These individual apple crisps with oats are made with fresh apples, cinnamon, and a crunchy oat topping. They bake in 35 minutes and are perfect for using up extra apples or serving as a simple fall dessert.

Three individual apple crisps in white ramekins, topped with oat crumble and served with vanilla ice cream.

I love making individual desserts, especially when I don’t want a whole cake or pie sitting around afterward. I often make chocolate tofu mousse or a strawberry Eton mess, but in the fall, these apple crisps are my favorites. The apples become soft as they bake, while the oat and almond topping turns golden and crisp.

Apple Crisp vs. Apple Crumble

You might be wondering what the difference is between an apple crisp and an apple crumble. Traditionally, a crisp has a crunchy topping made with oats, while a crumble is made with flour, sugar, and butter. These days, though, the names are often used interchangeably.

Recipe Highlights

  • Individual portions: Baked in ramekins so everyone gets their own apple crisp.
  • Easy to prepare: The filling and oat topping come together in just a few minutes.
  • Make-ahead friendly: Assemble the crisps in advance and keep them in the fridge until you’re ready to bake.

Key Ingredients & Substitutions

Ingredients for single-serve apple crisp.
  • Apples: You’ll need 3 medium apples, peeled and chopped into bite-sized cubes. I prefer to peel them, but you can leave the skins on if you like. Granny Smith adds tartness, while Honeycrisp and Pink Lady are sweeter. You can also combine different varieties.
  • Rolled oats: Old-fashioned oats give the crumble the best texture. Avoid quick or instant oats.
  • Maple syrup: Used with both the fruit and oat mixture. Brown sugar, coconut sugar, or honey also work.
  • All-Purpose Flour: Holds the crumble together. Use a gluten-free flour blend if needed.
  • Butter: Melted butter makes the top crisp and golden. For a dairy-free version, use coconut oil.
  • Sliced almonds: Can be replaced with chopped pecans or walnuts, or leave the nuts out entirely.

See the recipe card below for a detailed ingredient list and step-by-step instructions.

How to Make Individual Apple Crisp

  1. Prepare the apples: Peel, core, and dice the apples. Toss with maple syrup and vanilla, then divide between three ramekins.
  2. Make the topping: Combine the oats, flour, almonds, cinnamon, salt, and maple syrup. Add the melted butter and stir until well mixed.
  3. Assemble and bake: Divide the topping between the ramekins. Bake at 350°F (175°C) for 25-30 minutes, until the topping is golden and the apples are tender.
  4. Let them rest: Wait 5-10 minutes before serving.
Ramekins filled with chopped apples.
Unbaked apple crisps with oat topping in ramekins.

Recipe Variations

  • Try another fruit: Replace the apples with pears, cranberries, mixed berries, or rhubarb.
  • Change the spices: Add nutmeg, cardamom, or apple pie spice.
  • Make it vegan: Substitute the butter with vegan butter or coconut oil.
  • Make it gluten-free: Use certified gluten-free oats and a gluten-free flour blend.

How to Serve Individual Apple Crisp

Serve the apple crisps warm, either on their own or with vanilla ice cream or whipped cream. For something extra, add a drizzle of salted caramel sauce.

Elena’s Tips

  • Use 8-ounce ramekins: They’re the size I use for this recipe. If yours are smaller, divide the mixture between more of them and start checking a few minutes earlier. Larger ones may need a little longer.
  • No ramekins? Other small oven-safe baking dishes of a similar capacity will work. Adjust the cooking time as needed.
  • Fill them to the top: The apples shrink as they cook, so don’t worry if the dishes look very full.
  • Use a baking sheet: Place the ramekins on a rimmed sheet to catch any drips and make them easier to move.
  • Watch the topping: If it browns before the apples are tender, loosely cover the ramekins with foil.
  • Give them a few minutes: Let the crisps sit for 5–10 minutes before serving so the juices have time to thicken.

Make-Ahead & Storage

Make ahead: Assemble the crisps, cover, and refrigerate until ready to bake.

Storage: Cover leftovers and refrigerate for up to 3 days. Warm them in the oven until heated through. You can also use the microwave, although the topping will be softer.

Freezing: Freeze baked or unbaked crisps for up to 3 months. Thaw overnight in the refrigerator. For baked crisps, reheat at 350°F (175°C) for about 20 minutes, or until heated through. For unbaked crisps, bake at 350°F (175°C) until the topping is golden and the apples are tender.

Three individual apple crisps with golden oat topping in white ramekins.

More Apple Recipes

If you’ve made these ramekin apple crisps, leave a comment and rating below. I’d love to know how they turned out for you.

Three individual apple crisps in ramekins with oat crumble topping, two served with scoops of vanilla ice cream.
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How To Make It: Individual Apple Crisps with Oats

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 3
(5 stars) 5 ratings
These individual apple crisps are made with tender baked apples, vanilla, and maple syrup, topped with a buttery oat and almond crumble. Serve them warm with vanilla ice cream, whipped cream, or a drizzle of salted caramel sauce.

Ingredients

For the apple filling

  • 3 medium apples , peeled, cored, and cubed
  • 2 tablespoons (30 ml) maple syrup
  • ½ teaspoon vanilla extract

For the crumble topping

  • ½ cup (45 g) rolled oats
  • ¼ cup + 2 teaspoons (35 g) all-purpose flour
  • 3 tablespoons (18 g) sliced almonds
  • 3 tablespoons (40 g) unsalted butter, melted
  • 2 tablespoons (30 ml) maple syrup
  • ½ teaspoon cinnamon powder
  • a pinch of salt

Equipment

Instructions

  1. Preheat the oven to 350°F (175°C) and place 3 ramekins on a baking sheet. 

Make the fruit filling

  1. 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 the apples will sink slightly while baking.

Make the crisp topping

  1. In a medium bowl, mix oats, almonds, cinnamon, flour, salt, and maple syrup. Add the melted butter and stir until well combined.

Assemble and bake

  1. Spoon the crumble topping evenly over the apple filling in each ramekin.
    Bake for 25-30 minutes, or until the topping is golden brown and the apples are soft and easily pierced with a skewer.

Serve

  1. Serve warm with whipped cream or a scoop of vanilla ice cream, and drizzle with salted caramel sauce if you like.

Notes

  • Ramekins: I used 8-ounce ramekins. Adjust baking time if using a different size.
  • Apples: For a sweeter crisp, try Braeburn, Golden Delicious, Jonagold, Fuji, Honeycrisp, or Pink Lady apples. For tartness, Granny Smith or other tart varieties work well.
  • Maple syrup: Can be swapped with brown sugar, granulated sugar, coconut sugar, or honey.
  • Sliced almonds: Replace with chopped pecans or walnuts, or omit for a nut-free version.
  • Gluten-free: Use a certified gluten-free flour blend and oats.
  • Dairy-free / vegan: Coconut oil works well in place of butter.
  • Make ahead: Assemble and refrigerate until ready to bake.
  • Storage: Keep leftovers covered in the fridge for up to 3 days. Reheat gently in the oven or microwave.
  • Freezing: Freeze baked or unbaked crisps tightly wrapped for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition

Serving: 1 ramekin, Calories: 409 kcal, Carbohydrates: 52 g, Protein: 4.9 g, Fat: 15 g, Saturated Fat: 7.3 g, Cholesterol: 28.7 mg, Sodium: 1 mg, Fiber: 6 g, Sugar: 38 g
Did you make this recipe?Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!
Author: Elena Tomasi
Course: Dessert
Cuisine: American