When you want the cozy vibes of apple crisp but not the drama of scooping it family-style, these Mini Apple Crisps are the move. Each 6-ounce ramekin hides tender cinnamon-nutmeg apples beneath a brown-sugar oat crumble that bakes up golden and buttery.
If you're craving comforting apple crisp but don't want to make a larger dessert, these mini apple crisps in individual ramekins offer the perfect solution! They pair beautifully with an optional drizzle of caramel sauce, a scoop of ice cream, or a dollop of whipped cream.
Why You'll Love My Mini Apple Crisps
- Mini apple crisps are the perfect alternative to traditional apple crumble pie, helping you to enjoy your favorite seasonal treat without overindulging.
- All you need are two simple layers to make this fall dessert – a spiced apple mixture and a crumble topping!
- Prepare these mini apple crisps ahead of time and simply bake once ready to serve for your special holiday meals or whenever you crave apple crisp dessert.
Ingredients & Substitutions
- Apple mixture – I've used 3 large apples that are coated in a mixture of brown sugar, cinnamon, and nutmeg.
- Topping – The apple crisp topping is a crumble consisting of melted butter, brown sugar (light or dark), all-purpose flour, old-fashioned oats, and ground cinnamon.
- Add-ons – Although optional, I love to drizzle these mini apple crisps with homemade caramel sauce or store-bought and a scoop of vanilla ice cream.
Swaps
Gluten-free – Use certified gluten-free oats and gluten-free flour for this dessert if you are catering to gluten allergies.
Apples – I've used 3 large Red Delicious apples for this dessert, but you can use about 5 small apples instead. You can also use Granny smith apples, which people love because it has a bit of sweetened tartness.
Apple Crisp Cooking & Storage Tips
- Apple choice: Granny Smith for tart pop, Honeycrisp for sweeter bite—mix ‘em for depth.
- Even chunks = even bake. Aim for 1-inch pieces about ½-inch thick so every ramekin finishes together.
- Make-ahead: Assemble apple + crumble, cover, and refrigerate up to 24 hrs; bake straight from fridge, adding 5 extra minutes.
- Leftovers: Cool, cover ramekins, refrigerate 3 days. Reheat at 325 °F for 10 min or microwave 30 sec bursts.
More Mini Dessert Recipes
- Mini Pecan Tarts Recipe
- Mini Pumpkin Bundt Cakes
- No Bake Mini Pumpkin Cheesecake
- Mini Chocolate Chip Cookies
- Gingerbread Pudding Cakes
Mini Apple Crisps
Ingredients
Apple Layer
- 1 tablespoon butter melted
- 3 large apples peeled and cut into 1 inch chunks that are ½ inch thick
- 3 tablespoons light or dark brown sugar
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
Crumble Topping
- 2/3 cup pack light or dark brown sugar
- ½ cup all-purpose flour
- ½ cup old fashioned oats
- 1 teaspoon ground cinnamon
- 6 tablespoons butter melted
Optional
- Caramel sauce
- Ice cream
Instructions
- Preheat your oven to 350° F. Place 6 6 oz. ramekins on a baking sheet.
- Brush the ramekins with 1 tablespoon of melted butter.
- In a large bowl, mix the apples, brown sugar, cinnamon, and nutmeg. Divide the apple mixture between the ramekins.
- In a medium size bowl, mix the brown sugar, flour, oats, cinnamon, and 6 tablespoons of melted butter with a fork or mixing spoon.
- Into each ramekin, pour the topping mixture over the apple mixture.
- Bake for approximately 35 minutes or until the top is lightly browned and the apples are soft.
- Best served with ice cream and caramel.
Notes
Storage and Freezing Tips
FRIDGE
Once cooled, cover the mini apple crisps with plastic wrap or foil and store them in the fridge for up to 3 days.FREEZER
Wrap these mini apple crisps with plastic wrap and foil to store in the freezer for up to 3 months. Thaw them overnight in the fridge and reheat as directed below.REHEAT
Refrigerated or thawed mini apple crisps can be reheated in the microwave for 30 seconds or in a preheated oven at 350 degrees F for about 10 minutes.Love this recipe? Please leave a 5-star 🌟 rating in the recipe card below and/or a review in the comments section further down the page.
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