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Apple Crisp Bites

Apple crisp bites in mini tart form with buttery shortbread cups and a crunchy oat crumble. Juicy, cinnamon-nutmeg apple filling thickens on the stovetop for a spoonable bite, then bakes until deeply golden.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 24 bites
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

For the shortbread cups
  • 1.5 cup all-purpose flour
  • 0.25 cup powdered sugar
  • 0.25 tsp salt
  • 0.5 lb unsalted butter, cubed Keep cold.
  • 1 tbsp ice water Use 1–2 tbsp as needed.
For apple filling
  • 3 apples, peeled and finely diced
  • 3 tbsp brown sugar
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tbsp cornstarch
  • 1 tbsp butter
For oat crisp topping
  • 0.5 cup rolled oats
  • 0.25 cup flour
  • 0.25 cup brown sugar
  • 0.5 tsp cinnamon
  • 3 tbsp cold butter, cubed Keep cold.
  • 1 Caramel sauce for drizzling

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Prep and shortbread cups
  1. Preheat oven to 375F, then grease a 24-cup mini muffin tin.
  2. Combine all-purpose flour, powdered sugar, and salt, then cut in cold unsalted butter until crumbly.
  3. Add ice water a little at a time, then press the dough into mini muffin cups to form shells.
Cook apple filling
  1. Sauté apples with butter, brown sugar, cinnamon, nutmeg, and cornstarch for 5-7 minutes until thickened.
  2. Cool the apple filling completely before assembling.
Make oat topping and bake
  1. Combine rolled oats, flour, brown sugar, and cinnamon, then cut in cold butter until clumpy.
  2. Fill shortbread cups with apple filling, then top each with oat crumble.
  3. Bake for 18-20 minutes at 375F until golden, then drizzle with caramel sauce right after baking.

Notes

For the crispiest crumble, keep butter cold and avoid over-mixing the oat topping. Once baked, store covered in the fridge for up to 3 days and rewarm at 300F for 5 minutes. Freezing is not recommended because the shortbread can soften after thawing. For a lighter option, use reduced-fat butter and substitute part of the brown sugar with a no-sugar-added brown sugar blend if you want less sugar without changing the method.