Apple Crumble for Two

soft cinnamon apples, crisp brown sugar crumble and warm custard poured over the top.

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A note from my kitchen

I wanted an apple crumble that still felt like a full, warm dessert without leaving most of a family-sized dish in the fridge. This version gives you two generous servings from one small baking dish, so there’s enough to share but not enough to become a week of leftovers.

I prefer cooking the apples before they go into the oven. They soften in butter, granulated sugar, dark brown sugar and cinnamon, then a small cornstarch slurry turns the juices into a glossy, thick filling. That means the apples are already tender by the time the crumble topping goes on, rather than asking the topping to keep baking while firm fruit catches up underneath.

The topping is made with cold butter and light brown sugar, then chilled while the oven preheats. It bakes into uneven golden crumbs with crisp edges and softer buttery pieces underneath. I nearly always like to serve this warm with a homemade pouring custard, because the custard settles into all the gaps between the crumble and the apples.

What Is Apple Crumble for Two?

Apple crumble for two is a small-batch version of classic British apple crumble, baked in one small dish rather than a large family-sized tray. It has a warm cinnamon apple filling underneath a simple topping made from flour, brown sugar and cold butter.

This recipe makes one shared crumble with two generous servings. The apples are cooked on the stovetop first, lightly thickened, then covered with a chilled crumble topping and baked until the topping is golden and the filling bubbles around the edges.

The topping doesn’t contain oats, so it’s closer to a traditional British crumble than an American-style apple crisp.

Why You’ll Love This Recipe

• It makes two generous servings. You get the comfort of a freshly baked apple crumble without making a large dish of leftovers.
• The apples are tender and soft before baking. Cooking the filling first gives you more control over the texture and prevents firm pieces of apple beneath an over baked topping.
• The filling is buttery, rich and glossy. Dark brown sugar, cinnamon, lemon and a small cornstarch slurry create a thick, spoonable filling rather than a pool of thin apple juice.
• The crumble stays crisp. Cold butter and a short chill help the topping hold onto its uneven crumbs in the oven.
• It’s baked in one small dish. There’s no need to portion the dessert into separate ramekins unless you want to!
• It’s made for warm custard. The crisp, buttery topping and soft cinnamon apples are especially good with a smooth vanilla pouring custard.

What Does It Taste Like?

The apple filling is buttery, warmly spiced and lightly caramelized. Granulated sugar gives it a clean sweetness, while dark brown sugar adds a deeper caramel-like flavour. Cinnamon runs through the apples without overwhelming them, and the squeeze of lemon and pinch of salt keep the filling from tasting flat or overly sweet.

The crumble topping is crisp at the surface and softer where it meets the fruit. Light brown sugar gives it a warm caramel flavour, while the small pinches of cinnamon and salt make the butter and apples taste fuller.

Served warm with custard, it has the contrast I always love in an apple crumble: crisp, crunchy crumb topping, tender fruit and a smooth sauce running through both.

How to Serve Apple Crumble

My first choice will always be warm homemade vanilla custard. The custard should be smooth and pourable rather than thick like pastry cream, so it runs over the crumble and settles around the apples.

Vanilla ice cream is another good option if you want a hot-and-cold dessert. You can also serve the crumble with cold heavy cream, lightly whipped cream or simply eat it warm on its own.

Let the crumble rest for about 10 minutes before serving. The filling will still be warm, but the brief rest gives the thickened apple juices time to settle and allows the crumble topping to become a bit more crisp and firm so each spoonful holds together more neatly.

ingredient Notes

The exact measurements are in the recipe card below. These are just the ingredients required to make this recipe.

For the Apple Filling

• Apples – Use firm apples that keep some shape as they cook. Granny Smith, Braeburn and Pink Lady all work well, or use a mixture of tart and sweeter apples for a more balanced filling.
• Unsalted butter – The butter coats the apples and gives the filling a rounder, richer flavour before the sugar is added.
• Granulated sugar and dark brown sugar – Granulated sugar sweetens the fruit cleanly, while dark brown sugar brings a deeper caramel note and makes the juices taste rich and warm.
• Ground cinnamon – One teaspoon gives the filling a nice cinnamon flavour without overpowering the apples. But you can adjust the amount of cinnamon to your taste.
• Lemon juice – A small squeeze of lemon juice brightens the apples and balances both sugars. The finished crumble should not taste lemony.
• Fine salt – A pinch or two will be enough to sharpen the apple and caramel flavours.
• cornstarch and water – A cornstarch slurry will thicken the released apple juices without leaving dry patches or floury lumps.

