Go Back

Apple Crisp Bites

Apple crisp bites bake in a muffin pan with tender cinnamon apples and a buttery oat topping. Individual oat crusts hold the filling, and the golden tops make these easy to serve one at a time.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the oat crisp
  • 1.5 cups old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 0.75 cup light brown sugar packed, divided (1/2 cup for the crisp and 1/4 cup for the filling)
  • 1 tsp ground cinnamon divided (1/2 teaspoon for the crisp and 1/2 teaspoon for the filling)
  • 0.25 tsp salt
  • 0.5 cup unsalted butter melted
For the apple filling
  • 3 apples medium, peeled, cored, and cut into 1/4-inch pieces
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch

Equipment

  • 1 12-cup standard muffin pan

Method
 

Make the oat crisp
  1. Preheat the oven to 350°F.
  2. Generously grease a 12-cup standard muffin pan.
  3. Stir together the oats, flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and salt.
  4. Mix in the melted butter until clumps form.
  5. Press 2 tablespoons of the mixture firmly into the bottom and about 1/2 inch up the sides of each muffin cup.
  6. Reserve the remaining mixture for the topping.
  7. Bake for 10 minutes, until the crusts look lightly set.
Make the apple filling
  1. Toss the apples with the remaining 1/4 cup brown sugar, remaining 1/2 teaspoon cinnamon, lemon juice, and cornstarch.
Fill and bake
  1. Divide the apple filling among the crusts.
  2. Sprinkle the reserved oat mixture over the apples.
  3. Bake for 20 to 25 minutes, until the apples are tender when pierced with a paring knife and the topping is golden.
  4. Cool in the pan for 30 minutes.
  5. Gently loosen the edges and lift the bites out.

Notes

For sturdy bites, let them cool in the pan for the full 30 minutes before loosening. Store in an airtight container in the refrigerator for up to 4 days; freezer: yes, freeze for up to 2 months. For a gluten-free version, use certified gluten-free oats and a 1:1 gluten-free flour blend.