This small batch apple crumble layers tender cinnamon apples beneath a buttery oat topping, then finishes each serving with lightly sweetened whipped Greek yogurt. It bakes in a smaller 6-inch dish and makes two portions, perfect for sharing or saving.
This is my favorite fall dessert, hands down. Or maybe a tie with my apple yogurt cake. Because who can go wrong with an easy and delicious apple and cinnamon recipe in autumn? (Also true: I make this recipe year-round, not just in the fall.) 🙂
But also, let's talk about the whipped Greek yogurt that balances the sweetness beautifully and makes this version just a little different from the classic. I predict you'll never want to use regular whipped cream or ice cream after you try it. And the oatmeal topping is soft with just a little crunch, perfectly halfway between and apple crumble and an apple crisp.
🌿 Ingredients
Look for Golden Delicious or Honeycrisp apples if you can find them (both are great baking apples and will hold their texture well.) If you like things a little less sweet, opt for Golden Delicious, otherwise go for Honeycrisp.
For oats, I recommend old-fashioned oats (or rolled oats) rather than quick cooking oats for best results. I've tested both ways but found that the quick oats turned a bit too mushy in the end.
I use plain whole milk Greek yogurt for the whipped yogurt (low-fat is also fine). Opt for unsalted butter, and feel free to use either light or dark brown sugar.
See recipe card below for exact quantities.
📝 Instructions
🍅 Use up the extras
Have a little Greek yogurt, cream or a few apples left? Use extra yogurt in one of these Greek yogurt recipes for one, or bake the remaining apples into a batch of apple muffins. Leftover heavy cream would also be perfect for this microwave chocolate mousse for one.
🍳 Recipe
Ingredients
Equipment
Method
- Heat the oven to 350°F (175°C). Butter a 6" x 6" glass baking dish and set aside. Peel and chop ¾ pound apples into bite-sized pieces, and place in a medium bowl.
- Add 1 tablespoon packed brown sugar, 2 teaspoons all-purpose flour, ¼ teaspoon ground cinnamon, and ¼ teaspoon vanilla extract to the apples and mix everything well to incorporate.
- In a separate medium bowl, gently mix ¼ cup old-fashioned oats, 1 tablespoons all-purpose flour, 2 tablespoon packed brown sugar, ¼ teaspoon ground cinnamon and a pinch sea salt together with a whisk. Cube and add 2 tablespoons unsalted butter, and use a pastry cutter or your hands to work everything into a crumbly mixture.
- Pour the apple filling into an even layer in the greased baking dish and then sprinkle in the topping mixture using your hands to even everything out.
- Place on a baking sheet in case of spills and bake for 30-35 minutes on a middle rack in the oven. Bake until the topping is golden brown and the filling is bubbling around the edges.
- Meanwhile, chill a clean mixing bowl and the whisk attachments from your mixer in the freezer for about 5 minutes. Remove them and add ⅓ cup plain Greek yogurt, 3 tablespoons heavy whipping cream, 1 teaspoon granulated sugar, and ¼ teaspoon vanilla extract to the bowl, gradually increasing the speed on your mixer for about 2-3 minutes or until gentle peaks form. Do a taste test and blend in a little extra sugar if necessary.
- Cool the apple crisp for at least 5 minutes once it's out of the oven, serve and top with whipped Greek yogurt, and enjoy!
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