Apple Crumble for Two

This apple crumble for two is made with tender cinnamon-spiced apples topped with a buttery brown sugar crumble. Baked in two individual ramekins, it gives you all the cozy flavors of a classic apple crumble in a small batch dessert that makes just two servings.

 

I love apple desserts once fall rolls around – like my apple crisp, apple cinnamon rolls, or my Caramel Apple Cheesecake Bars but I don’t always want an entire apple dessert sitting around afterward. After making this apple crisp for two I couldn’t want to make a crumble version. This small apple crumble has warm, spiced apples and a generous amount of buttery topping.

I tested this recipe in 10-ounce ramekins so everyone gets their own individual apple crumble. I also tested it in a small loaf pan, which works just as well if you don’t have ramekins.

For the topping, I kept things simple with melted butter instead of cold butter. There’s no pastry cutter needed—just stir everything together until crumbs form and sprinkle it over the apples. I also cut the apples into chunks rather than thin slices so they soften in the oven without turning into applesauce.

Ingredients Needed

Apple Filling

• Apples: Choose a firm baking apple that will hold its shape in the oven. Granny Smith, Honeycrisp, or Pink Lady are all great choices. Read Best Apples For Baking.
• Brown sugar: Light or dark brown sugar will work.
• All-purpose flour: This helps thicken the juices released by the apples as they bake.
• Ground cinnamon
• Ground nutmeg
• Salt

Crumble Topping

• All-purpose flour: Spoon and level your flour or weigh it for the most accurate measurement.
• Brown sugar: You can use light or dark brown sugar. Read How To Make Brown Sugar.
• Baking powder
• Ground cinnamon
• Salt
• Unsalted butter: Melt the butter before adding it to the dry ingredients. If using salted butter, reduce or omit the added salt.
• Salted caramel sauce and vanilla ice cream: Both are optional for serving, but especially good over the crumble while it’s still warm.

How to Make Apple Crumble for Two

1. Prepare the ramekins.

Preheat the oven to 350°F (177°C). Lightly grease or butter two 10-ounce ramekins and place them on a baking sheet.

The baking sheet makes the ramekins easier to move in and out of the oven and will catch any juices if the filling bubbles over.

If you don’t have 10-ounce ramekins, you can divide the recipe among three or four smaller ramekins instead. Just keep in mind that smaller portions may bake a little faster.

2. Prepare the apples.

Peel the apples and cut them into roughly 1-inch chunks about ¼ to ½ inch thick.

Try to keep the pieces fairly similar in size so they cook at the same rate. I prefer chunks instead of thin slices because they hold their shape better as they bake while still becoming soft and tender.

3. Make the apple filling.

In a mixing bowl, stir together the chopped apples, brown sugar, flour, cinnamon, nutmeg, and salt until the apples are evenly coated.

The flour may not seem like much, but don’t leave it out. As the apples release their juices in the oven, the flour helps thicken those juices into a syrupy filling instead of leaving liquid at the bottom of the ramekins.

4. Make the crumble topping.

In a small mixing bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt.

Pour in the melted butter and stir until the mixture comes together into crumbs.

Don’t worry about making all the crumbs the same size. I like having a mixture of smaller crumbs and larger pieces because it gives the baked topping more texture.

5. Assemble the crumbles.

Divide the apple filling evenly between the two prepared ramekins.

Divide the crumble evenly between the two ramekins, sprinkling it over the apples.

There’s no need to press the topping down. Keeping it loose allows it to bake up crisp and crumbly instead of becoming dense.

6. Bake.

Bake for 30 to 35 minutes, or until the crumble topping is golden brown and the apples are tender. If the topping is browning too quickly then loosely cover with foil.

To check the apples, insert the tip of a paring knife into the center. It should slide easily into an apple chunk without much resistance.

If you’re baking the crumble in smaller ramekins, start checking a few minutes early.

7. Cool slightly and serve.

Remove the ramekins from the oven and place them on a wire cooling rack. Let the apple crumbles cool for 5 to 10 minutes before serving.

This short rest gives the hot apple filling a chance to cool and thicken slightly.

Serve warm, at room temperature, or cold. For the ultimate fall dessert, add a scoop of vanilla ice cream and a drizzle of salted caramel sauce.

Recipe Tips

• Choose the right apples. Use a firm baking apple such as Granny Smith, Honeycrisp, or Pink Lady. Softer varieties can break down too much during baking and give you a mushy filling.
• Cut the apples into chunks instead of thin slices. Keeping the pieces around 1 inch gives you tender apples that still have some texture after baking.
• Don’t pack down the crumble topping. Sprinkle it loosely over the apples. Pressing it down can create a denser topping instead of the crumbly texture you’re looking for.
• Check the apples, not just the topping. A golden topping doesn’t necessarily mean the apples underneath are ready. Test one with a small knife to make sure it’s tender before removing the crumble from the oven.
• Use whatever ramekins you have. If your ramekins are smaller than 10 ounces, divide the recipe among three or four instead and begin checking them earlier.

How to Store Apple Crumble for Two

You can keep the baked apple crumble at room temperature for several hours on the day it’s made. After that, cover the ramekins tightly and store them in the refrigerator for up to 5 days.

Reheat individual crumbles in the microwave until warmed through. For a crisper topping, reheat them in a 350°F (177°C) oven for about 10 minutes, or until warm.

To freeze baked apple crumble, let it cool completely, then cover the ramekins tightly with plastic wrap and foil or transfer the crumble to a freezer-safe container. Label with the recipe name and date and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F until warmed through.