Preheat oven to 350°F (177°C). Line six 6-ounce ramekins on a baking sheet.

First, brush the 1 Tablespoon of melted butter into ramekins to grease them. In a large bowl, stir the apples, brown sugar, cinnamon, and nutmeg together. Divide apples between ramekins.

Use a fork to mix this crumb topping. Mix the brown sugar, flour, cinnamon, and salt together in a medium bowl. Fold in the melted butter. Keep the mixture as large crumbles and do not over-mix. (If over-mixed, this will turn into a thick paste.) Sprinkle evenly over apples, pressing down into the apples if necessary so it fits. (It’s fine if crumble topping is still piled high on the apples because it bakes down.)

Bake for 32-36 minutes or until topping is lightly toasted and apples appear softened.

Remove from the oven and serve warm. If desired, serve with ice cream and salted caramel on top.

Cover and store leftover crumbles in the refrigerator for up to 2 days. Reheat in the microwave or oven if desired before enjoying. (See next for reheating in oven instructions.)