Go Back

Apple Crisp Bites

Apple crisp bites are mini tart cups with shortbread shells filled with caramelized cinnamon apples and a golden oat crumble topping. Baked until the tops turn crisp and the filling thickens, then finished with a caramel drizzle.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 24 bites
Course: Dessert
Cuisine: American
Calories: 160
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 use 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 stand mixer
  • 1 oven

Method
 

Prepare and preheat
  1. Preheat the oven to 375F and grease a 24-cup mini muffin tin.
  2. Grease each cup well so the shortbread shells release cleanly after baking.
Make shortbread cups
  1. Combine all-purpose flour, powdered sugar, and salt in a bowl, then cut in cold butter until the mixture looks like coarse crumbs.
  2. Add ice water, 1 tablespoon at a time, and press the dough into mini muffin cups to form shells.
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 so the topping stays crisp in the oven.
Make oat crisp topping
  1. Combine rolled oats, flour, brown sugar, and cinnamon, then cut in cold butter until clumpy.
  2. Keep the oat mixture cold so it bakes up crisp instead of melting into the filling.
Assemble and bake
  1. Fill each shortbread cup with apple filling, then top with the oat crumble.
  2. Bake for 18-20 minutes at 375F until golden, then drizzle with caramel sauce while warm.

Notes

For neat, uniform mini tarts, press the shortbread dough up the sides of each muffin cup to create a thicker rim that won’t spill. Cool the apple filling fully before topping so the crumble doesn’t soften. Store in an airtight container in the fridge up to 3 days; rewarm briefly in a 300F oven to re-crisp. Freezing is best without caramel drizzle—freeze baked bites and add caramel after reheating. For a lighter option, use half whole-wheat flour in the shortbread and topping (keep baking time the same).