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Apple Crisp Bites

Apple crisp bites are mini muffin tin shortbread cups filled with thick, cinnamon-spiced sautéed apples and topped with a buttery oat crumble. Bake until golden, then drizzle with caramel sauce for a crisp-topped, jammy bite-size dessert.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 24 bites
Course: Dessert
Cuisine: American
Calories: 320
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
  • 2 tbsp ice water
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
Drizzle
  • 1 caramel sauce for drizzling

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep
  1. Preheat oven to 375F and grease a 24-cup mini muffin tin.
Make shortbread cups
  1. Combine all-purpose flour, powdered sugar, and salt, then cut in cold unsalted butter until crumbly.
  2. Add ice water, press the dough into mini muffin cups, and form a shell.
Cook apple filling
  1. Sauté apples with butter, brown sugar, cinnamon, nutmeg, and cornstarch for 5-7 minutes until thickened.
  2. Cool the apple filling until no longer hot.
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 shortbread cups with the cooled apple filling.
  2. Top each cup with oat crumble.
  3. Bake for 18-20 minutes until golden.
  4. Drizzle with caramel sauce while warm.

Notes

For clean muffin-cup edges, press the shortbread firmly up the sides and keep the tin greased; if the dough feels dry, add ice water a teaspoon at a time. Refrigerate leftovers in an airtight container up to 3 days; reheat at 325F for 5-7 minutes to re-crisp the topping. Freezing is not recommended because the shortbread can soften after thawing. If you want a lower-sugar option, use a 1:1 brown sugar substitute for the apple filling and topping.