Enjoy the comforting flavors of fall with these Individual Apple Crisps! Made with juicy apples, a touch of cinnamon, and a crispy oat crumble topping, these single-serving desserts are ready in just 35 minutes. They’re perfect for using up extra apples or whipping up a quick last-minute dessert for guests.

Three individual apple crisps with oats, two of them topped with vanilla ice cream.

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.

When I’m looking for a perfectly portioned sweet treat, I often reach for our chocolate mousse with tofu or our refreshing Eton mess. But when the leaves start changing, nothing satisfies quite like a warm apple dessert. We have a variety of apple recipes on our site, but these mini crisps have become my go-to fall favorite for several reasons.

  • Quick and easy: Ideal for busy weeknights, you can have them in the oven in just minutes!
  • Perfect portions: This recipe uses ramekins for individual servings, ensuring everyone gets their own warm and comforting mini apple crisp.
  • Versatile: Feel free to experiment with your favorite apple varieties and spices. You can even swap apples for pears, peaches, or berries for a delightful twist!

Ingredients & substitutions

Ingredients used to make individual apple crisps.

Here’s a breakdown of the key ingredients and some substitution options for this recipe:

  • Apples: You’ll need about 3-4 medium apples peeled and chopped into bite-sized cubes. Granny Smith adds tartness, while Honeycrisp or Pink Lady offer a sweeter option. Feel free to experiment with different apple varieties or use a mix of two.
  • Maple syrup: For the best flavor, use real maple syrup rather than maple-flavored pancake syrup. You can substitute it with brown sugar, granulated sugar, coconut sugar, or honey if desired.
  • Rolled oats: These provide a nutty, chewy texture to the topping. Make sure you’re using old-fashioned rolled oats, not instant oats. 
  • All-Purpose Flour: Substitute with a certified gluten-free flour blend or almond flour for a dietary-friendly option.
  • Butter: Melted butter helps create a crispy topping.
  • Sliced almonds: Swap with 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 mini apple crisps

  1. Prepare the apple filling: In a medium bowl, toss the peeled, cored, and cubed apples with maple syrup and vanilla extract. Divide the filling evenly between three ramekins.
  2. Make the crumb topping: In a separate bowl, combine the oats, flour, salt, sliced almonds, maple syrup, cinnamon, and salt. Then, add the melted butter and stir the mixture thoroughly until the butter is well incorporated.
  3. Assemble and bake: Sprinkle the prepared oat crumble topping generously over the apple-filled ramekins. Bake the crisps until the apples are tender and the topping is golden brown.
  4. Serve: Let the crisps cool for 5-10 minutes before serving. They are delicious on their own, but they’re even better with a scoop of vanilla ice cream, whipped cream, or a dollop of Greek yogurt. For an extra decadent touch, drizzle them with salted caramel sauce or maple syrup.

Recipe variations

  • Fruits: Swap or combine your apples with other fruits like pears, cranberries, berries, or stone fruits. For a tangy twist in the spring season, try using rhubarb instead of apples.
  • Spices: Don’t limit yourself to cinnamon. Explore other warm spices, like pumpkin pie spice, apple pie spice, or even a pinch of nutmeg.
  • Vegan and dairy-free: Use vegan butter or coconut oil instead of melted butter.
  • Gluten-free: Swap the all-purpose flour with a certified gluten-free flour blend or almond flour. Ensure you use certified gluten-free rolled oats as well.

Tips for success

  1. Apple slices: If you prefer sliced apples over chopped, be sure to cut them thick to prevent them from becoming mushy during baking.
  2. Ramekins: Use 8-ounce ramekins for ideal individual servings. If using smaller or larger ramekins, adjust the baking time accordingly.
  3. Baking sheet: Place the ramekins on a baking sheet with raised edges before popping them in the oven to catch any spills and to make it easier to transfer in and out of the oven.
  4. Keep an eye out: If the crumble topping browns too quickly for your liking, loosely cover the ramekins with aluminum foil. This helps prevent burning while still allowing the topping to cook through.
  5. Let them rest: After taking the apple crisps out of the oven, let them cool for at least 5-10 minutes before serving. This allows the filling to thicken and the topping to crisp up further.

Make-ahead & storage instructions

Make ahead: This fall dessert recipe is ideal to prepare in advance for a party, potluck, or even a quick weeknight dessert. Simply assemble the crisps according to the instructions and refrigerate.

Leftovers: Once the baked apple crisps have fully cooled, you can store them in the refrigerator 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.

Freezing: You can freeze apple crisps, both baked and unbaked, for up to 3 months. Baked crisps: Allow the baked crisps to cool completely before tightly covering them with plastic wrap or aluminum foil and freeze. Unbaked crisps: Simply assemble the crisps in the ramekins, cover them tightly, and freeze. Thaw them overnight in the refrigerator before baking.

Frequently Asked Questions

What kind of apples should I use for apple crisp?

Look for apples with a firm texture that can hold their shape during baking.
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!

Shall I peel the apples?

Peeling the apples is entirely up to you, 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.

What is the difference between apple crisp and apple crumble?

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, in modern times, the terms “apple crisp” and “apple crumble” are often used interchangeably.

Three individual apple crisps on a gray background.

Have you tried this apple crisp recipe with oats yet? We’d love to hear your feedback, creative variations, or any questions you have in the comments below!

How To Make It: Individual Apple Crisp with Oats

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Enjoy the warm and cozy flavors of fall with these mini apple crisps. Juicy vanilla-laced apples are sweetened with maple syrup and topped with a buttery, cinnamon-scented oat-almond crumble. Serve them warm with whipped cream or vanilla ice cream, and for extra decadence, drizzle with salted caramel sauce.


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 the melted butter and stir well.

Assemble and bake

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

Serve and enjoy!

  • Serve your warm apple crips with whipped cream or a scoop of vanilla ice cream, and a drizzle of salted caramel sauce.


  • Ramekins: I used  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 apples. If you prefer a tarter option, choose 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 the all-purpose flour with a certified gluten-free flour blend or almond flour, and use certified gluten-free oats.
  • Dairy-Free and Vegan Option: Replace the butter with coconut oil in the crisp topping.
  • Make ahead: Assemble the crisps according to the instructions and refrigerate.
  • Leftovers can be stored covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
  • 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.


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!