These Mini Apple Crisps have sweet, tender apples with a crunchy crumb topping. Individual apple crisps are perfect for parties and holidays!
Everyone loves apple crisp during the fall and I would choose apple crisp over apple pie any day! Making mini apple crisps is the perfect way to share fall baking with family and friends.
Table of contents
How To Make Mini Apple Crisps
First, put quick-cooking oats, flour, brown sugar, baking powder, and baking soda in a bowl and stir to combine.
Next, add cold, cubed butter and stir to coat it. Then, use a pastry blender to cut the butter. Set the topping aside for now.
Now, put diced apples in a bowl. Then, add granulated sugar, brown sugar, flour, ground cinnamon, and ground nutmeg and stir to coat. Next, divide coated apples between baking cups lined up on a large, rimmed baking sheet.
I used nine of these disposable paper baking cups because they are perfect for parties and for sharing. No dishes to clean after dessert! You can also use ramekins, mini tart pans, or mini pie pans.
Top the mini apple crisps with the crumb topping. Then, bake the individual apple crisps at 375° for 30-35 minutes or until the apples are tender and the crumb topping is golden.
Tip For Success
- Storage: After baking, allow the crisps to cool completely. Then, cover each one with plastic wrap and store them in the fridge until ready to serve.
- Reheating: When ready to serve, unwrap and warm the mini apple crisps. You can reheat them quickly in the microwave or in the oven at 350˚F for about 10 minutes.
- Freezer: You can freeze them before you bake them! Wrap each one with plastic wrap and then foil and place them in an airtight freezer bag for up to two months. To bake, unwrap and loosely cover the tops with foil and bake for 20 minutes. Remove the foil and bake until the apples are tender and the topping is golden.
Serve warm with vanilla ice cream and drizzle with caramel sauce.
Frequently Asked Questions
The best apples to use are tart, firm apples. I suggest granny smith (tart and crisp) or Honeycrisp (sweet, tart, and crisp, but more expensive).
I like using diced apples when making apple crisp because they bake quicker and are easier to eat. No, you don’t have to cut the apples so small.
No, the common cupcake wrappers aren’t sturdy enough. But they could be made in silicone muffin baking cups.
More Apple Recipes
- Bloomin’ Baked Apples are a fun, easy dessert!
- Caramel Apple Cheesecake Dessert has layers of goodness.
- Caramel Apple Mousse Cake is filled with caramel mousse.
- Apple Bars are made with only 5 ingredients!
- Apple Truffles are bite-sized and filled with caramel.
Mini Apple Crisps
Ingredients
Crumb Topping:
- 1 cup quick-cooking oats
- 1 cup flour
- 1 cup brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup cold butter cubed
Mini Apple Crisps:
- 8 cups peeled, diced tart apples
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 tablespoon flour
- 2 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
Crumb Topping:
- Put quick-cooking oats, flour, brown sugar, baking powder, and baking soda in a bowl and stir to combine.
- Add cold, cubed butter. Stir to coat. Use a pastry blender to cut the butter. Set aside.
Mini Apple Crisps:
- Put peeled, diced, tart apples in a bowl. Add granulated sugar, brown sugar, flour, ground cinnamon, and ground nutmeg. Stir to coat.
- Divide coated apples between baking cups lined up in a large rimmed baking sheet.
- Top the mini apple crisps with the crumb topping.
- Bake the individual apple crisps at 375˚F for 30-35 minutes or until the apples are tender and the crumb topping is golden.
- Cool, cover, and store in the fridge until ready to serve. Unwrap and warm the mini apple crisps before serving.
- Optional: Drizzle with caramel sauce and serve with vanilla ice cream or whipped cream.
Video
Lindsey says
Do these have to be refrigerated?
Tonia Larson says
I recommend storing them in the refrigerator.
Sarah Nogueira says
These were amazing!! They had such an amazing flavor and taste! I did have a lot of extra apples, so I filled a pie dish with them. For me, it made about 12 crisps and one big pan.
Sharon says
Would these freeze well, do you think?
Would you please reply to my email? Thanks.
Tonia says
Hi Sharon,
Yes, you can freeze them.
Bake, cool completely, wrap tightly with plastic wrap or foil and place in a gallon sized zip top freezer bags. Thaw in the fridge (at least partially) and warm in the oven at 350 degrees F for 20-25 minutes until heated through.
Enjoy!
Tonia Larson