Individual Mini Apple Crisps
These Individual Mini Apple Crisps deliver that perfect balance of warm, tender apples nestled beneath a golden, buttery oat topping in convenient ramekin portions. Whether you're hosting a dinner party where presentation matters or simply want to control portion sizes, these mini apple crisps offer the classic comfort of apple crisp in an irresistibly personal format.
Equipment
- 4 8-ounce ramekins
- Baking Sheet
Ingredients
Apple Filling
- 4 medium apples Honeycrisp, Granny Smith, or Braeburn work best
- 2 tablespoons fresh lemon juice
- 3 tablespoons brown sugar or coconut sugar for a less refined option
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
Crisp Topping
- 3/4 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour or almond flour for gluten-free option
- 1/3 cup brown sugar or coconut sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter cut into small cubes
- 1/4 cup chopped pecans or walnuts optional
Instructions
- Preheat your oven to 375°F (190°C). Lightly butter four 8-ounce ramekins and place them on a baking sheet to catch any potential overflow during baking.
- Peel, core, and dice the apples into ½-inch cubes. In a medium bowl, toss the apples with lemon juice to prevent browning.
- Add the brown sugar, cinnamon, nutmeg, cornstarch, and vanilla extract to the apples. Stir until the apples are evenly coated with the spice mixture and the cornstarch has dissolved.
- In a separate bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Add the cold butter and use your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.
- Fold in the chopped nuts to the topping mixture if using.
- Divide the apple mixture evenly among the prepared ramekins, gently pressing down to eliminate air pockets.
- Generously sprinkle the crisp topping over each, covering the apples completely.
- Place the baking sheet with the filled ramekins in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
- Allow the mini apple crisps to cool for about 10 minutes before serving. Optionally top with vanilla ice cream or whipped cream.
Notes
- For a lower sugar option, reduce the brown sugar to 2 tablespoons in the filling and ¼ cup in the topping.
- Make it gluten-free by substituting the all-purpose flour with almond flour, oat flour, or a 1:1 gluten-free baking blend.
- Create a vegan version by replacing butter with solid coconut oil or a plant-based butter alternative in equal amounts.
- Uniform cutting of apples ensures even cooking, so aim for consistency.
- Fill ramekins only about ¾ of the way to prevent messy overflow.
- Make it gluten-free by substituting the all-purpose flour with almond flour, oat flour, or a 1:1 gluten-free baking blend.
- Create a vegan version by replacing butter with solid coconut oil or a plant-based butter alternative in equal amounts.
- Uniform cutting of apples ensures even cooking, so aim for consistency.
- Fill ramekins only about ¾ of the way to prevent messy overflow.
Nutrition
Calories: 320kcalCarbohydrates: 48gProtein: 3gFat: 14gSaturated Fat: 8gSodium: 75mgFiber: 5gSugar: 28g
Tried this recipe?Let us know how it was!