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Apple Crisp Bites

Apple crisp bites with buttery shortbread cups and a thick, caramelized apple filling, topped with an oat crumb that turns golden in the oven. Baked in a mini muffin tin for crisp edges and a soft, spiced apple center.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 24 bites
Course: Dessert
Cuisine: American
Calories: 155
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
  • 1.5 tbsp ice water as needed (use 1–2 tbsp)
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
caramel drizzle
  • 1 caramel sauce for drizzling

Equipment

  • 1 sheet pan
  • 1 mini muffin tin

Method
 

Prep and bake setup
  1. Preheat the oven to 375°F and 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 fine crumbs.
  2. Add ice water 1 tablespoon at a time, mixing just until the dough can be pressed and holds together.
  3. Press the dough into the mini muffin cups to form thin shells, keeping an even thickness for consistent baking.
Cook the apple filling
  1. Sauté apples with butter, brown sugar, cinnamon, nutmeg, and cornstarch over heat until the mixture thickens, about 5–7 minutes.
  2. Cool the apple filling until it is thick enough to mound without running, so the topping stays crisp.
Make oat crisp topping
  1. Combine rolled oats, flour, brown sugar, and cinnamon, then cut in cold butter until clumpy crumbs form.
Assemble and bake
  1. Fill each shortbread cup with apple filling until mounded slightly above the rim.
  2. Top each cup with the oat crisp mixture, covering the apples so the crumbs bake golden on top.
  3. Bake for 18–20 minutes at 375°F until the shortbread is set and the oat topping is golden, then cool briefly in the tin.
  4. Drizzle caramel sauce over the warm apple crisp bites so it melts lightly and looks glossy.

Notes

Pro tip: Cool the apple filling before filling the cups—if it’s too hot or thin, the shortbread shells can soften and the oat topping won’t stay crisp. Store covered in the refrigerator up to 3 days; rewarm 3–5 minutes in a 350°F oven for best texture. Freezing: no, since the shortbread and crumble texture changes. Dietary swap: for a dairy-reduced option, use plant-based butter sticks (cold) in both the shortbread and topping, and make sure the caramel sauce is dairy-free.