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This apple crisp for one bakes in a ramekin in about 35 minutes using one apple and topped with a buttery oat topping.
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“SO GOOD. If you’re debating making this… just do it.”
– Ella
An Individual Apple Crisp Worth Making
I make this single serving apple crisp when I have one apple sitting on the counter and want a real dessert. It comes together in one bowl with no special equipment. Just a spoon and a ramekin.
I make it with whatever apple I have on hand. Granny Smith gives you a tart filling that contrasts well with the sweet topping. Honeycrisp is softer and sweeter. Honestly, any apple works, which is one of the things I love about this recipe.
The topping is the best part. Oats, brown sugar, butter, a little cinnamon. It bakes up golden while the apple underneath softens into a warm spiced filling. I almost always serve it warm with a scoop of vanilla ice cream or homemade whipped cream.
If you love small apple desserts, try my mini apple pie, apple cobbler for one, and mini apple cake.
Watch How To Make Apple Crisp For One
Ingredient Notes
If you have any ingredients leftover from this individual apple crisp recipe, check out our Leftover Ingredients Recipe Finder.
An apple is the star of this recipe. Use one apple, any variety. Granny Smith holds its shape well during baking. Honeycrisp and Fuji break down more, giving you a softer filling. Both are good choices. If you have leftover apples, try them in small batch morning glory muffins or a single apple muffin.
Granulated sugar goes into the filling. It sweetens the apples and draws out their juices during baking, creating a light sauce at the bottom of the ramekin.
Brown sugar goes into the topping. It has more moisture than granulated sugar, which helps the topping clump together and bake up slightly crisp. Dark brown sugar gives you a richer, more molasses-forward flavor. Light brown sugar works just as well. If you’re out, make your own with our small batch brown sugar recipe.
All-purpose flour goes into both the filling and the topping. In the filling, it thickens the apple juices so they don’t run. In the topping, it helps the oats and butter bind together.
Rolled oats give the topping its crisp texture. Use old-fashioned rolled oats for the best result. Quick oats work but produce a softer topping. Leftover oats are great in small batch oatmeal bars, small batch oatmeal chocolate chip cookies or baked oatmeal for one.
Cinnamon goes into both the filling and the topping. It’s the spice that makes apple crisp taste like apple crisp. Don’t skip it.
Vanilla extract goes into the filling. It softens the tartness of the apple and deepens the overall flavor.
Salted butter goes into the topping. Use softened butter, not melted. Softened butter blends into the dry ingredients in small pieces, which is what creates those distinct crispy clusters in the topping. Melted butter will make the topping dense and soggy.
Recipe Variations
Try one of these single serve apple crisp variations:
Pear crisp for one: Swap the apple for a ripe pear. Use the same amount and the same method.
Berry crisp for one: Replace the apple with a handful of fresh or frozen and thawed blueberries, raspberries, or blackberries.
Apple crisp without oats: Mix together 2 tablespoons of flour, 2 tablespoons of brown sugar, and 1 tablespoon of softened butter. Add 1/8 teaspoon of cinnamon if you’d like. Sprinkle over the apples before baking.
Vegan apple crisp for one: Substitute coconut oil for the butter. Use the same amount and work it into the dry ingredients the same way.
How To Make An Apple Crisp For One
These steps and photos walk you through the process. For ingredient amounts and full instructions, see the recipe card below.
- Heat the oven to 350°F (177°C).
- Mix the chopped apples, granulated sugar, flour, cinnamon, and vanilla in a small bowl.
- Transfer the apple mixture to a 10-ounce ramekin.
- In a separate small bowl, stir together the flour, oats, brown sugar, and cinnamon. Cut the softened butter into small pieces and work it into the dry ingredients with a fork or your fingers until the mixture clumps together.
- Scatter the topping evenly over the apples. Place the ramekin on a small rimmed baking sheet.
- Bake for 30 to 35 minutes, until the apples are soft and the topping is golden brown.
Expert Tips
Use softened butter, not melted. Softened butter should hold its shape but give easily when you press it with your finger. If it’s shiny or looks like it’s starting to melt, it’s too warm. Properly softened butter blends into the dry ingredients in small pieces, which is what creates those distinct crispy clusters in the topping. Melted butter makes the topping dense and soggy.
Use a 10-ounce ramekin. This is the right size for an apple crisp in a ramekin. A smaller dish will overflow.
Cover with foil if the topping browns too quickly. Lay a piece of foil loosely over the ramekin for the last 10 minutes of baking if necessary.
Place the ramekin on a baking sheet. The apple juices can bubble over during baking. A rimmed baking sheet catches any drips and keeps your oven clean.
What To Serve With Apple Crisp
A mini apple crisp is good on its own but it’s better with one of these:
Frequently Asked Questions
Any apple works for apple crisp. Granny Smith, Braeburn, and Pink Lady give you a firmer, tarter filling. Honeycrisp, Fuji, and Gala give you a softer, sweeter filling. A mix of varieties works well too.
