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.
- Mix the flour, rolled oats, brown sugar, cinnamon and salt.
- Add the melted butter to make the crumble topping.
- In a separate bowl, combine the maple syrup, vanilla, cornstarch, cinnamon, nutmeg and salt.
- Add the chopped apples and stir until evenly coated.
- Divide the apple filling between two greased 1-cup ramekins.
- Sprinkle the crumble topping evenly over both.
- 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.
- Use the correct size ramekins – the recipe makes two servings in 1-cup ramekins. Different sizes and shapes can affect the baking time.
- Cut the apples into similar-sized chunks – this helps them cook evenly. Measure the apples after peeling and chopping so you have the correct amount of filling.
- Check the filling as well as the topping – the topping should be golden brown, and the apple filling should be bubbling when the crumbles are ready.
- Put the ramekins on a baking sheet – the filling shouldn’t overflow, but the baking sheet will catch any drips if it does.
- Double the recipe for four servings – simply double all the ingredients and divide the filling and topping between four 1-cup ramekins. The baking time should be similar if you’re using the same size ramekins, but check that the topping is golden brown and the filling is bubbling before removing them from the oven. If you don’t have four ramekins, you can bake the crumbles in batches.
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.
Apple Crumble for Two (GF & Vegan Options)
Servings 2
This apple crumble for two has tender, cinnamon-spiced apples and a buttery oat topping. Baked in individual ramekins, it’s ready in 36 minutes and can be made with all-purpose or oat flour. Gluten-free and vegan options included.
Prevent your screen from going dark
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Preheat the oven to 350°F (175°C) and grease 2 one-cup ramekins.
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In a small mixing bowl, stir together the flour, rolled oats, cinnamon, brown sugar and salt. Add the melted butter or coconut oil and mix until combined. Set aside.
2 tablespoons (15 grams) all-purpose flour, 3 tablespoons (16 grams) rolled oats, 1/2 teaspoon cinnamon, 17 grams brown sugar, pinch salt, 1 1/2 tablespoons (21 grams) melted unsalted butter
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In a medium mixing bowl, mix together the maple syrup, vanilla extract, cornstarch, cinnamon, nutmeg and salt until well combined.
2 tablespoons (40 grams) maple syrup, 1 teaspoon vanilla extract, 1 teaspoon cornstarch, 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, pinch salt
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Add the apple chunks and stir until evenly coated.
2 cups (220 grams) apple chunks
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Divide the apple filling evenly between the prepared ramekins. Sprinkle half of the crumble topping over each one.
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Place the ramekins on a baking sheet to catch any potential spills.
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Bake for 22-26 minutes, until the topping is golden brown and the apple filling is bubbling.
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Let the crumbles cool for a few minutes before serving warm with vanilla ice cream and caramel sauce, if desired. They can be made up to 3 days ahead of time. Let them cool completely, then cover and refrigerate them in their ramekins. When you’re ready to serve, reheat them in a preheated 350 °F (175 °C) oven until warmed through. The topping will soften somewhat during storage, so they’re best enjoyed on the day they’re made. Add the ice cream and caramel sauce just before serving.
- If you’re gluten-free, make sure to use gluten-free oat flour and gluten-free oats.
- If you’re vegan or dairy-free, use the coconut oil option.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Calories: 371kcalCarbohydrates: 112gProtein: 12gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 23mgSodium: 27mgPotassium: 455mgFiber: 7gSugar: 53gVitamin A: 383IUVitamin C: 22mgCalcium: 106mgIron: 4mgNet Carbs: 105
