to make: this recipe is perfect for busy weeknights or when you’re short on time. It’s also a great recipe for beginners.
- Portioned out: individual crisps are baked in ramekins, so you get the perfect amount of dessert every time.
- Customizable and versatile: use your favorite apples and spices to create a uniquely yours crisp. The recipe can also be easily adapted to other fruits, such as pears, peaches, or berries.
- Delicious: the juicy apples and the crisp topping come together perfectly!
Ingredients & substitutions
Here are some helpful notes about the key ingredients for this homemade apple crisp:
- Apples: I love using Pink Lady apples for their tart and sweet flavor. Other good options include Granny Smith, Honeycrisp, or Braeburn. You’ll need about 3 or 4 medium apples, peeled and chopped into cubes.
- Maple syrup: use real maple syrup rather than maple-flavored pancake syrup for the best flavor and quality. You can substitute brown sugar, granulated sugar, coconut sugar, or honey if desired.
- Rolled oats: these provide a nutty, chewy texture to the topping. Rolled oats are also known as old-fashioned oats.
- Butter: melted butter helps create a crispy topping.
- Sliced almonds: these add a satisfying crunch to the topping. You can also use chopped pecans or walnuts or omit nuts altogether for a nut-free option.
See the recipe card below for a detailed ingredient list and step-by-step instructions.
How to make individual apple crisp
- Prepare the apple filling: in a medium bowl, toss together peeled, cored, and cubed apples with maple syrup and vanilla extract. Divide the filling evenly among three ramekins.
- Make the crumb topping: in a separate bowl, combine old-fashioned oats, flour, salt, sliced almonds, maple syrup, and cinnamon. Then, add the melted butter and stir until the butter is thoroughly mixed in.
- Assemble and bake: sprinkle the cinnamon oat topping over the apple-filled ramekins, ensuring an even distribution. Bake the mini crisps until the apples are tender and the topping is golden brown.
- Serve: once baked to perfection, let the apple crisps cool for 5-10 minutes. Serve them with a scoop of vanilla ice cream or a dollop of homemade whipped cream. Of course, they’re also delicious served on their own!
Get creative and customize this recipe to your liking. Here are some suggestions:
- Fruits: pears, cranberries, berries, and stone fruits are all delicious options. For a tangy twist, try using rhubarb in the spring.
- Spices: instead of cinnamon, spice up your crisp with pumpkin spice or apple pie spice.
- Vegan and dairy-free options: use vegan butter or coconut oil instead of regular butter.
- Gluten-free: swap the flour with a gluten-free flour blend or almond flour. Be sure to use certified gluten-free oats to accommodate those with dietary restrictions.
Tips for success
- Slices: if you prefer sliced apples, cut them thick to prevent them from becoming mushy during baking.
- Ramekins: use 8-ounce ramekins for the perfect size. Adjust the baking time for smaller or larger ramekins.
- Use a baking sheet: place the ramekins on a baking sheet with raised edges. This not only catches any potential spills but also makes it easier to transfer in and out of the oven.
- Keep an eye out: if the topping browns too quickly, loosely cover the ramekins with aluminum foil.
Make-ahead & storage instructions
Make ahead: this fall dessert is perfect for entertaining. You can assemble the apple crisps a few hours in advance and refrigerate them until you’re ready to bake.
Leftovers: cover the ramekins with plastic wrap and refrigerate for up to 3 days. When reheating, use the oven or microwave, but keep in mind that the topping may lose some crispiness due to apple moisture.
To freeze, cover the ramekins tightly with plastic wrap or foil and freeze for up to 3 months, before or after baking. Thaw in the refrigerator before reheating in the oven or microwave. If you are freezing the apple crisps before baking, do not add the topping until after they have thawed.
Frequently Asked Questions
Look for apples with a firm texture that hold up well when baked.
For a sweeter crisp, varieties like Braeburn, Golden Delicious, Jonagold, Fuji, Honeycrisp, or Pink Lady work wonderfully.
If you prefer a tart apple crisp, Granny Smith apples are your go-to choice. Their tartness adds a delightful contrast to the sweetness of the topping.
Don’t be afraid to experiment by combining different apple varieties!
Peeling the apples is optional, but it can help improve the texture of your crisp. If you choose to leave the skins on, make sure to wash the apples thoroughly.
The main difference between apple crisp and apple crumble is the texture of the topping. Apple crisp has a crunchy topping made with oats, while apple crumble has a crumbly topping made with flour, sugar, and butter.
However, nowadays, the terms “apple crisp” and “apple crumble” are often used interchangeably.
Have you tried this apple crisp recipe with oats yet? Share your feedback, variations, or any questions you have in the comments below. We’re here to help!
How To Make It: Single-Serving Apple Crisp with Oats
For the apple filling
- 3 medium apples peeled, cored, and cubed
- 2 tablespoons (40 ml) maple syrup
- ½ teaspoon vanilla extract
For the crumble topping
- ½ cup (45 g) rolled oats
- ¼ cup + ½ tablespoon (35 g) all-purpose flour
- 3 tablespoons (18 g) sliced almonds
- 3 tablespoons (40 g) unsalted butter melted
- 2 tablespoons (40 ml) maple syrup
- ½ teaspoon cinnamon powder
- a pinch of salt
- Preheat the oven to 350°F (175°C) and place 3 ramekins on a baking sheet.
Make the fruit filling
- In a medium bowl, toss the cubed apples with maple syrup and vanilla extract. Divide the apple mixture evenly between the ramekins. Fill them to the top, as they will sink when baking.
Make the crisp topping
- In a medium bowl, combine oats, almonds, cinnamon, flour, salt, and maple syrup. Add melted butter and stir well.Spoon the crumble topping evenly over the fruit filling.
Bake and serve
- Bake for 25-30 minutes, or until the top turns golden brown and the apples are soft and easily pierced with a skewer.
- Serve them warm with whipped cream or a scoop of vanilla ice cream, and a drizzle of salted caramel sauce.
- Ramekins: to make this recipe, you will need 8-ounce ramekins. If you choose to use a different size ramekin, be sure to adjust the baking time accordingly.
- Apples: for a sweeter crisp, use Braeburn, Golden Delicious, Jonagold, Fuji, Honeycrisp, or Pink Lady. If you’d like a tarter crisp, opt for Granny Smith or other tart apple varieties.
- Maple syrup: you can substitute maple syrup with brown sugar, granulated sugar, coconut sugar, or honey.
- Sliced almonds: feel free to replace almonds with chopped pecans or walnuts for a different texture. If you prefer a nut-free option, simply omit the nuts altogether.
- Gluten-free option: substitute all-purpose flour with a gluten-free flour blend or almond flour. Additionally, ensure you use certified gluten-free oats.
- Dairy-free and vegan options: replace the butter with coconut oil in the crisp topping.
- Storage: if you have any leftovers, store them covered in the refrigerator for up to 3 days. When ready to enjoy, gently rewarm in the oven or microwave.
- Freezing: you can freeze the apple crisp either before or after baking. Simply cover it tightly and freeze for up to three months. Thaw before reheating in the oven or microwave.