Apple Crisp Cups

REALLY awesome! I only had honeycrisp apples on hand and those worked beautifully. It IS a bit labor intensive, pressing the crust into all those little tins, but so worth it in the end. Tip on making the crust easier - cube your cold butter up and put it in the freezer. Put all of the crust mixture except the oats into your food processor, then add the frozen butter. Pulse until resembles coarse crumbs. Transfer to a big bowl and then mix in the oats. MUCH faster than cutting it in and distributes beautifully. I made these exactly as described but did add a little vanilla to the apples. Very delicious. Took longer than stated to cook, about 30 minutes. Ultimately I put the broiler on to brown the tops better. I will make these often in the fall. Thanks for the recipe!

These are delicious! I have become a HUGE fan of these little treats. They are the perfect little dessert! I have made these many times since I discovered this recipe. The thing that makes it so perfect is that you can make the crisp part and the filling part ahead of time and refrigerate it. Put together the cups and filling just before you need them. Bake them as directed. However, the *best* thing is that you can actually make them, bake them and then freeze them. They are actually *perfect* this way and taste exactly the same as freshly baked and cooled. Pop them out on the counter just a little while before a party or guests coming. I keep them in the freezer now because you can actually defrost them in the microwave, too, in just a few seconds. They are great to have on hand. I do cut down on the butter by about 1/3, but other than that these are the absolutely perfect little treat. Thanks, Weeble!

Excellent, Weeble; thanks! Used apple cider in place of water. Sliced butter and put in freezer for 20 minutes; placed all dough ingredients in food processor, zapped twice to distribute evenly, then added frozen butter and used one-minute pulses until pea sized. Quartered dough, left 3 portions in fridge while working first batch. GOOD IDEA: I used pestle (from mortar and pestle set) to press dough neatly to fit mini tin muffin pan. Am using leftover crust for toppings on any baked apples, pears, or other fruit.

This is a wonderful crisp recipe and a clever idea! The recipe, followed as written, did give me some trouble though. I just could not get the crust to the proper consistency for pressing in the pans by hand, so I put it through my food processor and pulsed until it started to clump. If you don't have a processor, then I would recommend softening your butter to at least room temperature before cutting in. I might even try that next time, as it was a fiddle trying to get that much volume of crust through my processor (I did it in two batches ~ I also might reduce the crust mixture next time as I had one cup left over after the final topping). I ended up short of apple filling by one whole pan, so it might be helpful to know how many cups are needed for the recipe instead of number of apples. Chopped pecans would be a wonderful addition to the topping. Thank you for sharing the recipe with us.

I made these before they got published, so I thought I would transfer my review over : These are awesome Weeble! Let me start by saying I didn't quite follow the recipe. I halved it, thinking, I don't have that many pans. Not realizing it was mini muffins. So I made big ones! I am trying to use apples out of the freezer, so I had already cooked them in the microwave. I just add butter, sugar, brown sugar, apple pie spice, and cinnamon after draining some of the water off. That was when I remembered your recipe, so I used the crust part. I realized they were supposed to be mini's when I tried to take them out of the pan, LOL! That would work much better holding together, but I got them cooled enough, put a cookie sheet over the pan, flipped them out and they held together. Tastes so good!I'll do the mini crisps next time, I still have more apples! Thanks.

Sorry, the entire time I'm following the recipe I did't agree with two things. 1. the amount of butter is waaay to much. I didn't like the greasy feeling when eating them. 2. Cooking the apples prior to putting them in the oven, only makes the apples mushy. Even thought I disagreed with these steps, I made it as directed and disliked the outcome. If I remake these I will cut the butter in half and not cook the apples prior to putting them in the oven. Not my favorite

These are just the cutest, tastiest little things! Keeping a mental note about having extra crust, I reduced the flour and oats to 1 1/2 cups, brown sugar to 1 cup and butter to 1 cup. As it turned out, I only had enough apple mixture from 3 apples to fill 2 dozen mini-muffin tins and still had crust leftover (no worries - I'll keep it in the fridge and use to fill baked apples at some point). These are adorable and delicious and easy - I was afraid they would stick to the pan, but no! No trouble at all removing them! They're wonderful - thanks weeble!

