Individual Apple Crisp In Muffin Tins


If you like apple crisp then you will love this Individual Apple Crisp In Muffin Tins! Each muffin cup holds a perfect individual serving. This recipe is very calories friendly. This is one of the best desserts and so good that the whole family will enjoy it. So be sure to make lots because they will all want more. This dessert would be a great addition to your Thanksgiving menu!

Classic Apple Crisp

Our Classic Apple Crisp recipe tastes like fall! Just add a scoop of ice cream or some rich custard sauce and caramel for the best apple dessert ever.

Easy Indulgence: Classic Apple Crisp

This classic apple dessert is served brown and bubbly from the oven. We’ve taken it to the next level with a rich and creamy custard sauce.

Prep Time:

30 mins

Bake Time:

50 mins

Cool Time:

15 mins

Total Time:

30 mins




  • 1 ½ cup unbleached all-purpose flour
  • 1 cup granulated sugar
  • ⅓ cup packed brown sugar
  • ¾ teaspoon freshly ground cinnamon* or cinnamon
  • ½ teaspoon kosher salt or 1/4 tsp. salt
  • ⅔ cup unsalted butter, cut in pieces
  • 8 cup peeled apples, sliced 1/2 inch thick
  • 2 tablespoon lemon juice
  • ¼ cup granulated sugar
  • 1 tablespoon unbleached all-purpose flour
  • ½ teaspoon kosher salt or 1/4 tsp. salt
  • ⅛ teaspoon freshly ground nutmeg **
  • Butter for baking dish
  • Whipping cream
  • Rich Custard Sauce (recipe below)

Rich Custard Sauce

  • 1 cup milk
  • 1 vanilla bean
  • 4 egg yolks
  • ¼ cup plus 2 tablespoons sugar
  • 1 cup heavy cream
  • 2 teaspoon vanilla extract
  • ¼ teaspoon salt


  1. Heat oven to 375 degrees F. In a large bowl combine the 1-1/2 cups flour, 1 cup granulated sugar, brown sugar, cinnamon, and 1/2 teaspoon salt. With your fingers work the butter into the flour mixture until it just begins to cling together. “Work it just past the just crumbly stage,” says Scott. The topping can be made in advance, store it for up to a week in the refrigerator or a month carefully wrapped and frozen. “I like to keep some on hand, then make an individual crisp using a single apple baked in a ramekin or custard cup.”
  2. In a 4-quart bowl toss together apples and lemon juice. “I like my apples a little thicker than for a pie,” Scott says. “Slice them too thin and the apples collapse and cook down to sauce.” When adding lemon juice, forgo the squeezer and use your fingers to catch the seeds. “I love the efficiency and pleasure of using my hands to cook,” Scott says. In a small bowl combine the 1/4 to 1/2 cup sugar, 1 tablespoon flour, salt, and nutmeg. “A light grating of fresh nutmeg plays well against the acidity and sweetness of the apples.” Use the lesser amount of sugar for sweeter apples, Scott says.
  3. Sprinkle apples with sugar-nutmeg mixture, then with your hands, mix together. Heap into a lightly buttered 2-quart baking dish. “Apples collapse a good bit during cooking, so it is important to pile them above the rim of the baking dish,” says Scott. “Otherwise you can end up with a sunken crisp.” Cover the top of the apples with the crumb mixture, breaking up large pieces as necessary to cover.
  4. Cover the crisp first with parchment, then foil. “This eliminates the chance of any ‘tin can’ flavor into the crisp,” Scott says. Place on a foil-lined baking sheet and bake in the preheated oven for 20 minutes. Carefully remove foil and paper from the opposite side of the pan (to keep steam away from your face and hands). Return to oven; bake 30 to 40 minutes more or until top is golden and apples are just tender when pierced with the tip of a paring knife. To ensure the flour in filling is cooked, bake until thickened juices bubble from the fruit. Let cool 15 to 30 minutes before serving. Serve with whipping cream or Scott’s Rich Custard Sauce. Makes 10 servings.

Rich Custard Sauce

  1. Heat milk and vanilla bean, twisted to bruise and release essence, but not split, in a medium-sized nonreactive saucepan to just below the boiling point. Remove from the heat, and allow to sit, covered, for 10 minutes to allow the vanilla bean to infuse the milk.
  2. While the milk is seeping, whisk together the egg yolks and sugar. Remove the vanilla bean, and slowly whisk the hot milk into the sugar-and-egg-yolk mixture. transfer back tot he saucepan, and return the pan to the stove. Cook over medium heat, stirring constantly, until the custard coats the back of the spoon. At no time should the custard reach a simmer or boil. Remove form the heat, and stir in the heavy cream. Pour through a fine-mesh strainer, and stir in vanilla extract and salt. Cool slightly; cover and chill.


To grind your own cinnamon, place a 1-1/2-inch section of stick cinnamon in a spice mill or a coffee grinder set aside just for spices; grind to a fine powder.


Grate nutmeg with a nutmeg grater (find at kitchenware shops and some supermarkets).


These individual apple crisps have all the warm, cozy flavors you want in a fall dessert! 

Juicy, vanilla-laced apples sweeten with maple syrup are topped with a thick layer of buttery, cinnamon-scented oat almond topping. Serve them warm with a big dollop of whipped cream or vanilla ice cream and perhaps a drizzle of salted caramel sauce. 

