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Apple Crisp Bites

Apple crisp bites made in a muffin tin with buttery shortbread shells and a golden oat crumble topping. Filled with thick, cinnamon-nutmeg sautéed apples and finished with a caramel drizzle for a crisp-tender bite.
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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
  

Shortbread cups
  • 1.5 cup all-purpose flour
  • 0.25 cup powdered sugar
  • 0.25 tsp salt
  • 0.5 cup cold unsalted butter, cubed
  • 2 tbsp ice water
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
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
Caramel drizzle
  • 0.5 cup caramel sauce for drizzling

Equipment

  • 1 sheet pan
  • 1 mini muffin tin

Method
 

Preheat and prep
  1. Preheat your oven to 375°F and grease a 24-cup mini muffin tin.
  2. Grease thoroughly so the shortbread shells release cleanly after baking.
Make the shortbread cups
  1. Combine all-purpose flour, powdered sugar, and salt, then cut in cold cubed butter until the mixture looks like fine crumbs.
  2. Add ice water one tablespoon at a time and press the dough into each mini muffin cup to form a shell, keeping the edges even.
Cook and cool the apple filling
  1. Sauté diced apples with butter, brown sugar, cinnamon, nutmeg, and cornstarch for 5-7 minutes, stirring until thickened and glossy.
  2. Cool the apple filling completely before filling the shortbread cups so the cups stay crisp.
Make the oat crisp topping
  1. Combine rolled oats, flour, brown sugar, and cinnamon, then cut in cold cubed butter until the mixture forms clumpy crumbs that hold together when squeezed.
Assemble and bake
  1. Fill each shortbread cup with apple filling and top with oat crumble.
  2. Bake for 18-20 minutes at 375°F until the tops are golden and the shortbread looks set around the edges.
  3. Drizzle caramel sauce over the warm apple crisp bites and serve once the caramel looks slightly set.

Notes

Pro tip: press the shortbread dough firmly into the muffin tin for sturdy cups that don’t collapse. Refrigerate leftovers in an airtight container up to 3 days; reheat briefly in a 325°F oven until crisp again. Freezing is not recommended because the shortbread can soften after thawing. For a lighter swap, use part-skim butter in the shortbread and topping to reduce richness while keeping the crumble texture.