This is delicious. My amounts didn't quite add up to four dozen, just two, so I'm not sure what happened there. I topped this with a simple confection sugar glaze and it was perfect.

I used to work in the local apple orchard each summer and can't wait to try these. Just as a tip for others, I will use a shot glass to make quick work of the crusts. Thanks for the great recipe.

These were delicious!!! I used 6 apples macs and honey crisps. Macs by themselves cook down too much. I added about 1- 2 Tablespoons of flour to the apple mix as it was cooking so it would thicken and I had no problems with the mix being runny. Was too much like applesauce without the flour. I put them in a non stick mini muffin pan. Sprayed with pam. Which I had my doubts about doing since there is so much butter in the crust. I built up the edges of the cups. Don't do that. Keep edges and filling even to rim. Had no problems with the crust, did use a food processor to bring it all together. Some reviews said to flip out immediately, don't do that, I ended up with a terrible mess. So the next batch I didn't regrease the pan and when they came out I just slightly ran a knife along the edge and let them cool and they came out perfect!! Popped out easy. Very buttery and yummy. I think people had problems with them sticking because without the flour it was very runny and that juice probably leaked out. They have a wonderful crispy crust but after you freeze them the crust looses it crispiness but they are still delicious! I had no problems with sogginess either. These are a must try but remember to thicken your filling. Oh, I think I will try adding some lemon juice the next time and there will be a next time for sure!!!

I made these before they got published, so I thought I would transfer my review over : These are awesome Weeble! Let me start by saying I didn't quite follow the recipe. I halved it, thinking, I don't have that many pans. Not realizing it was mini muffins. So I made big ones! I am trying to use apples out of the freezer, so I had already cooked them in the microwave. I just add butter, sugar, brown sugar, apple pie spice, and cinnamon after draining some of the water off. That was when I remembered your recipe, so I used the crust part. I realized they were supposed to be mini's when I tried to take them out of the pan, LOL! That would work much better holding together, but I got them cooled enough, put a cookie sheet over the pan, flipped them out and they held together. Tastes so good!I'll do the mini crisps next time, I still have more apples! Thanks.

TASTY! I used a mix of granny smith, honey crisp, and Jonathan apples. Just because I had them on hand. I found cutting in the butter was easier using two butter knives. I think I'll try a food processor next time to save time. I ran out of the apple mix after filling about 40. I filled the rest with some canned peaches and they were also very tasty. My 13yo daughter liked the ones filled with peaches better then the apple. So if you run out of the apple mix try the peaches or what ever else you might have in the cabinets. The cooking time was right on for me, about 18 min.

Oh, yum! Yes, they are a pain in the neck to form into the mini muffin tin, but SOOOO worth it! I realized after I'd made them that I used 1/4 cup too little butter (I bought butter in bulk). They worked out just fine once I got the hang of it. I pressed 4 teaspoons of crust mixture into the bottom and then worked it up along the sides. I found that the apple mixture was just right, but I only made about 40 of them. On the second batch I thought I'd try drizzling a dab of Trader Joe's caramel sauce over the apple mixture, and that was very tasty, too. I'll see what the consensus around here will be--with or without the caramel sauce. To make a long story short, these are DELICIOUS! Thanks, weeble!

These are really good but very time consuming even after I discovered a method for forming the crusts of the cups (I filled each muffin cup full of crumbs and pressed down in each cup with half of a metal tea ball and then patched the top edges as needed). I've just made them for the second time and my back is sore from bending over the counter top for so long. The first time I made them with apples as written and today made 4 types - peach, raspberry jam, nutella and peanut butter. All were very good. For the crust I used the food processor method, once using frozen butter, once using warm. There was no difference in the texture of the crusts but the frozen butter ones came out of my pans easily. Both times I sprayed the pans with Pam but with the soft butter more stuck and broke. None broke today using frozen butter. I did allow the pans to sit for 10 minutes after coming out of the oven before I tried to remove the cups from the pans.