Yes, you can make apple crisp without oats. Mix 2 tablespoons of flour, 2 tablespoons of brown sugar, and 1 tablespoon of softened butter together with 1/8 teaspoon of cinnamon. Sprinkle over the apples before baking.
Peeling the apple for apple crisp is optional. The skin softens during baking and won’t affect the flavor. I usually peel mine for a smoother filling, but leaving the skin on works just as well.
Yes. Double the ingredients and use either a 4×6-inch or 5×5-inch baking dish, or divide between two 10-ounce ramekins.
Apple crisp is done when the topping is golden brown and the apples are soft when pressed with a fork. If the topping browns before the apples soften, cover loosely with foil and continue baking.
Apple crisp and apple crumble are used interchangeably in the US. Technically, a crisp topping contains oats and a crumble topping does not.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this mini apple crisp recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Apple Crisp For One
Watch How To Make This
Equipment
Ingredients
For the Filling
- 1 medium apple -peeled, cored and diced
- 1 tablespoon sugar
- 1 teaspoon all-purpose flour
- ⅛ teaspoon cinnamon
- ¼ teaspoon vanilla extract
For the Topping
- 3 tablespoons all-purpose flour
- 3 tablespoons old fashioned oats
- 2 tablespoons brown sugar
- ⅛ teaspoon cinnamon
- 2 tablespoons salted butter -softened
Instructions
- Heat oven to 350°F (177°C).
Make the Filling
- Mix the chopped apples, granulated sugar, flour, cinnamon, and vanilla in a small bowl.
- Transfer the apple mixture to a 10-ounce ramekin.
Make the Topping
- In a separate small bowl, stir together the flour, oats, brown sugar, and cinnamon. Cut the softened butter into small pieces and work it into the dry ingredients with a fork or your fingers until the mixture clumps together.
- Scatter the topping evenly over the apples. Place the ramekin on a small rimmed baking sheet.
- Bake for 30 to 35 minutes, until the apples are soft and the topping is golden brown.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Joannie I appreciate your recipes. I have some canned apple pie filling and wonder how much should I use if I am making it for just myself. I know I can make it all at once and be done with it, but am asking in case there is someone out there with same question. Thank you for your recipes.
You can use your canned apple pie filling and skip the apple filling portion of the recipe. Just add enough filling to your ramekin to nearly fill it, then top with the crisp topping and bake as directed. Since the filling is already sweetened and spiced, there’s no need to adjust anything else.
Love this recipe! I especially loved the crisp on top. Was just a bit chewy, almost like an oatmeal cookie. I added not quite 1 TBS of chopped pecans to it also for a little crunch. Will be making this again and again!
I’m so happy you enjoyed it!
Great recipe! I like to sub pecans for the flour in the topping in equal amounts.
I love this recipe because it’s so easy to scale with how many apples I want to use! Thanks for the convenience 😁
Love your apple crisp recipe and appreciate the option of cooking for 1 or 2. Make this apple crisp for my wife and myself practically every week during the winter.
I’m so glad to hear you both enjoy the apple crisp. It’s wonderful to know it’s part of your winter routine!
I use your recipes all the time. I have your cookbook and love it. Thanks so much.
Very good recipes. Thanks again!
Thank you so much!
Hi J0anie. I have a pre-packaged instant 0atmea1 p0uch. Can I use this successfu1y f0r the t0pping?
Thanks for your question! Yes, you can use the instant oatmeal packet. If it’s plain, go ahead and add the brown sugar and cinnamon as written. If it’s a pre-sweetened or flavored packet, you may want to skip the brown sugar and spices so the topping isn’t too sweet. The texture will be softer since instant oats are more finely cut, so it won’t crisp up quite like rolled oats, but it will still bake up just fine.
We sooo enjoyed this!! My husband kept talking about how great it was. I agree!
I used a pound of a mix of Granny Smith and honey crisp apples. I made 1 1/2 times the topping which was the perfect proportion using my 5″ round deep dish casserole. Baked for about 42 minutes. It truly was one of the most perfect tasting desserts we’ve enjoyed in a long time.
Thank you, Joanie!
By the way, shortly after I found your blog I had such fun acquiring a little collection of small baking dishes to use with your recipes. Home Goods proved to be a great source. Everything looks so cute coming out of the oven in small baking dishes! I’m in my 60’s but it reminds me of Easy Bake Oven days and I think of playing house as a little girl! Lol!
I’m so glad you both enjoyed the apple crisp! Your mix of apples sounds wonderful. I love that you’ve started a collection of small baking dishes, they really do make everything feel special. And your Easy Bake Oven memory made me smile. I had one too and loved baking in those little pans.
This was so simple to make and so delicious!
It is autumn here and apples are abundant, so perfect timing. Are the oven temps fan forced/convection or regular? TIA.
The temperature listed is for a regular oven.