READY IN ABOUT 1¼ hrs

Apple Crisp Cups

Read Reviews (140)

"A yummy one-biter! Whenever I ask 'what can I bring?' these top the list! Sweet cinnamon-scented apples held in a buttery crispy oatmeal cup and crunchy sweet topping. I like to make sweet treats to share with friends. I came up with this recipe so that I could bake and take apple crisp to share easily with everyone." — weeble

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease 4 12-cup mini-muffin tins.
Mix apples, water, white sugar, and 1/2 teaspoon of cinnamon together in a saucepan, and bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from heat.
Combine flour, oats, brown sugar, 1 teaspoon of cinnamon, and nutmeg in a large bowl; cut the butter into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Place a heaping tablespoon of the crust mixture into a mini muffin cup, and press it into the cup so that it covers the bottom and pushes up the sides of the cup. Make the crust go all the way to the top of the little muffin cup, and patch any holes with more crust mixture. There will be crust mixture left over. Place about 2 teaspoons of apple filling in the crust. Sprinkle about 1 teaspoon of the remaining crust mixture on the filling.
Bake in the preheated oven until golden brown, 15 to 20 minutes.

Kitchen-Friendly View

PREP 45 mins
COOK 20 mins
READY IN 1 hr 5 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 11, 2010

hello. i'm the submitter of this recipe. i forgot to add an important side note to this recipe. if i have apple juice on hand, i'll use it in place of the water. i find that it adds another layer of flavour and sweetness to the apples.

—weeble

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Most Helpful Critical Review

Nov 08, 2010

although the idea of this recipe sounded delicious, when it was done, i was wishing i made a real apple crisp pie instead. there was just too much crisp on the bottom (my fault, i know) and not enough apples. plus, i didnt really like the taste of the crisp either. not really a fan of using oats in a crisp. gives it too much of an oatmeal taste to me.

—Amanda

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154 Ratings

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Oct 20, 2010

REALLY awesome! I only had honeycrisp apples on hand and those worked beautifully. It IS a bit labor intensive, pressing the crust into all those little tins, but so worth it in the end. Tip on making the crust easier - cube your cold butter up and put it in the freezer. Put all of the crust mixture except the oats into your food processor, then add the frozen butter. Pulse until resembles coarse crumbs. Transfer to a big bowl and then mix in the oats. MUCH faster than cutting it in and distributes beautifully. I made these exactly as described but did add a little vanilla to the apples. Very delicious. Took longer than stated to cook, about 30 minutes. Ultimately I put the broiler on to brown the tops better. I will make these often in the fall. Thanks for the recipe!

—Joe's nani

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Oct 25, 2010

These are delicious! I have become a HUGE fan of these little treats. They are the perfect little dessert! I have made these many times since I discovered this recipe. The thing that makes it so perfect is that you can make the crisp part and the filling part ahead of time and refrigerate it. Put together the cups and filling just before you need them. Bake them as directed. However, the *best* thing is that you can actually make them, bake them and then freeze them. They are actually *perfect* this way and taste exactly the same as freshly baked and cooled. Pop them out on the counter just a little while before a party or guests coming. I keep them in the freezer now because you can actually defrost them in the microwave, too, in just a few seconds. They are great to have on hand. I do cut down on the butter by about 1/3, but other than that these are the absolutely perfect little treat. Thanks, Weeble!

—MomTo6

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Oct 19, 2010

This is a wonderful crisp recipe and a clever idea! The recipe, followed as written, did give me some trouble though. I just could not get the crust to the proper consistency for pressing in the pans by hand, so I put it through my food processor and pulsed until it started to clump. If you don't have a processor, then I would recommend softening your butter to at least room temperature before cutting in. I might even try that next time, as it was a fiddle trying to get that much volume of crust through my processor (I did it in two batches ~ I also might reduce the crust mixture next time as I had one cup left over after the final topping). I ended up short of apple filling by one whole pan, so it might be helpful to know how many cups are needed for the recipe instead of number of apples. Chopped pecans would be a wonderful addition to the topping. Thank you for sharing the recipe with us.

—CC♥'s2bake

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Oct 19, 2010

Excellent, Weeble; thanks! Used apple cider in place of water. Sliced butter and put in freezer for 20 minutes; placed all dough ingredients in food processor, zapped twice to distribute evenly, then added frozen butter and used one-minute pulses until pea sized. Quartered dough, left 3 portions in fridge while working first batch. GOOD IDEA: I used pestle (from mortar and pestle set) to press dough neatly to fit mini tin muffin pan. Am using leftover crust for toppings on any baked apples, pears, or other fruit.

—Poppajohn

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Oct 11, 2010

I made these before they got published, so I thought I would transfer my review over : These are awesome Weeble! Let me start by saying I didn't quite follow the recipe. I halved it, thinking, I don't have that many pans. Not realizing it was mini muffins. So I made big ones! I am trying to use apples out of the freezer, so I had already cooked them in the microwave. I just add butter, sugar, brown sugar, apple pie spice, and cinnamon after draining some of the water off. That was when I remembered your recipe, so I used the crust part. I realized they were supposed to be mini's when I tried to take them out of the pan, LOL! That would work much better holding together, but I got them cooled enough, put a cookie sheet over the pan, flipped them out and they held together. Tastes so good!I'll do the mini crisps next time, I still have more apples! Thanks.

—sassyoldlady

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Oct 20, 2010

TASTY! I used a mix of granny smith, honey crisp, and Jonathan apples. Just because I had them on hand. I found cutting in the butter was easier using two butter knives. I think I'll try a food processor next time to save time. I ran out of the apple mix after filling about 40. I filled the rest with some canned peaches and they were also very tasty. My 13yo daughter liked the ones filled with peaches better then the apple. So if you run out of the apple mix try the peaches or what ever else you might have in the cabinets. The cooking time was right on for me, about 18 min.

—Jimby1960

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Nutrition

Calories
109 kcal
5%

Carbohydrates
13.1 g
4%

Cholesterol
15 mg
5%

Fat
6.1 g
9%

Fiber
0.8 g
3%

Protein
1.1 g
2%

Sodium
43 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Apple Crisp Cups

Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories: 109
Calories from Fat: 55

% Daily Value *
Total Fat 6.1g 9 %
Saturated Fat 3.7g 19 %
Cholesterol 15mg 5 %
Sodium 43mg 2 %
Potassium 40mg 1 %
Total Carbohydrates 13.1g 4 %
Dietary Fiber 0.8g 3 %
Protein 1.1g 2 %
Sugars 6.4g
Vitamin A 4 %
Vitamin C 1 %
Calcium 1 %
Iron 4 %
Thiamin 7 %
Niacin 5 %
Vitamin B6 < 1 %
Magnesium 3 %
Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.