Oh my goodness...these are extremely yummy! Like others, I had a couple problems with the quantity of apples, however. I had one HUGE gala apple, and one large golden delicious apple; together, they were about the same amount as 3 large McIntosh apples would be. I ended up running out of apples, however...some of my last cups were really low on apple. As I only had one 24-cup mini muffin tin, I divided the oat dough up into 48 1" balls, and then used the rest for the topping. Because the leftover crumbs were so doughy, I added a tbs. or so of flour to the mixture to make it more crumbly. I was worried that the crisps wouldn't come out of the pan, and found that they come out really easily if they are still quite warm. Once the cups cooled almost to room temperature, they were quite difficult to get out. In spite of this, the finished cups were very well received...everyone who tried these cups loved them! Thanks for sharing this super creative and delicious recipe!

I read through most of the reviews, did 1.5 of flour and oats and 1 cup butter, 5 med/lg granny smith apples. Juice not water, added a t. each vanilla and lemon juice. Made 1 dz mini and 1 dz cupcake size. Used the pestle method for the mini, worked great. I think I liked the bigger size better, more apple to crust ratio.

I used silicon mini cupcake molds and had to cook a bit longer - also used margarine instead of butter and they came out too doughy.

I needed a one-bite type dessert for a group function so I thought this recipe would be a good bet. I just found these to be much too labor intensive. While they were nice tasting overall, I thought the crust and topping overpowered the apple filling so that the filling could hardly be tasted. I will stay with my traditional way of making apple crisp and find a simpler one-bite treat next time.

I had some sticking with these and they were a little fussy to make but had great flavor. I will grease my tins lightly next time. They are dangerous little bites, you can eat 6 or 8 of them without realizing how much you've just eaten ;).

although the idea of this recipe sounded delicious, when it was done, i was wishing i made a real apple crisp pie instead. there was just too much crisp on the bottom (my fault, i know) and not enough apples. plus, i didnt really like the taste of the crisp either. not really a fan of using oats in a crisp. gives it too much of an oatmeal taste to me.

Very time consuming to make, but these yummy little bites were worth the effort!

My 4 year old asked me to make these again yesterday which reminded me to review them. These were great! Easy to make too. I had to use brown sugar with the apples instead of white because I was out of white and they were just fine. Other than that I followed the recipe. I only made a half recipe and they were gone by the next afternoon. One thing to mention is don't store them in a tupperware type container covered or they become soggy. Great recipe and such a cute idea!

The Bunco ladies LOVED these. I did mix the crust mixture in my food processor, adding the oatmeal last and only pulsing 2 times after adding the oatmeal. These were kinds of putsy shaping the tartlets - but well worth it after all of the compliments. I added a drizzle of caramel on top - which was a nice added touch. Two people asked me to print out the recipe before leaving. Will make again. Thanks.

These are tasty and look impressive, too. It takes a bit of time to form the crusts so plan accordingly but they are worth the effort. Thanks, Weeble, these will be on my holiday "mini-pie and tassie plate".

Why, oh why did I wait so long to try these?!?! I've seen them bouncing around on the Exchange/Buzz for a couple months now, but never got around to giving them a try until this morning. I wanted a special little treat to share with the few of my co-workers who decided not to take a four-day weekend (yesterday was a holiday for us) and decided to make these. Holy cow, are they ever good!! I cut the recipe in half and used two medium-sized Gala apples, which was the perfect amount of apple for 24 mini-cups. The best part about these little gems is that I always have all of the ingredients on hand, so I can whip out a batch of them whenever I want. The assembly is a little time consuming, but not too bad. I was able to get these prepped, assembled, and baked in less than an hour total. I removed them from the mini muffin tin by putting my cutting board over top of it and then flipping the whole thing over. They popped right out and held their shape nicely, even though I had to take them out of the pan before they were really cool enough. My co-workers are enjoying them immensely and have already asked if I'll bring these for our Thanksgiving potluck next week! Thanks for a great, simple treat, weeble!

