These individual apple crisps with oats are made with sweet 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 like small-batch desserts, especially when I don’t want leftovers. I often make chocolate tofu mousse or a refreshing Eton mess. But in fall, nothing beats a warm individual apple crisp. This cozy seasonal treat is made with soft, baked apples, a touch of cinnamon, and a crisp oat topping.

Pair it with a bowl of Thai butternut squash soup and a quinoa salad with apple cider vinaigrette for a simple lunch or a light dinner.

Recipe Highlights

  • Individual servings: Baked in ramekins so everyone gets their own mini apple crisp.
  • Customizable: Mix apple varieties, or swap with pears, peaches, or berries.
  • Make-ahead friendly: Assemble in advance and store in the fridge until ready to bake.

Key Ingredients & Easy Swaps

Ingredients for single-serve apple crisp with oats, including flour, butter, apples, cinnamon, maple syrup, almonds, and vanilla.
  • Apples: You’ll need 3–4 medium apples, peeled and chopped into bite-sized cubes. Granny Smith adds tartness, while Honeycrisp or Pink Lady are sweeter. You can also mix varieties.
  • Rolled oats: Old-fashioned oats give the best texture. Avoid quick oats or instant oats.
  • Maple syrup: Swap with brown sugar, coconut sugar, or honey.
  • All-Purpose Flour: A gluten-free blend or almond flour are good alternatives.
  • Butter: Melted butter creates a crisp topping. Coconut oil works for a dairy-free version.
  • Sliced almonds: Try chopped pecans or walnuts, or omit 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

  1. Prepare the apple filling: Peel, core, and dice the apples. Toss them with maple syrup and vanilla, then divide evenly between three ramekins.
  2. Make the topping: In a bowl, combine oats, flour, salt, sliced almonds, maple syrup, cinnamon, and melted butter. Stir until well mixed.
  3. Assemble and bake: Spoon the topping over the apple filling in each ramekin. Bake at 180°C (350°F) for 25–30 minutes, until the apples are soft and the topping is golden.
  4. Serve: Let the crisps cool for 5-10 minutes. Serve as is, or top with whipped cream, vanilla ice cream, or a drizzle of salted caramel.
Step-by-step tutorial showing ramekins filled with chopped apples for an easy apple crisp with oats.
Mini apple crisps ready to bake in ramekins.

Recipe Variations

  • Fruits: Swap apples with pears, cranberries, mixed berries, or rhubarb.
  • Spices: Add apple pie spice, nutmeg, or cardamom.
  • Make it vegan and dairy-free: Use vegan butter or coconut oil.
  • Make it gluten-free: Choose certified gluten-free oats and flour.

Elena’s Tips

  • Apples: If you prefer slices over cubes, cut them at least ½ inch thick so they hold their shape while baking.
  • Ramekins: 8-ounce ramekins work best. Adjust baking time if using smaller or larger ones.
  • Baking sheet: Place ramekins on a rimmed baking sheet to catch drips and make them easier to handle.
  • Topping: If the crumble browns too quickly, cover loosely with foil so the filling finishes cooking.
  • Rest before serving: Let the crisps sit 5–10 minutes for the juices to thicken.

How to Make Ahead & Store

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

Leftovers: Store cooled crisps in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave. Keep in mind the topping may soften.

Freezing: Freeze baked or unbaked crisps for up to 3 months. Thaw in the fridge overnight, then bake or reheat before serving.

Recipe FAQs

What kind of apples should I use for apple crisp?

Choose apples with a firm texture so they hold their shape while baking. For a sweeter crisp, try Braeburn, Golden Delicious, Jonagold, Fuji, Honeycrisp, or Pink Lady. For a tart flavor, Granny Smith is the classic choice. Mixing varieties works well too.

Shall I peel the apples?

It’s up to you whether to peel the apples or leave the skins on. If you decide to keep the skins, just be sure to wash the apples well.

What’s the difference between apple crisp and apple crumble?

Apple crisp has a crunchy oat topping, while apple crumble is made with flour, sugar, and butter for a softer texture. These days the terms are often used interchangeably.

Three individual apple crisps with golden oat topping on a gray background, showcasing a warm and easy single-serve apple dessert.

More Apple Recipes

If you’ve made these individual 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 Crisp 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 tossed with vanilla and maple syrup and topped with a buttery oat and almond crumble. Serve warm with whipped cream, vanilla ice cream, or a drizzle of salted caramel for a simple fall dessert.

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

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: Replace butter with coconut oil.
  • 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