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Apple Crisp Bites

Apple crisp bites with buttery shortbread cups and a golden oat crumble topping. Mini tarts bake until set, with thick caramelized apple filling visible under the crisp crumble and finished with a caramel drizzle.
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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
  

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 and kept cold.
  • 1 tbsp ice water Add 1-2 tablespoons 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 and cold.
  • 1 caramel sauce For drizzling.

Equipment

  • 1 sheet pan
  • 1 mini muffin tin

Method
 

Prepare the oven and pan
  1. Preheat the oven to 375F and grease a 24-cup mini muffin tin.
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 crumbly.
  3. Add ice water 1 tablespoon at a time, mixing until you can press the dough into each cup.
  4. Press dough into the mini muffin cups, forming a shell shape with even thickness.
Cook the apple filling
  1. Sauté apples with butter, brown sugar, cinnamon, nutmeg, and cornstarch over heat until thickened, about 5-7 minutes.
  2. Cool the apple filling completely before assembling the bites.
Make the oat crisp topping
  1. Combine rolled oats, flour, brown sugar, and cinnamon.
  2. Cut in cold butter until the mixture forms clumpy crumbs.
Assemble and bake
  1. Fill each shortbread cup with apple filling.
  2. Top each with oat crumble, covering the filling with a crisp layer.
  3. Bake at 375F for 18-20 minutes until the edges are set and the tops are golden, with a visibly crisp crumb texture.
  4. Drizzle caramel sauce over the warm apple crisp bites for a glossy caramel finish.

Notes

For clean cup edges, press the shortbread firmly but avoid overpacking so the shells don’t split in the oven. Cool the apple filling before filling the cups to prevent soggy bottoms; store in an airtight container in the refrigerator for up to 4 days, and reheat at 350F for 5 minutes. Freezing is not recommended because the shortbread texture softens after thawing. If you want a lighter option, use reduced-fat butter in the shortbread and topping while keeping the same bake time.