Great recipe ~ perfect little bite size treats. It is a little time consuming to make the cups, but well worth it in the end!

fantastic!!

Enjoyed by all! Used whole wheat pastry flour, and all brown sugar. My kids took charge of patting the crust into the tin, and heaped in the apple mixture for each one. We'll definitely make this again, as it's so easy for the kids to do. Grease your tin well- the ones that did stick crumbled!

took these to an office party and they were a big hit..And few people ask for the recipe.one friend knew exactly where to look and how to get recipe lol because I told her they were apple crisp cups. And they all know I only make recipes from here and sure enough she came on here and found it. I told her I would have printed the the recipe for her :) I did go with another reviewer and make less of the crust. and I did add an extra apple. and still could have used a little more. It is labor intensive ,and what a mess I made trying to figure out how to neatly press that crust into the mini cups.I finally used the back of my TBSP measuring cup spoons and press dough down hard with that and it was rounded enough to work.Or if I had a pestle I would have used that.I will make these again.They are perfect for partys and grab and go treats .

these were OK. wouldnt make again. not much taste in the apple and they kind of fell apart when picking them up.

These were fun to make with my girls. We had an abundance of apples that needed using up so this was perfect. They made the house smell so wonderful! We made 4 batches. The only addition was we added a bit of vanilla extract, or Amaretto or some Bourbon to portions of each batch so we would have a variety. We surprised several of our neighbors with a tray. Thanks for the recipe! It made LOTS of people happy! Will make again!

A little bite of heaven! The texture is wonderful: crisp oatmeal cookie on the outside, soft apple pie on the inside! I used 4 smallish JonaMac apples and had just enough filling. My first batch into the oven, I skimped on the filling, and they were a little sunken-in when they came out of the oven. My 2nd batch, I patted the filling down and mounded the topping, and it came out level. Making the crusts is time consuming, so it's a good thing this makes 48 servings! I am taking these for an after-game soccer team snack. I foresee making these many times again: for potlucks, bake sales, cookie exchanges, yeah! Thanks again, Weeble! P.S. Everyone loved these, and several moms asked for the recipe!

Not too shabby! The ratios seemed a bit heavy on the "crisp" and low on the apples, but they turned out tasty. Next time I might increase the amount of apples.

I made this recipe for something to take to a party. Super delicious, and they were the first things to go. Rave reviews from everyone there. Kudos to weeble, thanks for sharing your recipe, they are little gems! A real keeper!

Absolutely delicious and so easy to make!! I made a batch with the apple juice and one without...definitely prefer it with the apple juice. Thanks for the recipe!

I did not like these. There was too much crust and topping compared to the ratio of apples. I was very disapointed by this recipe.

Love these tiny apple crisp cups - they smelled heavenly while baking and that yummy, buttery flavor is divine. I chopped my apples, added the spices; but instead of water, I used apple juice. I sprinkled about a teaspoon of corn starch into this mixture, stirred and microwaved for about two minutes. Before making the crust in my food processor, I sprayed my mini-muffin tins with canola oil because they are not non-stick. Using my smallest cookie scoop, I placed one scoop into each muffin cup and formed the crust. I added about a teaspoonful of the cooled apple filling to each crust and added a small caramel bit on the top before baking for 25 minutes. After allowing the muffin tins to cool to the touch, I took a small sharp blade, inserted along the edge and the cups popped right out. First time, I have ever made a recipe and actually WANTED one to tear up so I could eat it :) I added a small piece of cheddar cheese to the top of each before serving. Yummy 5 star recipe. Thank you Weeble for sharing your recipe with us. It is a definite keeper for me.

cool

My husband liked them, but I thought they were kind of boring. Might be better with some glaze drizzled on top.

