Rustic Individual Apple Crumbles with Maple Oat Topping

These rustic individual apple crumbles feature tender spiced apples baked beneath a golden, crunchy maple oat topping. I love how they come together quickly in single-serve portions—perfect when I want a comforting dessert without making a full pie or crisp. The maple adds warmth, while the oats bring texture and crunch.

Why You’ll Love This Recipe

I love how this recipe leans into natural sweetness and texture. The maple syrup gives the filling a cozy flavor without being overly sweet, and the oat topping gets perfectly crisp while the apples turn soft and jammy. These crumbles feel like fall in a ramekin—and they’re just the right size for sharing (or not).

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the apple filling:

• Apples (peeled and diced)

• Maple syrup

• Lemon juice

• Ground cinnamon

• Ground ginger (optional)

• Vanilla extract

• Arrowroot powder or cornstarch (to thicken)

For the crumble topping:

• Rolled oats

• Almond flour or whole wheat flour

• Chopped pecans or walnuts

• Brown sugar or coconut sugar

• Ground cinnamon

• Salt

• Cold butter or coconut oil (cubed)

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease 4–6 ramekins.

2. In a bowl, I toss the diced apples with maple syrup, lemon juice, cinnamon, ginger, vanilla, and arrowroot powder. I spoon the mixture evenly into the ramekins.

3. In a separate bowl, I combine oats, almond flour, chopped nuts, sugar, cinnamon, and salt. I cut in the cold butter until the mixture resembles coarse crumbs.

4. I sprinkle the crumble topping over the apples in each ramekin.

5. I place the ramekins on a baking sheet and bake for 25–28 minutes, or until the topping is crisp and the apples are bubbling.

6. I let them cool slightly before serving warm.

Servings and timing

This recipe makes 4–6 individual servings.
Prep time is about 15 minutes, and bake time is 25–28 minutes—so they’re ready in around 40–45 minutes.

Variations

Sometimes I mix in pears with the apples or add a splash of orange juice to the filling. I also love using hazelnuts instead of pecans for a deeper, nutty crunch. If I want a dairy-free version, I use coconut oil instead of butter and skip the brown sugar for all maple sweetness.

Storage/Reheating

I store the crumbles in the fridge, covered, for up to 3 days. To reheat, I bake them at 325°F (160°C) for about 10 minutes or microwave briefly, though the oven helps crisp the topping again. They can also be frozen unbaked, then baked directly from frozen with extra time.

FAQs

Can I use maple sugar instead of syrup?

Yes, but I usually reduce it slightly and increase the lemon juice or add a little water to keep the filling moist.

What kind of apples should I use?

I like a mix of tart and sweet—Granny Smith with Honeycrisp or Fuji works perfectly.

Can I leave the skins on?

Yes, if I want a more rustic texture. I chop the apples a little smaller so they soften well during baking.

How do I keep the topping extra crunchy?

I add a handful of chopped nuts and don’t overmix the crumble—it helps keep those buttery clusters intact.

Can I serve these cold?

They’re best warm, but still tasty cold. I love topping them with Greek yogurt or ice cream for contrast.

Conclusion

These rustic individual apple crumbles with maple oat topping are a warm, flavorful twist on a classic. They’re cozy, easy to portion, and made with wholesome ingredients that don’t sacrifice on comfort. Whether I serve them on a quiet night in or at a fall gathering, they always feel just right.

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