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!
Ever had a craving for something sweet but didn’t want to deal with lots of leftovers? That’s where small-batch desserts come in handy.
This easy apple crisp recipe is also a fantastic choice when entertaining. You can prepare it ahead of time, refrigerate it, and then bake it when you’re ready for dessert.
Serve it warm with a big dollop of whipped cream or a scoop of vanilla ice cream. And for an extra special touch, drizzle some salted caramel sauce over it.
Want more individual dessert recipes? Try my Strawberry Eton Mess, Silken Tofu Chocolate Mousse, or Apple Pie Yogurt Parfait.
- 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: these individual crisps are baked in ramekins, so you get the perfect amount of dessert every time.
- Customizable and versatile, you can use your favorite apples and spices to create a crisp that’s uniquely yours. This recipe can also be easily adapted to use other fruits, such as pears, peaches, or berries.
- Delicious: the warm apples and crispy topping are the perfect combination of sweet and tart.
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 apples. You’ll need about 3 or 4 medium apples, peeled and chopped into cubes. Chopping the apples ensures that they cook evenly in the ramekins.
- 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 the best apple crisp recipe
- 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 the three ramekins.
- Make the crumb topping: in a separate bowl, combine old-fashioned oats, flour, salt, sliced almonds, maple syrup, and cinnamon. Next, 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: after baking 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 on their own!
Recipe variations
Get creative and customize the recipe to your liking. Here are some suggestions:
- Fruit: get creative! 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.
- Make it vegan and/or dairy-free: use vegan butter or coconut oil instead of regular butter.
- Make it 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
These tips will help you create a delightful apple crisp every time!
- Make thick 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.
Yes, the recipe can be doubled or tripled. To do this, simply adjust the serving size in the recipe card. Simply click on the number of servings and slide the toggle to the desired quantity. The ingredient amounts will automatically adjust accordingly.
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: Mini Apple Crisp with Oats
Ingredients
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
Instructions
- 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 mix well to combine.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.
Notes
- Ramekins: 8-ounce ramekins are perfect for this recipe. If you choose to use 6-ounce ramekins, you can yield 4 portions with slightly fewer calories (306 calories instead of 409). Adjust the baking time if using smaller or larger ramekins.
- 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 the 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.
- Make it gluten-free: substitute the all-purpose flour with a gluten-free flour blend or almond flour. Additionally, ensure you use certified gluten-free oats.
- Make it dairy-free/vegan: 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.
Love this apple crisp! Getting ready to make for the fourth time in the last month. I freeze unbaked and then keep a few for myself and share some with friends and family. Thanks for a delicious recipe.
So glad you like this recipe, Louise! Thank you for the feedback! :)
I made this recipe last night and it was delicious! Thank you!
Thank you for the feedback, Marian! Glad you liked it! :)
I love that these yummy apple crisps can be personalized so perfect for portion control though mind you they look so delicious I may be tempted to have two! :)
I am a chocoholic. Since I was told not to eat chocolate for a while, I crave this delicious apple crisp. The individual servings are perfect For my husband and I, with vanilla ice cream. This is a favorite of my adult granddaughter. Apple crisp is in the oven now to share with my granddaughter. My apple crisp is smelling so yummy.
I am so glad to hear that, Margaret! :)
I was looking for a fast and easy recipe and found this. I made it with green apples and it was good. Thanks for a great recipe
So glad you liked it, Sandra! Thank you for the feedback! :)
Hi Kate!
You can freeze baked or unbaked crips for up to 3 months.
If baked: thaw overnight in the refrigerator, then warm in the oven at 175 degrees C (350 degrees F) for 20 minutes or until heated through.
Unbaked: allow to thaw overnight in the refrigerator, then bake for 30/35 minutes at 190 degrees C (375 degrees F).
Let me know how it goes! :)