These were good, but since I didn't have enough muffin pans to follow the directions I ended up putting the rest of the batter in a small dish. It tasted good but was very crumbly.

I followed the instructions, but the apple filling made the bottom of the cups completely soggy, and they fell apart as I removed them from the muffin tins. Not sure what I could have done differently. The taste was pretty good, but there is no way I could have served them to anyone.

These little treats are quite tasty, but a little time consuming as other have stated. Cutting the butter into the dry ingredients was the most difficult part for me. I also only had enough apples to make about 24, so next time I will increase the amount of apples I use from 3 to 5 or 6. A great little dessert, but not for those who want something quick and easy.

Made these for super bowl I put ameretto in with apples, made in regular size muffin pans they were great. Had some left over dough made the remaining with rasberry no sugar just a few fresh berries,now that's a 5 star recipe.

These were great. I used 6 medium/small apples, 2 granny smith, 2 gala and 1 golden delicious. I think the variety added to the flavor. I cooked the apples with brown sugar instead of white and added some nutmeg and ginger to them. Pressing the crust into the muffin cups took a lot of time so I will probably only make these on special occasions. Also they are very buttery so I might try reducing the butter a little next time.

I made these to take to a potluck at the offices. I brought them in on two trays, one at a time. By the time I got back with the second tray they were waiting for me at the elevator door. I made enough for everyone to have two, half the office didn't get any and the other half got more than there fair share. My boss ask me to bring more in on Monday, but to bring therm to his office so his can keep track of who got what. He didn't get any the first time. I gave out 19 copies of this recipe.

I cannot really review these accuratly as I didn't follow the recipe and they didn't come out so good. Tatested amazing but the consistancy was all off (my fault for not following the recipe). I decided to melt the butter to make it easier to mix, DO NOT do this! I also cut my apples too big, if you are using the mini muffin tins cut them pretty small. My tins overflowed (again my fault) and burned all over the bottom of the oven. Very delish and I'll try again but will do it right!

I enjoyed these - I used only 1 cup of butter, subbed honey for sugar with the apples, used whole wheat pastry flour and cut the sugar back in the crisp part to 1 1/3. Next time I'll cut the sugar WAY back and try some honey. I will also use the food processor to cut in the butter as some others have recommended - I had already added the oats before I realized what a hassle that was going to be. I was a little worried about how these were going to come out of the pan, but they popped out easily and stayed in one piece - and I just greased with a little olive oil.

Truly wonderful! I made this with Winesap apples and a splash of plum wine. They were gone in no time!

It was almost impossible to form a bottom crust in the mini muffin cups though I gave up after one tray. Quite a mess - The flavor was good, but concept wast not. Three apples was not enough filling and if any of the apple filling cooked out, it made them difficult to remove from the muffin cups. I'll be making regular fruit crisp with the remainder.

Made these for an autumn-themed ladies meeting at my church. Very tasty! The spices and apples mix well together. After they cooled a bit, I flicked them with a glaze from the Glazed Apple Cream Pie recipe (also found on AR). I actually had some apple filling left over when I ran out of the oatmeal mixture (after making 32 servings). My only regret is that I did not double the recipe to freeze some for future use. They were perfect for a fall evening.

Absolutely fabulous. Just love the flavour and how easy these are to make. I made them in a standard muffin pan because it was easier and I'm so glad I did - more to enjoy.

I made these with a few minor adjustments. I don't have a mini muffin pan so I used a regular size muffin pan. It made about 14 muffins. I also cheated and used canned apple pie filling. They were very good and my family loved them. I just thought 3 stks of butter is a bit much. I don't think the taste out weighed the calories.

This is way to much work for a mediocre treat.

