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These Apple Cinnamon Breakfast Crumble Cups are like a small apple crisp you can eat before work. Soft, cinnamon-spiced apples sit under a buttery oat crumble, baked in individual ramekins so each one is its own portion.
They’re made from apples, oats, butter and brown sugar, which keeps the cost low. They’re also a good use for apples that have gone a little soft in the fruit bowl, since those cook down beautifully and would otherwise be thrown away.
Bake a batch on the weekend, cover the ramekins and keep them in the fridge. In the morning, warm one up and eat it right from the dish.
Ingredients and Swaps
- Apples: Any variety works. Firmer apples like Gala, Fuji or Granny Smith hold a little more texture. Soft, wrinkled apples are fine here.
- Oats: Quick oats make a topping that holds together. Old-fashioned oats work and give a looser, chewier crumble.
- Butter: Salted or unsalted. Coconut oil is a dairy-free swap.
- Brown sugar: Maple syrup or honey can replace it in both the filling and the topping.
- Ramekins: Six 6-ounce oven-safe ramekins, about 3½ inches across. We like these white porcelain ramekins, which also work for custards, mini pot pies and dipping sauces. No ramekins? See the questions below for a baking dish or muffin tin.
Tips for the Best Crumble Cups
- Dice the apples small. Pieces about ¼ inch across cook evenly and pack neatly into the ramekins.
- Set the ramekins on a sheet pan before filling. It’s easier to move them in and out of the oven, and it catches any juice that bubbles over.
- Press the topping down gently with the back of a spoon so it stays on top of the apples.
- Look for bubbling at the edges. The topping should be golden and the apple juices should bubble up around the sides.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $1.87 from Walmart, $1.77 from ALDI · Per Serving – $0.30 to $0.31
Apple Cinnamon Breakfast Crumble Cups
Ingredients
Method
- Heat the oven to 350°F. Lightly grease six 6-ounce ramekins and set them on a sheet pan.
- Melt 1 tablespoon of butter in a skillet over medium heat. Add the apples, 2 tablespoons of brown sugar and the cinnamon. Cook for 5 minutes, stirring, until the apples begin to soften. Stir in the lemon juice, if using.
- In a bowl, stir together the oats, melted butter, 3 tablespoons of brown sugar and the salt until the oats are evenly coated.
- Divide the apples and their juices among the ramekins.
- Spoon the crumble over the apples and press it down gently.
- Bake for 20–25 minutes, until the topping is golden and the apples are bubbling at the edges.
- Cool for 10 minutes before serving. The ramekins stay hot for a while.
Notes
- No ramekins? Bake in a greased 8×8-inch dish for 25–30 minutes, or in 8 greased muffin cups for about 20 minutes.
- Add 2 tablespoons of chopped walnuts or pecans to the topping.
- Serve with yogurt for a more filling breakfast.
- Pears can replace the apples.
How to Serve Them
Eat them warm, straight from the ramekin, or top each one with a spoonful of plain or vanilla yogurt for a fuller breakfast. A drizzle of peanut butter or a few chopped nuts adds protein. For more breakfasts to prep ahead, see Blueberry Baked Oatmeal Squares and The Best Make-Ahead Breakfasts for Busy Mornings.
Storage and Reheating
- Let them cool, cover each ramekin with foil or plastic wrap and refrigerate for up to 4 days.
- Reheat in the microwave for 45 to 60 seconds if your ramekins are microwave-safe, or in a 350°F oven for about 10 minutes.
- Freeze, covered, for up to 2 months. Thaw overnight in the fridge before reheating, since porcelain can crack if it goes straight from the freezer into a hot oven.
Breakfast Crumble Cup Questions
Do I need ramekins?
No. Bake everything in a greased 8×8-inch baking dish for 25 to 30 minutes and scoop it into bowls, or use a muffin tin (see below).
Can I make them in a muffin tin?
Yes. Grease 8 cups of a standard muffin tin well or use liners, divide the apples and topping, and bake for about 20 minutes. Let them cool in the pan for 15 minutes before lifting them out. They’re softer than the ramekin version, so a fork helps.
Do I need to peel the apples?
No. The peel softens as it cooks and saves you a step.
Can I use other fruit?
Yes. Pears work the same way. Berries or peaches can go into the ramekins without the stovetop step.