For the Crumble Topping

• Plain flour or all-purpose flour – This forms the structure of the crumble. Weigh it with a scale if possible so the topping doesn’t become dry or powdery.
• Light brown sugar – Brown sugar gives the topping a softer caramel flavour and helps the exposed crumbs brown in the oven.
• Cold unsalted butter – Keep the butter cold and cut it into small cubes. Small pieces rub into the flour easily while a few larger crumbs create a more varied, textured topping.
• Cinnamon and salt – Only a small amount of each is needed. They should complement the filling rather than turn the topping into a separate strongly spiced layer.

Equipment You’ll Need

You’ll need a peeler, chopping board, sharp knife, medium frying pan or saucepan, a spoon or spatula for cooking, a mixing bowl and a small baking dish or oven-safe skillet.

The dish I used for this is 27 x 15.5 x 6cm, but a round dish, a small pie dish or a similarly sized oven-safe skillet will all work fine and give the apples enough depth without spreading the crumble too thinly.

If the pan used for the apples is small, oven-safe and suitable for serving, you can also just leave the filling in it and bake the crumble in the same pan.

How to Make Apple Crumble for Two

The exact ingredient amounts and condensed instructions are in the recipe card. The stages below are step by step instructions with images to give you an idea of the colour and texture to look for throughout the recipe.

1. Prepare the Apples

Peel the apples, cut them into quarters and remove the cores. Slice each quarter into strips, then cut across the strips to make small, evenly sized pieces.

The pieces don’t need to be perfectly identical, but keeping them close in size helps them soften at the same rate.

2. Cook the Apple Filling

Melt the unsalted butter in a medium frying pan or saucepan over medium heat.

Add the diced apples, granulated sugar, dark brown sugar, cinnamon, salt and lemon juice. Stir until the apples are evenly coated, then cook for 7–9 minutes, stirring regularly, until the apples soften.

The apples should release some juice and begin to soften, but they should still hold their shape. They will continue cooking in the oven.

3. Thicken the Apple Juices

Stir the cornstarch and cold water together in a small bowl until completely smooth.

Pour the slurry into the pan while stirring the apples. Cook for another minute or two, until the liquid around the fruit looks glossy and lightly thickened.

Transfer the filling to the small baking dish and spread it into an even layer. set it aside while you make the crumb topping.

4. Make the Crumble Topping

Add the flour, light brown sugar, cinnamon and salt to a mixing bowl. Stir them together until combined, making sure to break up any firm lumps of brown sugar.

Add the cold cubed butter. Rub the cold butter into the dry ingredients with your fingertips until the mixture looks like coarse crumbs with a mixture of fine pieces and larger clumps.

Stop as soon as there is no loose dry flour at the bottom of the bowl. Overworking the mixture can warm the butter and soften the crumble too much.

5. Chill the Crumble and Preheat the Oven

Place the bowl of crumble in the fridge while you preheat the oven.

Preheat the oven to 180°C or 350°F for 10-15 minutes. The short chill time in the fridge keeps the butter in the crumble topping firm while the oven heats up and helps the topping retain its crumbly texture.

6. Assemble and Bake

Once the oven is hot, take the crumble from the fridge and scatter it evenly over the apple filling.

Leave the topping loose rather than pressing it down. A few larger clumps are useful because they give the baked crumble a bit more texture.

Bake for 22-25 minutes, or until the crumb topping is golden and the apple filling is visibly bubbling around the edges.

7. Rest and Serve

Let the apple crumble stand for about 10 minutes after baking. The filling will thicken slightly as it settles and the topping will firm up and become easier to spoon without breaking into fine crumbs.

Serve warm with pouring custard, vanilla ice cream or cold cream.