First of all, I cheated this recipe because i had a can of apple pie filling (chopped) i needed to clean out of the cabinet. I used the big can (about 17oz) for 2 dozen of these. I took some of the suggestions, and used softened butter in the flour/oat shell. This was great, except that I ended up needing to make another 1/4 recipe of the topping to have any to cover the filling. I used exactly 1 T of crust per tart, 1 tsp of chopped up apple pie filling, and then about 1 tsp of filling on top of that. I cooked mine for about 18 min, but they really needed a few extra min because they weren't quite as crispy as I'd hoped. These were cute, great reheated or not, and my mom at a bunch topped with vanilla ice cream. This is a cute and delicious recipe!

Great little apple pies. I made these gluten free by substituting the all-purpose flour with Bob's Red Mill all-purpose GF flour and they turned out delicious.

Very good! Only used 2 sticks butter. Added a few tablespoons apple sauce to apple mixture after warming apples. Also added 4 Kraft caramel bits to each muffin tin. Made some mini, made some regular muffin size. Perfect!!!

These are really GOOD!!! my husband took some to work and they were a big hit. The only thing I changed was I used 1 granny smith apple and 2 gala because thats all I had on hand oh and I did substitute apple juice for the water. Very delicious!!! will definetly be making these again

These are sooo cute and sooo delish! I used the food processor method for the crust. I have to say I ended up with more crust than needed. The cups came out beautifully, and it was a hit when I brought it to our party. Thank you weeble!

These were pretty labor intensive for a "just okay" dessert. They are definitely better warm. Once they cool they aren't so great. I had a lot of crust mixture leftover, even after making a second batch of the filling.

This had to be the best apple crisp I have ever had! I love the idea of making them bite size, because you get all the crunchy goodness of the crisp topping. The only thing is it was very time consuming, but oh so worth it. I made them in mini and regular size muffin pans and both were equally good. I did have to chop up and cook more apples, but I'm sure it's because of the varying sizes of apples. Thanks weeble for sharing this recipe that is a definite keeper.

I don`t know,maybe i`ll be the only one given this a bad review but for all the hard work it takes to make these,their not worth it.I`ve done other desserts that didn`t take as long and came out waaaaay betterI`m glad it didn`t ask for expensive ingredients or I would be upset.One more thing, I`m not a novice baker I know about baking and cooking, this won`t stay in my recipe box.

These little gems are delicious!…I used apple juice in place of the water which was a valuable suggestion from the recipe submitter…thank you weeble! Knowing that my family likes a stronger flavour of cinnamon and nutmeg I added extra… I really wish I had made more because I think they would be great to have on hand in the freezer…they don't last long if left in sight…

I make apple crisp all the time...it is a must in our house in the cool months...I have found the best apples to use are granny smith...they have a yummy tart taste!

Very good recipe. You can alter the taste by selecting apples that are a little more tart.

I started making them cupcake size and using a shot glass to hollow out the middle. It definitely makes them a bit less labor intensive.

Very good fresh.........but can you freeze these with good results ? Thanks

Sweet, delicious, crumbly topping as the vessel for sweet apple filling? Mmmm Easy to eat as they are pop-able or a two biter. It's all crisp and apples with no crust. Used my pestle, floured, to help make the holes in the crust mixture. Worked beautifully. I have a non-stick mini muffin pan so getting them out of the pan was easy with the careful help of my paring knife. They freeze well, if you have any leftover. Great for church fellowship.

One reviewer used peaches. I haven't tried that yet but I think you could also use the chunky style applesauce for filling or maybe canned pears with cinnamon or nutmeg added to give more flavor.

