Go Back

Apple Crisp Bites

Apple crisp bites with buttery shortbread cups and a warm, thick apple cinnamon filling. Bake until the oat crumble topping turns golden, then drizzle caramel over each mini tart for a crisp-meets-tender bite.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the shortbread cups
  • 1.5 cup all-purpose flour
  • 0.25 cup powdered sugar
  • 0.25 tsp salt
  • 0.5 cup cold unsalted butter, cubed
  • 1 tbsp ice water
For 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
For 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 sauce
  • 1 tbsp Caramel sauce for drizzling

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the pan
  1. Preheat the oven to 375F, then grease a 24-cup mini muffin tin so the shortbread cups release cleanly.
Make the shortbread cups
  1. Combine all-purpose flour, powdered sugar, and salt, then cut in cold unsalted butter until the mixture looks like coarse crumbs.
  2. Add ice water 1 tablespoon at a time and press the dough together, then divide and press into the mini muffin cups to form shells with even thickness.
Cook the apple filling
  1. Sauté apples with butter, brown sugar, cinnamon, nutmeg, and cornstarch in a pan for 5-7 minutes, stirring often, until the mixture thickens.
  2. Cool the apple filling completely, so it won’t melt the shortbread or soak the shells before baking.
Make the oat crisp topping
  1. Mix rolled oats, flour, brown sugar, and cinnamon, then cut in cold butter until clumpy, with visible oat and butter bits.
Assemble and bake
  1. Fill each shortbread cup with apple filling, spreading to level the surface without overflowing the rims.
  2. Top each filled cup with oat crumble, pressing lightly so the topping adheres.
  3. Bake at 375F for 18-20 minutes until the mini tart shells are set and the oat topping is golden.
  4. Drizzle caramel sauce over the warm bites so it melts slightly and creates glossy streaks on top.

Notes

Cool the apple filling and the cups to room temperature before baking for cleaner layers and less soggy crust. Store leftovers covered in the refrigerator for up to 3 days; rewarm in the oven at 300F for 5-7 minutes to re-crisp the topping. Freezing works best without the caramel drizzle—freeze baked bites for up to 2 months, thaw overnight in the fridge, then rewarm and drizzle fresh caramel. For a lighter option, use part whole-wheat flour in the topping and cups (swap up to half) to keep the crumble sturdy.