Tips for the Best Apple Crumble for Two

• Cut the apples evenly. Small pieces will cook quickly and give you a balanced spoonful of fruit and crumble.
• Don’t cook the apples until mushy. They should be partly tender on the stovetop because they continue softening in the oven.
• Mix the cornstarch slurry separately before adding it. Cornstarch can clump if it’s sprinkled directly over hot fruit. Cold water disperses it evenly.
• Use genuinely cold butter. Warm or softened butter can make the topping greasy and dense rather than crumbly and crisp.
• Keep some larger crumbs. A completely fine, sandy mixture bakes more evenly but has less contrast in texture. Small clumps create crisp ridges and buttery centres.
• Chill the topping in the fridge while the oven heats. This gives the butter time to firm up again after being rubbed into the flour.
• Look for bubbling at the edges. A golden top is important, but visible bubbles also show that the filling is hot and thickened throughout.
• Rest it before serving. About ten minutes is enough for the apple juices to settle without letting the dessert become cold.

Make Ahead and Storage

Making the Components Ahead

The apple filling can be cooked one day ahead. Transfer it to the baking dish, let it cool completely, cover and refrigerate.

The crumble topping can also be mixed one day ahead and kept covered in the fridge. Store it separately from the apples so it doesn’t absorb moisture before baking.

When you’re ready to bake, scatter the cold crumble over the chilled apple filling. The apple crumble may need a few extra minutes in the oven because the apples are starting cold.

Storing Leftovers

Cover any leftover apple crumble and keep it in the fridge for up to three days.

Reheat it in a 180°C or 350°C oven for around 10–15 minutes, until the apples are hot. The oven restores more of the topping’s texture than the microwave.

A microwave is quicker for a single serving, but the crumble will become softer.

Frequently Asked Questions

What Are the Best Apples for Apple Crumble?

Firm apples that keep some shape are the easiest to use, as they won’t become too soft or mushy. Granny Smith gives a sharper filling, while Braeburn and Pink Lady are a little sweeter.

A mixture of tart and sweet apples gives the filling more depth, but using one variety is completely fine.

Do I Have to Cook the Apples Before Baking?

For this recipe, yes. The stovetop step softens the apples and lets you thicken their juices before the crumble goes into the oven.

Because the dessert is small, cooking the fruit first also prevents the topping from becoming too dark in the oven while waiting for raw apples to soften underneath.

Can I Make Two Individual Apple Crumbles?

Yes. You can divide the cooked filling and crumble between two smaller oven-safe dishes or ramekins.

Begin checking them a few minutes earlier because two shallow portions may bake more quickly than one shared dish.

Why Is My Apple Crumble Filling Runny?

The cornstarch may not have cooked for long enough after it was added, or the crumble may have been served immediately from the oven.

Cook the slurry with the apples until the juices look glossy and lightly thickened, then let the baked crumble rest for 5–10 minutes before serving.

Why Is My Crumble Topping Soft?

The butter may have become too warm, the topping may have been pressed firmly over the fruit or the crumble may need a little longer in the oven.

Use cold butter, chill the topping while you preheat the oven, scatter it loosely over the filling and bake until the surface is golden and the crumble is crisp. The crumble will also crisp up a bit as it cools, so it might be a little soft straight out of the oven.

Stored leftover crumble naturally becomes softer as it absorbs moisture from the apples.

Can I Make Apple Crumble Without Cornstarch?

You can leave it out, but the apple juices will be looser and may pool at the bottom of the dish.

The small amount used here doesn’t make the filling set firmly. It simply turns the butter, sugar and apple juices into a light sauce around the fruit.

Can I Double This Recipe?

Yes. Double every ingredient and use a larger baking dish so the apple filling remains in a similar-depth layer.

The baking time may be slightly longer. Use the colour of the topping and bubbling filling as the final guide.

What Is the Difference Between Apple Crumble and Apple Crisp?

A British-style apple crumble usually has a topping made from flour, sugar and butter. An American-style apple crisp often includes oats and sometimes nuts.

This recipe uses a flour-and-butter crumble topping without oats.