These are so time consuming and about the same in flavor as any other apple crisp. I like the idea of tiny finger type treats like this but the crust part was so hard to form in the pan I'm not so sure it's worth it. I did as others suggested and used a food processer to mix the flour, sugar, cinn, nutmeg and butter together before adding the oats- much easier! They were good- probably better with a little powdered sugar drizzle over the top. Maybe my family is just too into chocolate to really love these. I suppose I will only make them again if we have guests that LOVE apple crisp and then I will probably try to make them in regular size muffin pans to save time.

fabulous recipe, although i cut the flour to 1-1/2 cup and reduced the butter to 1cup :) it was wonderful!

These are great. They take a little time to make, but are so good. I wonder how it would be cut back on the butter just a little.

Delicious! I can't wait to try this with fresh peaches or blueberries. I made larger mini-pies, using standard muffin tins. Took about 22-24 minutes to bake. Let them cool completely before removing them from the tin, or they could break.

***Update*** My original post was written right after I made these but, now a few days later let me just say that these are DELICIOUS! Rewarmed in the microwave, these little crisps are like heaven! They are beyond addicting, especially at just over 100 calories per cup :) Highly recommended!! *Original post*** This is delicious! Just like little apple pies. The next time, I would leave the oats out as they didnt add anything to the recipe. I only used 1 cup of butter and mixed the crumbs by hand. I actually softened the butter in the microwave, this helped the crumbs to form better (or so I thought.) These are a great low calorie filling dessert!

I made this for first time today! My husband LOVED this! His friend always made it for him for his birthday before we got married and even after that. It is bit different compare to the other one but it was still GOOD! I didn't put whip cream in between cream cheese filling and chocolate pudding. But it turned out fine. My layer was like: Walnuts crust, cream cheese filling, chocolate pudding, vanilla pudding, and whip cream. It was just fine. I also made it in 9×9 pan as others were suggesting. I am going to make this again, that's for sure!!!

I made these one weekend in the fall when someone gave us lots of apples. It was delish and disappearred fast.

We love apple crisp at our house so when I saw this recipe I was excited to try it. I only ended up with 3 dozen cups and quite a bit of apples left over but I did use 4 medium apples (guess I only needed 4). I only have 2 mini muffin pans so on the last batch I put a tiny bit of caramel (the ice cream topping kind that comes in a squeezable bottle) over the apples underneath the topping. Very yummy but very good just as the recipe is as well.

Wonderful!!!! Thank you. Only problem is they stuck to the muffin cups? What could I have done differently???

These are delicious! I've always loved the crumble part of apple crumble the best. Yummy apple bites completely incased in crumble!!

Loved this! Here are the changes I made based on personal preference: I don't like really sweet desserts so I added a little less sugar. I also followed other reviewers advice and reduced the amount of crust, using only 1.5 cups of flower & oats, etc., and 1/2 the amount of butter. I found I didn't have quite enough crust so I'll adjust next time. I loved the suggestion about cutting the butter in pieces, freezing it, and then "cutting it" in a blender (before oats). Worked like a charm and saved lots of time and arm work. For posters who said their apples were too mushy when they cooked them beforehand, keep in mind this all depends on the type of apple you use. I used firm apples meant for baking.

These were fabulous! Will be high on my list for pot-lucks and for impressing guests. I used Winesap apples since I had them on hand. Easy to make, too. I did use my food processor to mix the dough, but mostly because of the oats. I also used the little tamping tool from Pampered Chef to fill & shape the cups, and the Pampered Chef apple peeler/corer/slicer to cut the apples. Everything went super-fast that way. It's all about having the right tools, whether PC or not. I agree that measurements (i.e., 2 cups vs 3 large apples) would be helpful. I had so much dough left that I cooked up another half batch of filling. (I made the last batch is full-size muffin pans, just going up about half way, they are fabulous too.) Learn from my mistake... it says 'grease the pans'... do it! I figured with all that butter it probably wasn't necessary. Decided to grease one of them as an experiment. Made a big difference in being able to get my treats out of the cups easily. (I chilled them and got all but a few out perfectly, just carefully.) Oh, and in response to the negative reviewer who said there was too much butter... nope, not at all (perhaps operator error or she cheaped-out and used margarine). That is the same ratio of fat-to-flour as a traditional pie crust.

