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Apple Crisp Bites

Apple crisp bites with buttery shortbread cup shells and a cinnamon-thick apple filling, topped with a clumpy oat crumble and baked until golden. These mini tarts capture the crisp-and-caramel combo in bite-size form.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 24 bites
Course: Dessert
Cuisine: American
Calories: 170
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 unsalted butter cold, cubed
  • 1 tbsp ice water add 1–2 tbsp as needed
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 butter cold, cubed
  • 1 caramel sauce for drizzling

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prep tin
  1. Preheat the oven to 375F and grease a 24-cup mini muffin tin.
  2. Set the tin aside so it’s ready for filling.
Make shortbread cups
  1. Combine all-purpose flour, powdered sugar, and salt, then cut in cold unsalted butter until the mixture looks crumbly.
  2. Add ice water, then press the dough into the mini muffin cups to form a shell.
Cook apple filling
  1. Sauté diced apples with butter, brown sugar, cinnamon, nutmeg, and cornstarch for 5-7 minutes until thickened.
  2. Cool the apple filling before assembling the bites.
Make oat crisp topping
  1. Combine rolled oats, flour, brown sugar, and cinnamon, then cut in cold butter until clumpy.
Assemble and bake
  1. Fill the shortbread cups with the cooled apple filling.
  2. Top each cup with the oat crumble.
  3. Bake for 18-20 minutes at 375F until golden.
  4. Drizzle caramel sauce over the hot bites.

Notes

Pro tip: Cool the apple filling fully so it doesn’t soften the shortbread cups before baking. Store in an airtight container in the refrigerator for up to 4 days; reheat in a 325F oven for 3-5 minutes. Freezing is not recommended for best crisp texture. For a lighter option, use unsalted butter substitutes in both the cups and crumble while keeping the same bake time.