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Apple Crisp Bites

Apple crisp bites are mini tart shells filled with thick caramelized apple filling and topped with a buttery oat crumble. Bake until the shortbread cups are set and the topping turns golden, then finish with a caramel drizzle for classic crisp-and-soft texture.
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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 unsalted butter cold, cubed
  • 2 tbsp ice water use 1–2 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 butter cold, cubed
  • 1 caramel sauce for drizzling

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Prep and bake the cups
  1. Preheat oven to 375F and grease a 24-cup mini muffin tin so the shortbread shells release cleanly.
  2. Combine all-purpose flour, powdered sugar, and salt, then cut in cold unsalted butter until the mixture looks like fine crumbs.
  3. Add ice water 1 tablespoon at a time and press the dough into mini muffin cups to form a shell, using your fingertips to smooth the bottom and sides.
Cook filling and assemble
  1. Sauté diced apples with butter, brown sugar, cinnamon, nutmeg, and cornstarch for 5-7 minutes until thickened and glossy, stirring often.
  2. Let the apple filling cool until warm, not hot, so it won’t soften the shortbread shells.
  3. Mix rolled oats, flour, brown sugar, and cinnamon, then cut in cold butter until clumpy oat crumble forms.
  4. Fill each shortbread cup with apple filling and top with oat crumble so every bite has a crisp layer.
Bake and finish
  1. Bake for 18-20 minutes at 375F until the cups are golden and the oat topping looks toasted.
  2. Drizzle caramel sauce over the warm apple crisp bites right after baking so it sets lightly on top.

Notes

Pro tip: cool the apple filling to warm (not steaming) before filling the shells to prevent soggy bottoms. Refrigerate leftovers in an airtight container for up to 3 days; rewarm in a 350F oven for 5-7 minutes to re-crisp. Freezing isn’t recommended because the shortbread can soften after thawing. For a lighter option, swap half the butter in the shortbread cups with a plant-based butter with similar fat content, and use oat-based butter for the crumble.