Loved the concept. I used my own apple crisp recipe. No need to grease the cups- very labor intensive though. They were a big hit but it sure is easier to just make one big one!

These were super easy (my 5yr old helped out) and tasted even better the 2nd day.

Great taste, but the cups didn't stay together for me so ended up with a pile of crumbles...still tasted great though

Delicous, but had difficulty shaping the mini cups

This was really good! I made 12 cups, but ran out of time and threw the rest in a cake pan. The kids loved the cups to bring to school for snack, and we ate the "big" one for dessert. Not super sweet. whole family loved it!

Tastes amazing. I would not grease the pan like the recipe states. Next time I will use less butter, it was a little too greasy. I used honey crisp apples and one cortland.

These were delicious! I used Granny Smith apples and topped them with a caramel drizzle to jazz them up a bit. I did substitute apple juice for the water and the apples turned out great!

don't use water use apple juice cut the butter in half and not cook the apples prior to putting them in the oven.

These taste amazing. I was asked to make these for a wedding and they were the first to go. I suggest using more apples for the filling part so you don't feel like you're being skimpy with the filling. They are very easy to make but do take some patience as you have to smash the crisp part into the pan. Make sure they are pretty solid but not too solid or they won't come out easy. If you are having problems getting them out of the pan, freezing them and taking a knife once they're frozen helped a lot.

This was a great petite dessert! I used 3 golden delicious apples, and followed the directions as written. They were a hit at the coffee I served them at, and I was asked for recipe. Don't let others use of the word "time consuming" stop you from making these; they are worth the little bit of extra time it takes to make them.

LOVED these!!! They were absolutely delicious, i followed the recipe except only had 2 granny smiths and 1 fuji apple so i used those. And we only had margarine. Best apple crisp recipe ever.

Very good idea the kids loved the single serving apple crisp. I might play with some flavors a bit next time and add a little more apple to each cup next time. But a very good concept and basic recipe!

I made these tasty little treats to send to a tennis end of season potluck supper. I also sent a plate of store bought mini coffee cakes. There were mini coffee cakes leftovers but no apple crisp cups . This year the apple crop in the area where I live was badly damaged by a very early unusual warm spell followed by frost. Macintosh apples are in short supply so I used Granny Smith apples. I halved the recipe to 24. This recipe is best made when you are not in a hurry as forming the cups is time consuming but so worth the effort. I did use my pestle to aid in forming the cups as was suggested by another reviewer. After baking, I cooled them in the pans on a rack for 10 minutes then removed them easily. I taste tested one to see how they turned out. MMMMM! Just what the title says, a bite sized apple crisp.They are perfect for a bake sale, potluck or part of a dessert tray.

Very tasty but also very time consuming. I made them for a party and it worked out great. My only issue was that the crust fell apart as I tried to get them out of the cups. They still tasted great. I used 3 large mcintosh apples and got exactly 48 servings. For those people who said they didn't have enough filling, maybe your apples were a bit smaller? I would definitely make them again.

My kids loved these!

Great, but it really needs to say "MINI MUFFINS" or "MINI MUFFIN TRAY" somewhere in big letters. I know I should have skimmed the reviews, but I didn't this time. They did hold together but were a bit bizarre at the size of normal muffins.

We liked these. They come out crispy but then the crust gets soft and mushy. I kept them in the frig.

Time consuming, but wonderful! I used 4 apples & it turned out perfect, Thanks!

I just made these for a fall fundraiser and I'm in love! I didn't have mini muffin tins so this made 24 using regular muffin tins. I used Cortland apples and used the optional nutmeg with a bit more of the "to taste" of cinnamon in the apple mixture. Make sure you cool before removing from the tin with a knife, but they are absolutely amazing while still warm. SCRUMPTIOUS!