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Mini caramel apple crumble pies
These mini pies are filled with apples and topped with an oat-based crumble and a sticky caramel sauce.
YIELDS
5
TO
6
Ingredients
Cookie Crust
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
Filling
- 3 medium-sized Granny Smith apples
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
Crumble Topping
- 1/2 cup all-purpose flour
- 1/4 cup rolled oats
- 1/4 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cubed and very cold
Assemble and Bake
- 1 large egg, beaten
- Coarse sugar
Serve
- 1/2 to 1 cup store-bought caramel sauce
Directions
Cookie Crust
- In a medium-sized mixing bowl, whisk together flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a large mixing bowl and a hand blender, cream the butter and sugar until fluffy and lightened in colour, about two to three minutes. Scrape down the sides of the bowl, add the egg and vanilla and continue to mix until nicely combined.
- Slowly add the dry ingredients to the wet ingredients and mix to form a dough. Wrap in plastic wrap and refrigerate for an hour.
Filling
- In a large mixing bowl, toss apples, both sugars, flour, cinnamon, nutmeg and salt until the apples are nicely coated. Set aside.
Crumble Topping
- In another mixing bowl, mix flour, rolled oats, sugar, and cinnamon. Add the cold cubed butter and use your fingers to work it into the topping until it resembles a coarse crumb.
Assemble and Bake
- Preheat the oven to 375°F, position a rack in the middle of the oven, spray a 12-cup muffin tin with cooking spray, and lightly dust with flour.
- Working on a floured surface, roll out the chilled cookie dough to about one-quarter” thick and use a round cookie cutter slightly larger than your muffin tin cups to cut out 12 circles. Gently press each circle into the bottom and slightly up the sides of the prepared muffin tin cups.
- Generously spoon the apple filling into each cookie crust and sprinkle with some of the topping.
- Brush the edges of the cookie crusts with beaten eggs and sprinkle the edges with a bit of coarse sugar.
- Place the muffin tin on a baking sheet and bake for 20 to 25 minutes, or until the cookie crusts are golden brown and the filling is bubbly, rotating the tray halfway through the bake.
Serve
- Allow the pies to cool slightly before carefully removing them from the tins. Drizzle with a bit of extra caramel sauce, and enjoy!