It’s a great dessert to make when you are entertaining. Prepare it early in the day, refrigerate, and bake it while you are eating dinner. Bonus: it will make your kitchen smell amazing!


You know those moments when you’re craving something sweet, but the last thing you want is having lots of leftovers? That’s where small-batch desserts come in handy.

Single portion apple crisp is probably my favorite fall treat because it’s so simple to throw together, it takes little hands-on time, it makes enough for three servings, and you can really use any fruit you have on hand. 


You probably have all the ingredients on hand. Here’s what you’ll need:

  • Apples – I used Pink Lady, but you can use any apples you have on hand. You need about 3 or 4 medium apples, peeled and chopped into cubes. Feel free to slice the apples, but chopped pieces tend to work better in ramekins. See below for the best apples to use.
  • Maple syrup – You need it for both the filling and for the topping. Use real maple syrup, not maple-flavored pancake syrup. 
  • Cinnamon &  vanilla extract: Use vanilla extract in the apple layer and cinnamon in the topping to kick the taste up a notch.
  • Salt – It balances out all the sweetness.
  • All-purpose flour – It bonds the crumbs together.
  • Rolled oats – For a nutty, chewy texture.
  • Butter – Melted butter makes for a crunchier crisp.
  • Sliced almonds – For added crunch and flavor.


  • Make the apple filling – In a medium bowl, toss together peeled, cored, and cubed apples along with maple syrup and vanilla extract. Divide the filling among 3 ramekins.
  • Make the crumb topping – In another bowl, toss together old-fashioned oats, flour, salt, sliced almonds, maple syrup, and cinnamon. Next, add the melted butter and stir until the butter is well incorporated.
  • Assemble – Top the apples with the cinnamon oat topping and bake until the apples are tender.
  • Serve – Once it’s ready, let it sit for about 5/10 minutes, then serve it with a scoop of vanilla ice cream or with a dollop of homemade whipped cream. It’s also perfectly delicious on its own.


Feel free to experiment and have fun customizing this recipe. Here some suggestions:

  • Fruit: The beauty of a crisp is that it works with practically any fruit. Replace the apples with pears, add cranberries, use berries or stone fruits in the summer, rhubarb in spring.
  • Spices: Try pumpkin spice or apple pie spice instead of cinnamon.
  • Sweetener: Replace the maple syrup with brown sugar, coconut sugar, or honey.
  • Nuts: I used sliced almonds to add some crunchy texture to the topping, but you can use whatever type of nuts you have on hand or omit the nuts entirely. Chopped pecans or walnuts are great choices too.  
  • Make it vegan and/or dairy-free: use vegan butter or coconut oil instead of butter.
  • Make it gluten-free: swap the flour for a gluten-free flour blend or almond flour. Make sure you use gluten-free oats too.


To store – Individual apple crisps will keep covered and refrigerated for up to 3 days. Gently rewarm in the oven or microwave. The crumble topping will continue to absorb moisture from the apples as it refrigerates, so it won’t stay crispy, but it is still delicious!

Make ahead – This is a great dessert to make when you are entertaining. You can assemble the apple crisps a few hours in advance and store it in the fridge until you’re ready to bake them.

To freeze – Cover tightly and freeze for up to three months. You can freeze apple crisp either before or after baking. Allow the crisp to thaw first in the fridge before reheating in the oven or microwave.


What kind of apples should I use for apple crisp?

Look for apples with a firm texture so they don’t turn to mush when baked.
For a sweeter crisp, use Braeburn, Golden Delicious, Jonagold, Fuji, Honeycrisp, or Pink Lady.
If you’d like a tarter crisp, use a tart apple like Granny Smith.

Shall I peel the apples?

It’s up to you! I find apple crisp has the best texture when it’s made with peeled apples.
If you choose to leave the skins on, be sure to wash the apples thoroughly.

What is the difference between apple crisp and apple crumble?

The ingredients are very similar, both desserts include baked fresh fruit. The main difference is in the topping: crisps has oats and crumbles doesn’t. However, these days the names are used interchangeably.

Mini Apple Pies

Total Time: 14m

Yield: 15 mini apple pies


  • 3/4 cup spelt, white, or ap gf flour
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 cup unrefined sugar
  • 3 1/2 tbsp cold buttery spread (or oil, see note)
  • 3/4 cup peeled, finely-diced apple
  • 1 tsp arrowroot or non-gmo cornstarch
  • 1 tbsp pure maple syrup, agave, or honey
  • 1/2 tsp pure vanilla extract


*Using oil will yield a crispier crust, while using non-hydrogenated buttery spread will yield a softer crust. Both will work fine for this recipe.

Preheat oven to 350 F. Grease a mini muffin tin. If desired, put a thin strip of parchment inside each tin (see photo). Set aside. Combine the first 6 ingredients, completely breaking up the butter until fine crumbles form. Press around 2 tsp dough firmly into the bottom of each tin. Stir together remaining ingredients in a bowl, and place a little over 1 tsp of this apple filling on top of each crust. Divide remaining crumbles—around 2 additional tsp per muffin tin—over the apples, pressing firmly down. Bake on the center rack, 14 minutes or until crust is golden and mostly set. Let cool at least 5 minutes before either pulling up the parchment strip or simply going around the sides of the pies with a knife.

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