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Apple Crisp Bites

Apple crisp bites are mini muffin tarts with buttery shortbread cups filled with thickened cinnamon-apple filling and a golden oat crumble topping. Bake until the tops turn crisp and the filling stays nestled, then drizzle caramel for a glossy finish.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 24 bites
Course: Dessert
Cuisine: American
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 unsalted butter cold, cubed
  • 1 tbsp ice water use 1 to 2 tbsp as needed
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 for drizzling
  • 1 tbsp caramel sauce for drizzling

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prepare the pan
  1. Preheat oven to 375F and grease a 24-cup mini muffin tin.
  2. Arrange the greased tin on a sheet pan so it slides in and out of the oven easily.
Make the shortbread cups
  1. In a bowl, combine all-purpose flour, powdered sugar, and salt.
  2. Cut in cold unsalted butter until the mixture looks like fine crumbs.
  3. Drizzle in ice water, then press the dough into mini muffin cups to form thin shells.
Cook the apple filling
  1. Sauté diced apples with butter, brown sugar, cinnamon, nutmeg, and cornstarch for 5-7 minutes, stirring, until thickened.
  2. Cool the apple filling until it can be handled, then use it to fill the shortbread cups.
Make the oat crisp topping
  1. Combine rolled oats, flour, brown sugar, and cinnamon.
  2. Cut in cold butter until the mixture forms clumpy oat crumble.
Assemble and bake
  1. Fill each shortbread cup with apple filling.
  2. Top each with oat crumble, pressing lightly so it adheres.
  3. Bake for 18-20 minutes at 375F until the bites are golden.
  4. Drizzle caramel sauce over the hot bites right after baking for a glossy finish.

Notes

For best texture, press the dough firmly but thinly so the cups bake crisp instead of bready. Cool the apple filling before assembling so it doesn’t soak the shortbread, and bake right away for maximum crunch. Store in the refrigerator up to 3 days; reheat briefly in a 350F oven to re-crisp. Freezing is not recommended because the shortbread can soften after thawing. For a lighter option, swap butter for a 1:1 baking spread (or plant butter) and use maple-caramel sauce for a slightly different sweetness profile.