Whisky Apple Crumble Cups
Sweet, spiced apples soaked in whisky and tucked beneath a golden oat crumble topping – these individual crumble cups are a cosy, boozy twist on a comforting classic. With brown sugar and cinnamon adding warmth, and a splash of whisky bringing depth, they’re baked to bubbling perfection in muffin tins or ramekins for easy serving.
Perfect for autumn evenings, dinner parties, or a treat-yourself moment, these little crumbles are best enjoyed warm with a spoonful of Greek yoghurt, cream, or custard. Try swapping apples for pears for a softer, sweeter version – or go bold with a peaty whisky for a smokier finish.
Ingredients:
2 apples, peeled and diced
2 tbsp whisky
2 tbsp brown sugar
1/2 tsp ground cinnamon
50g plain flour
25g butter, cubed
25g oats
Instructions:
Preheat your oven to 180°C (160°C fan). Grease a small muffin tin or use ramekins.
Toss the diced apples with whisky, brown sugar, and cinnamon, then divide between the cups.
In a separate bowl, rub the butter into the flour until crumbly. Stir in the oats and a pinch of sugar.
Sprinkle the crumble mixture over the apples and bake for 15–20 minutes until golden.
Let cool slightly before serving.
Tips & Variations:
Use pears instead of apples for a twist.
Serve with a dollop of Greek yoghurt or custard.
In these recipes we haven’t specified the whisky to use, as you know what you like best, and it also allows you to experiment.
However, if you want a start, a good light, vanilla forward single malt to use would be The Glasgow Distillery’s Original. If you are looking to add some smokey depth, try The English Smokey, or if you want something fruity, try Arran Sherry Cask ‘The Bodega’.
