Apple crisp is one of those desserts that never goes out of style, and turning it into individual cups? Honestly, that’s just fun. These little guys are perfect for parties when you don’t want to mess with slicing and plating.
Jump to RecipeI love how the cinnamon-spiced apple filling bubbles up under a buttery, crunchy topping. And because they’re baked in muffin tins, everyone gets their own crispy edges and gooey center – no more fighting over corner pieces.
You can make these ahead of time and warm them up just before serving. Add a dollop of whipped cream or a scoop of vanilla ice cream, and you’ve got the easiest fall dessert ever.
Mini Apple Crisp Cups
6
servingsKeep the screen of your device on
Ingredients
2 large apples, peeled and diced (Granny Smith or Honeycrisp work well)
1 tablespoon sugar
1 ⁄2 teaspoon cinnamon
1 teaspoon lemon juice
1 ⁄2 cup rolled oats
1 ⁄4 cup all-purpose flour
1 ⁄4 cup brown sugar
1 ⁄4 cup butter, melted
1 ⁄4 teaspoon cinnamon
Nonstick spray
Directions
- Preheat oven to 350°F (175°C). Lightly spray a standard 12-cup muffin tin with nonstick spray.
- In a bowl, toss the diced apples with sugar, cinnamon, and lemon juice.
- In a separate bowl, mix oats, flour, brown sugar, cinnamon, and melted butter until crumbly.
- Divide the apple mixture evenly among the muffin cups. Top each with a spoonful of the oat topping, pressing down lightly.
- Bake for 20–25 minutes, or until the tops are golden brown and the apples are bubbly.
- Let cool slightly. Use a butter knife to loosen the edges and gently remove each crisp.
- Serve warm, optionally topped with whipped cream or a scoop of vanilla ice cream.
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