Amelia Grace Sometimes a big family-sized crumble isn’t quite what’s needed, and this is my go-to for those occasions, individual apple crumbles baked in ramekins, ready in a fraction of the time a large dish takes.
This version is built for speed and portion control, perfect for a dinner party where you want each guest to have their own neat little pudding, or simply for when you want a crumble without committing to a large dish that needs eating over several days.
Why Individual Portions Bake So Much Faster Than a Large Dish
The size and depth of whatever you’re baking in has a significant effect on cooking time, and this is particularly noticeable with crumble.
A large baking dish has a much greater depth of fruit filling at its centre, meaning heat has to penetrate further to properly cook and bubble the filling all the way through.
Individual ramekins, by contrast, have a much shallower depth of filling, so heat reaches the centre far more quickly, cutting the baking time down considerably compared to a large family-sized crumble.
Ingredients for Delia Smith Individual Apple Crumbles
Apple Filling:
- 500g cooking apples, peeled, cored and diced small
- 50g caster sugar
- 1 tsp ground cinnamon
- Zest of ½ lemon
Crumble Topping:
- 100g plain flour
- 60g cold unsalted butter, cubed
- 50g demerara sugar
- A pinch of salt
How to Make Delia Smith Individual Apple Crumbles — Step by Step
Step 1 — Preheat and Prepare
Preheat your oven to 190°C (170°C fan / Gas 5). Have 4 individual ramekins ready.
Step 2 — Prepare the Apple Filling
Toss the diced apples with the caster sugar, cinnamon and lemon zest.
Step 3 — Divide the Filling
Divide the apple mixture evenly between the ramekins, filling each about two-thirds full.
Step 4 — Rub in the Butter
In a separate bowl, rub the cold, cubed butter into the flour with your fingertips until it resembles coarse breadcrumbs with some larger, uneven clumps.
Step 5 — Add the Sugar
Stir in the demerara sugar and salt.
Step 6 — Top the Ramekins
Scatter the crumble topping evenly over the apple filling in each ramekin, covering it completely.
Step 7 — Bake
Place the ramekins on a baking tray and bake for 20–25 minutes, until the topping is golden and the fruit is bubbling at the edges.
Step 8 — Rest Briefly
Leave to stand for a couple of minutes before serving warm.
My Top Tips for the Best Delia Smith Individual Apple Crumbles
Dice the apples small. Smaller pieces cook through more quickly, which suits the shorter baking time of individual portions perfectly.
Keep the butter properly cold for the topping. This is what gives you a crumble topping with real texture rather than one that bakes flat and sandy.
Don’t overfill the ramekins. Leave a little space at the top so the filling doesn’t bubble over the sides as it bakes.
Place the ramekins on a baking tray. This makes them much easier and safer to move in and out of the oven, and catches any overspill.
Serve straight from the oven. These individual crumbles are at their absolute best eaten hot, with the topping still properly crisp.
Serving Suggestions
Serve warm, straight from the ramekin, with a jug of custard or a scoop of vanilla ice cream melting into each one. This format makes for a lovely, neat dessert when entertaining.
How to Store Delia Smith Individual Apple Crumbles
In the fridge: Store any leftovers in the ramekins, covered, for up to 2 days. Reheat in the oven to keep the topping crisp.
At room temperature: Fine for a few hours, covered loosely.
In the freezer: Freeze unbaked, well wrapped, for up to 2 months. Bake from frozen, adding a few extra minutes to the cooking time.
Delia Smith Individual Apple Crumbles Recipe
Ingredients
Method
- Preheat oven to 190°C (170°C fan / Gas 5). Have 4 ramekins ready.
- Toss apples with sugar, cinnamon and lemon zest.
- Divide between ramekins, filling two-thirds full.
- Rub cold butter into flour until it resembles coarse breadcrumbs.
- Stir in demerara sugar and salt.
- Scatter topping evenly over each ramekin.
- Bake on a tray for 20–25 minutes until golden and bubbling.
- Rest briefly before serving warm.
Notes
Frequently Asked Questions About Delia Smith Individual Apple Crumbles
Can I make these ahead and bake later?
Yes, you can assemble the ramekins (apple and topping both) ahead of time and keep them covered in the fridge for a few hours, then bake fresh just before serving.
Can I use a different fruit instead of apple?
Yes, pears, or a mix of apple and blackberry, both work well in place of apples alone, following the same method.
Why did my topping brown too quickly?
Individual ramekins bake faster than a large dish, so keep an eye on them from around 18 minutes, covering loosely with foil if the topping is colouring faster than the fruit is cooking.
Can I make a larger batch for more servings?
Yes, simply multiply all the quantities to suit the number of ramekins you need, keeping the baking time roughly the same since each portion is still individually sized.
