This is the rum punch you serve your buddies when it’s late and you’re sitting around the fire pit watching the sunset. Before the day is over, you’ll all have a fantastic time with plenty of good rum, bright citrus, and floral aromas.
| Prep Time: | 45 mins |
| Cook Time: | 20 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 48 |
| Yield: | 4 dozen apple crisp cups |
Ingredients
- 3 large McIntosh apples – peeled, cored, and chopped
- ¼ cup water
- 2 tablespoons white sugar
- ½ teaspoon ground cinnamon, or to taste
- 2 cups all-purpose flour
- 2 cups rolled oats
- 1 ½ cups brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (Optional)
- 1 ½ cups butter
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 4 12-cup mini-muffin tins.
- Mix apples, water, white sugar, and 1/2 teaspoon of cinnamon together in a saucepan, and bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from heat.
- Combine flour, oats, brown sugar, 1 teaspoon of cinnamon, and nutmeg in a large bowl; cut the butter into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Place a heaping tablespoon of the crust mixture into a mini muffin cup, and 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. There will be crust mixture left over. Place about 2 teaspoons of apple filling in the crust. Sprinkle about 1 teaspoon of the remaining crust mixture on the filling.
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
Nutrition Facts
| Calories | 109 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 4 g |
| Sodium | 43 mg |
| Sugars | 6 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I do not understand how this recipe got so many good reviews. It is not only very time consuming (which I usually don’t mind) but it is disgustingly sweet. I wish I had listened to the other negative reviews. It took way too long to make, it all stuck in my pans, and it was pure sugar. Do not waste your time on this one.
These were an absolute disaster! Waaaaaay too much butter in this recipe! Also, far too sweet. Can’t taste the apple at all.
The apple crisp bites are delicious! First time ever making them. They are a little time consuming, but they are worth it. I found that if you freeze them after they are cooled, they are easier to get out of the mini muffin pans.
These were really disappointing. They tasted good but fully 1/3 of them disintegrated when I tried to remove them from the pan. This is a shame because they were really tasty. I kept the broken ones and ate them with vanilla ice cream but these were for a party so I only had a few to bring.
I made them into large muffins they came out excellent and are delicious.
Very easy
Yummy!!
Delicious! Don’t know what my photo won’t upload. Says it’s too large even if I take a pic. Anyway, I made them in the regular size because I don’t have the mini. I cut the crust recipe in half and it was enough for 12. I had leftover apples so I made apple pie filling with them and added on top. I really did that because I forgot to save some crust to put on top before baking. Well my mistake turned out BEAUTIFUL and DELICIOUS. Thanks for the wonderful recipe. I will be baking them for Thanksgiving
This is a great recipe! I doubled the recipe because I had so many apples. I also substituted the butter with a mixture of coconut oil, applesauce and landed almonds as that is what I had on hand. Next time I make this recipe I may pre-cook the lower crust. The applesauce I believe made it a bit soft. I would prefer a little crunch in the crust the next time I make these yummy mini apple crisps.
I followed the recipe using apple juice in place of water per the original posters suggestion & using 4 honey crisp apples. While the process was a bit labor intensive, the results were rewarding. I made these for a group and they flew off the platters with folks “sneaking” back for a second & third treat.
So delicious and easy! Love these.
After baking and cooling, I stored them in a zip lock container only to find that they turned to mush. The flavor is really good but the crust turned soggy, necessitating a fork to eat them.
A nice fall snack and easy to pack into lunches. I had to cut around the edges with a thin knife to get out of the tins.
Definitely goes into the favorite list!
Way too much butter. Followed Recipe to a “T” aside from putting them in liners, and they turned out wayyy too buttery. I had a feeling when making the “crumble” that it was too mushy rather than crumbly like other recipes I’ve used.. should have followed that instinct. I have butter pooled in my in my tins (that seeped through the liners LOL) and on my counter from just setting them on it. Apples were delicious though. A little more spice might be nice
I made it exactly as is. It was a hit. I will definitely add it to my dessert list.
I use real butter for cooking & baking. But 1 cup of butter ruins it for less it upsets my stomach. I will make it again sometime but use some coconut oil instead. I made these also larger with a grande muffin tin instead of the mini. Worked out, but as I said I will modify recipe mix and let you know how that worked out.
What a pain in the behind. I tried to form the cups and simply gave up. There just is not enough substance to the crumb mixture to actually work up the sides…it would not hold together. And even when I was able to cobble a couple together, the bottoms looked either so thick that there was not much room for the filing, or so thin that I was afraid they might leak. I ended up using the filling and the crumb mixture to make a standard apple crisp in a Pyrex dish…it’s in the oven right now. And I want to know where those pics of the finished product came from. Those must have been the best few out of the entire batch. If I tried to make these again, I might set up a test row of muffin cups with different measured quantities of the crumb mixture, and then nest another muffin pan into them to see which quantity would best form cups that way. Then I might be able to batch-create the cups…maybe.
Yummy, absolutely delicious
I made this recipe exactly as it was written. I was disappointed that the cup did not crisp up. In the future I would pre bake the cup then add the filling and bake for additional time. The bottom of the cup wasn’t cooked and was gooey like oatmeal. The taste was great though so that’s why I’m giving it the three stars.
Too much work and they became soggy after putting them in a covered dish, then fell apart when you tried to eat them. They’re cute but apple crisp would have been just as good and much easier to make