Personal Mini Maple Syrup Apple Crumbles



I have way too many apples at home at any time of the year, particularly during the fall and winter. Nearly every time I’m at the grocery store I pick up apples thinking I’ll bring them for lunch or a snack, which ends up in a mini collection of apples in my refrigerator drawers. So naturally I have to do something about all these apples.


I think the easiest way to use up apples is a quick apple crumble, which hits all the fall-winter spicy-flavor craving sweet spots that seem to be all too present during these colder months. Nothing says cold weather like apple related desserts. To compensate for the fact that I am eating insanely unhealthy I made them personal sized to convince myself that I am capable of portion control, although I ended up eating more than one portion… Oh well.


To jazz up this apple crumble I used maple syrup to sweeten it and also to do something with all the maple syrup I had at home. I was also deficit of brown sugar so I used raw turbinado sugar, which turned out quite nicely. I also had leftover almond meal from multiple failed attempts at macaroons so I threw it in the mix too. So essentially this is a “use-stuff-up” crumble that tastes like a mish mash of yummy!

Personal Sized Maple Syrup Apple Crumbles

Makes 4 individual servings


1/3 cup almond meal
1/2 cup all purpose flour (if you wanted to make this gluten free you could use rice flour or something similar)
1/4 tsp sea salt
1/4 cup raw turbinado sugar (or brown sugar)
4 tbsp cold butter cut into chunks and extra for greasing
2-3 large gala apples peeled and cut into 1/2 ” chunks
1/4 cup grade A maple syrup 1/2 tsp cinnamon
1/4 tsp vanilla extract
1/2 tbsp cornstarch


  1. Preheat oven to 350 degrees Fahrenheit. Grease 4 ramekins on sides and bottom with butter.
  2. Make crumble topping: combine almond meal, flour, salt, and sugar in a bowl. Add butter chunks in and “rub” into flour until evenly distributed, but still contains evident pieces, like wet sand. Set aside
  3. In a large bowl chuck in your apple chunks, maple syrup, cinnamon, vanilla, and cornstarch. Toss together.
  4. Distribute apple filling in the 4 buttered ramekins. Top with the crumble.
  5. Bake for 33-35 minutes until top is lightly browned and apples are fork tender. Let rest for at least 10 minutes. Dig in! (I recommend with vanilla ice cream)
Personal Mini Maple Syrup Apple Crumbles

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