Apple Crumble for Two

This apple crumble for two has tender, cinnamon-spiced apples and a buttery oat topping. It’s baked in two individual ramekins and takes just 10 minutes to prepare. It’s easy to make gluten-free, vegan and dairy-free. This recipe was originally published in 2014 and updated in 2026 with new photos and tips, but the recipe remains unchanged.

Apple crumble is one of those desserts I love, but I get sick of it pretty quickly. Cookies or brownies? I can eat those for days. But after a few servings of crumble, I’m ready to move on to something else. That’s why I love this smaller version. You get two generous servings without a huge pan of leftovers.

You can make the topping with all-purpose or oat flour, and there’s a vegan option using coconut oil instead of butter. The crumbles can also be baked a day ahead and reheated before serving.

Ingredients

Please scroll down for the full recipe. These are just notes on select ingredients.

• Apples – you’ll need 2 cups (220 grams) of peeled, chopped apples. The weight is for the prepared apples, not the whole apples. Choose firm apples that hold their shape during baking.
• Flour – the regular version uses just 2 tablespoons in the crumble topping. For a gluten-free version, use 2 tablespoons (12 grams) of oat flour instead.
• Rolled oats – these give the topping its texture. Use certified gluten-free rolled oats if necessary. Don’t replace them with oat flour, since the two ingredients serve different purposes in the topping.
• Butter – melted unsalted butter gives the topping a rich flavor and helps it hold together. For the vegan version, use the slightly smaller amount of coconut oil specified below.

How to Make It

You only need two mixing bowls and two ramekins to prepare this apple crumble for two.

1. Mix the flour, rolled oats, brown sugar, cinnamon and salt.
2. Add the melted butter to make the crumble topping.
3. In a separate bowl, combine the maple syrup, vanilla, cornstarch, cinnamon, nutmeg and salt.
4. Add the chopped apples and stir until evenly coated.
5. Divide the apple filling between two greased 1-cup ramekins.
6. Sprinkle the crumble topping evenly over both.
7. Bake at 350 °F (175 °C) for 22-26 minutes, until the topping is firm and golden brown and the apple filling is bubbling.

Let the crumbles cool for a few minutes before serving so the ice cream doesn’t melt immediately. They’re best enjoyed while the apples are still warm.

Gluten-Free and Vegan Options

For gluten-free apple crumble, replace the 2 tablespoons of all-purpose flour with 2 tablespoons (15 grams) of oat flour. Make sure both the oat flour and rolled oats are gluten-free if you need to avoid gluten.

To make the crumble vegan and dairy-free, replace the 1 1/2 tablespoons (21 grams) of butter with 4 teaspoons (19 grams) of melted coconut oil. I recommend refined coconut oil if you don’t want any coconut flavor.

I originally made these crumbles with butter, then tried coconut oil to see if I could make a vegan version. It worked well, but I prefer the butter version because the topping holds together better. The coconut oil topping is a little less firm, even with the slightly reduced amount of oil, but it still makes a delicious crumble.

Make Ahead & Storage

These apple crumbles can be baked up to 3 days ahead. Let them cool completely, then cover and refrigerate them in their ramekins.

Reheat in a preheated 350 °F (175 °C) oven until warmed through. The topping will soften somewhat during storage, so the crumbles are best enjoyed on the day they’re made.

These crumbles are especially good served warm with a scoop of my French Vanilla Ice Cream and a drizzle of caramel sauce. For something a little different, try this Miso Caramel.

Here’s an old photo in case you’re wondering if this is the recipe you made in the past.