Individual Apple Crumbles

The best way to prepare these apple crumbles ahead of time is to prepare them through step 3. Cover and refrigerate unbaked crumbles for up to 1 day. Bring to room temperature, then continue with step 4. You can also bake 1-2 days in advance, store covered in the refrigerator, then reheat (covered) in a 300°F (149°C) oven for 15 minutes before serving. Baked & cooled crumbles freeze well up to 3 months. Thaw overnight in the refrigerator and reheat as desired.

6-ounce Oven-Safe Ramekins | Baking Sheet | Pastry Brush | Glass Mixing Bowls | Apple Peeler

If you don’t have a pastry brush, you can use a spoon or your fingers to spread the melted butter into the ramekins or just use nonstick spray to grease instead.

You need 3 large apples for this recipe. Firmer apples are ideal for baking, so avoid soft, mealy, and/or mushy apples. Here are my top choices and what I recommend for these apple crumbles

You need oven-safe 6-ounce ramekins to make this recipe. If your oven-safe ramekins are smaller than 6 ounces, the bake time should be reduced. If your oven-safe ramekins are larger than 6 ounces, they’ll need additional bake time. When the topping looks toasted, they’re done.

If you do not have individual oven-safe ramekins, you can make 1 large apple crumble using this apple crumble pie recipe and baking in a greased 9-inch pie dish or 9-inch square baking pan. Simply skip the pie crust and feel free to skip the nuts, too. Same bake time as the pie. This individual crumbles recipe uses *slightly* more crumble topping and you can use this amount if desired.