Can I Serve Apple Crumble with Custard?

Yes. Warm pouring custard is, in my opinion, one of the best accompaniments for apple crumble because it runs through the crisp topping and soft fruit.

A smooth homemade vanilla custard made with egg yolks is especially good poured straight over each serving.

More Small-Batch Desserts

For another warm dessert for one or two, try my brownie cups for two with crackly tops and fudgy centres.

My single serve chocolate chip cookie is a good option when you want one freshly baked cookie without a full batch of dough.

You can also browse the full small batch recipes collection for cookies, brownies, breakfasts and desserts made in smaller portions.

For more cinnamon, caramel and brown butter bakes, see my fall baking recipes collection.

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Easy Apple Crumble Recipe for Two

An easy small-batch apple crumble recipe baked in one dish for two, with soft cinnamon apples and a crisp brown sugar topping

★ ★ ★ ★ ★

5.0 from 1 rating

• 20 minprep
• 35 mincook
• 1 hr and 5 mintotal
• 2servings

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ingredients

15 ingredients

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Ingredients are shown at original amounts.

Apple Filling

• 4 small apples, about 440g whole or 350g after peeling, coring and dicing
• 25g unsalted butter (1 tbsp + 2 tsp)
• 30g granulated sugar (2 tbsp + 1 tsp)
• 30g dark brown sugar (2 tbsp + 1 tsp)
• 1 tsp ground cinnamon (adjust to your taste)
• Pinch of salt
• Squeeze of lemon juice
• 1 tsp cornstarch
• 1 tbsp water

Crumble Topping

• 100g plain flour or all-purpose flour (½ cup + 2 tbsp)
• 65g light brown sugar (¼ cup + 1 tbsp)
• Pinch of ground cinnamon
• Pinch of salt
• 65g cold unsalted butter, cut into small cubes (¼ cup + 1 tbsp)

To Serve

• Warm homemade vanilla custard, vanilla ice cream or cold cream, optional

method

12 steps

1. Peel, quarter and core the apples. Cut them into small, evenly sized pieces.
2. Melt the butter in a medium frying pan or saucepan over medium heat.
3. Add the apples, granulated sugar, dark brown sugar, cinnamon, salt and lemon juice. Mix everything together, and cook for 7–9 minutes, stirring regularly, until the apples begin to soften and release their juices but still hold their shape.
4. Mix the cornstarch and water in a small bowl until smooth.
5. Pour the cornstarch slurry into the apples while stirring it in. Cook for a minute or two, until the juices look glossy and lightly thickened.
6. Transfer the apple filling to a small baking dish or leave it in a suitably sized oven-safe skillet. Spread it into an even layer.
7. To make the crumble, mix the flour, light brown sugar, cinnamon and salt in a medium bowl.
8. Add the cold butter and rub it into the dry ingredients with your fingertips until coarse crumbs form, leaving a few larger clumps.
9. Place the crumble in the fridge. Preheat the oven to 180°C or 350°F for 10-15 minutes.
10. Once the oven is hot, scatter the chilled crumble loosely over the apples without pressing it down.
11. Bake for 22-25 minutes, until the topping is golden and the filling bubbles around the edges.
12. Rest for 5–10 minutes, then serve warm with pouring custard, ice cream or cream.

notes

• Use firm apples that hold some shape during cooking. Granny Smith, Braeburn and Pink Lady are all suitable.
• Adjust the amount of cinnamon according to your taste.
• The apple pieces should be partly tender after the stovetop step, not completely soft.
• Leave some larger crumbs in the crumble for a more textured topping.
• To make two individual crumbles, divide the filling and topping between two smaller dishes or ramekins and begin checking a few minutes earlier.
• Baking times may vary depending on the size of your dish.
• Store leftovers covered in the fridge for up to three days.

tools

10 tools

• Digital kitchen scale or measuring cups
• Measuring spoons
• Vegetable peeler
• Chopping board
• Sharp knife
• Medium frying pan or saucepan
• Small bowl for the cornstarch slurry
• Medium mixing bowl
• Silicone spatula or wooden spoon
• Small baking dish or oven-safe skillet