Individual Apple Crisp with Oats

Three individual apple crisps in ramekins with oat crumble topping, two served with scoops of vanilla ice cream.

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.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 409

Author Elena Tomasi

Equipment

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 the apples will sink slightly while baking.

Make the crisp topping

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

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

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