I should note that the recipe claims you'll be able to make 48 mini crisps but I was only able to get 24. Of course, if Aaron and I hadn't "sampled" the batter as we were baking I may have been able to squeeze out a few more. It's also not a recipe for someone on a diet; there's a cup and a half of butter in the batter. Yes one whole cup and another half of butter.
Little tip: let crisps cool completely before removing from pan and don't refrigerate them in the pan, you'll never be able to get them out (we found out the hard way).
Mini Apple Crisps
- 3 large McIntosh apples, peeled, cored and chopped
- 1/4 cup water
- 2 tbsp white sugar
- 1 1/2 tsp cinnamon
- 2 cups flour
- 2 cups rolled oats
- 1 1/2 cups brown sugar
- 1/2 tsp nutmeg
- 1 1/2 cups butter
2. Mix apples, water, white sugar and 1/2 tsp of cinnamon together in a saucepan and bring to a simmer over medium heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes. Remove from heat.
3. Combine flour, oats, brown sugar, 1 tsp of cinnamon and nutmeg together in large bowl; cut the butter into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs.
4. Place a heaping tablespoon of the crust mixture into a mini muffin cup, press it into the cup so that it covers the bottom and pushes up the sides of the cup. Make the crust go all the way to the top of the little muffin cup, and patch any holes with more crust mixture. Place about 2 teaspoons of apple filling in the crust. Sprinkle about 1 teaspoon of the remaining crust mixture on the filling.
5. Bake 15-20 minutes or until crust is golden brown.