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Classic Apple Crisp Cups

Delightful single-serving cups of warm baked apples topped with a crispy oat topping, perfect for gatherings or cozy nights in.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 cups
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 175
Ingredients Method Notes

Ingredients
  

For the Apple Filling
  • 4 medium medium apples, peeled, cored, and diced preferably Granny Smith or Honeycrisp
  • 1 tablespoon lemon juice to prevent browning
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.25 cup brown sugar
  • 1 tablespoon cornstarch for thickening
For the Crisp Topping
  • 1 cup rolled oats opt for old-fashioned for better texture
  • 0.5 cup all-purpose flour can substitute with gluten-free flour
  • 0.5 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 0.5 cup unsalted butter, melted can use coconut oil for a dairy-free option
Optional Garnishes
  • Vanilla ice cream or whipped cream for serving
  • Extra cinnamon for dusting

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners for easy serving.
  2. In a large bowl, combine the peeled and diced apples, lemon juice, ground cinnamon, nutmeg, brown sugar, and cornstarch. Toss well to coat the apples and set aside for about 10 minutes.
  3. In another bowl, whisk together the rolled oats, flour, brown sugar, and ground cinnamon. Pour in the melted butter and stir until the mixture resembles coarse crumbs.
Assembly
  1. Fill each muffin cup with the apple mixture, about two-thirds full.
  2. Top generously with the crisp topping, pressing it down slightly to hold it in place.
Baking
  1. Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the apples are tender. Look for the apple juices to be bubbling around the edges as a sign they're ready!
  2. Remove from the oven and let cool slightly before serving.

Notes

Use a variety of apples for depth of flavor. Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F for 10-15 minutes or microwave in short intervals.