Mini Baked Apple Chips with Cinnamon

These mini apple crisps are a single-serve twist on the classic apple crisp, baked in a muffin tin for easy portioning. They offer warm apple filling and a buttery oat crumble in a compact, crowd-pleasing package—perfect topped with vanilla ice cream or a dollop of whipped cream for a seasonal dessert.

Our Favorite Mini Fall Dessert!

This mini apple crisp recipe begins with a crisp, buttery crumble that forms both a firm base and a crunchy topping. Fresh apple cubes are tossed with citrus and warm spices, then baked inside the muffin tin crumble for perfectly portioned desserts that are great for gatherings or simple weeknight treats.

The Crisp Topping

This crumble is straightforward and flavorful—oats give crunch, flour helps bind, brown sugar adds caramel notes, and butter brings richness. A touch of cinnamon ties the topping to the spiced apple filling.

• Oats: Rolled oats provide texture; both old-fashioned and quick-cooking oats will work.
• Flour: A small amount of all-purpose flour helps the topping cling together.
• Brown sugar: Light brown sugar adds moisture and a hint of molasses flavor.
• Cinnamon: A pinch of warm spice complements the apples wonderfully.
• Butter: Unsalted butter provides the best flavor; coconut oil can be used if needed but will alter the taste slightly.

The Apple Filling

The filling is bright and spiced. A splash of citrus elevates the apple flavor and balances the sweetness.

• Apples: Honeycrisp is ideal for texture and sweetness, but Gala, Fuji, or Granny Smith are all suitable depending on your preference.
• Orange juice and zest: A little orange brings acidity and freshness to the apples.
• Spices and salt: Cinnamon and a pinch of nutmeg add warmth; a bit of salt enhances all the flavors.

Simple Instructions

Follow these steps for tender, spiced apple filling with a crunchy, buttery crumble in every bite.

1. Prepare the filling: Toss cubed apples with orange juice, orange zest, cinnamon, nutmeg, and salt until evenly coated. Set aside to let the flavors meld.
2. Make the crumble: In a separate bowl combine rolled oats, all-purpose flour, light brown sugar, cinnamon, and a pinch of salt. Add softened unsalted butter and use a fork or your fingers to cut the butter into the dry ingredients until small crumbly pieces form.
3. Bake the crust: Place about 2 tablespoons of the crumble mixture into each lined muffin cup and press down with the back of a spoon to form a compact bottom crust. Bake in a preheated 350ºF oven for 10 minutes to set the crust.
4. Assemble: Remove the muffin tin from the oven and allow the crusts to cool slightly. Spoon 1.5 to 2 tablespoons of the apple filling into each crust well, then top each with another 1–2 tablespoons of crumble, pressing gently to adhere the top crumble to the apples and base.
5. Bake again: Return the muffin tin to the oven and bake at 350ºF for 20–25 minutes, or until the apples are fork-tender and the topping is golden brown.
6. Rest and serve: Let the mini crisps cool in the tin for 10–15 minutes before removing. Serve warm with vanilla ice cream or freshly whipped cream, or enjoy chilled later.

Storage

Store any leftover mini apple crisps in an airtight container in the refrigerator for 3–5 days. Chilling helps the crumble stay firm and makes them easier to transport.

To reheat: Warm a single serving in the microwave for about 60 seconds, or reheat several at once in a 325ºF oven until warmed through and the topping is crisp again.

Mini Apple Crisps

Mini apple crisps are a fun, single-serve version of traditional apple crisp, baked in a muffin tin for easy portions. Top with vanilla ice cream for a classic dessert.

Ingredients

Apple Filling

• 2 cups cubed Honeycrisp apples, peeled and cut into ½-inch cubes
• 1 tablespoon orange juice
• 1 tablespoon orange zest
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon coarse salt

Crumble

• 1½ cups rolled oats
• ½ cup all-purpose flour
• ½ cup light brown sugar (or coconut sugar)
• 1 teaspoon ground cinnamon
• ⅛ teaspoon salt
• ½ cup unsalted butter, softened

Instructions

1. Preheat the oven to 350ºF. Line a muffin tin with paper liners and lightly spray each liner with non-stick cooking spray or brush with a little melted butter.
2. In a bowl, combine the cubed apples, orange juice, orange zest, cinnamon, nutmeg, and salt. Toss to coat and set aside while you prepare the crumble.
3. In a separate large bowl, stir together the rolled oats, flour, brown sugar, cinnamon, and salt. Add the softened butter and use a fork or your fingertips to cut the butter into the dry mixture until it forms coarse crumbs.
4. Press about 2 tablespoons of the crumble into the bottom of each muffin cup to form a compact crust. Bake the crusts for 10 minutes to set.
5. Remove the tin and let crusts cool slightly. Spoon 1½–2 tablespoons of the apple filling into each crust, then top with another 1–2 tablespoons of crumble, pressing gently so the topping adheres to the filling and base.
6. Bake for 20–25 minutes, or until the apples are tender and the tops are golden brown. Allow the mini crisps to cool in the pan for 10–15 minutes before serving.
7. Serve warm with vanilla ice cream or whipped cream, or refrigerate and enjoy cold later.

Tips & Notes

• Press the crumble into the base and around the sides so the mini crisps hold together when removed from the tin.
• Refrigerate after baking if you plan to store them—to keep them firm and portable.
• Substitute Gala or Fuji apples if Honeycrisp are not available; Granny Smith will give a tarter result.

Nutrition

Per mini crisp (approximate): Calories: 173 kcal; Carbohydrates: 23 g; Protein: 2 g; Fat: 8 g; Fiber: 2 g; Sugar: 11 g. Nutrition values are estimates and should be used as a guideline only.