| Level: | Intermediate |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 15 mini pies |
Ingredients
- 15 mini phyllo shells (1.9-ounce box)
- 1 tablespoon unsalted butter
- 2 sweet, crisp apples, such as Honeycrisp, Pink Lady or Jonagold, peeled and cut into 1/2-inch dice
- 1/2 teaspoon ground cinnamon
- Pinch of nutmeg
- Pinch of kosher salt
- 1 teaspoon lemon juice
- 2 tablespoons light brown sugar
- 2 teaspoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 cup rolled oats
- 1/2 cup whole-wheat flour
- 1 tablespoon light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/4 cup unsalted butter, melted
- 1 tablespoon honey
- 1/4 cup sliced almonds
Instructions
- Preheat the oven to 350 degrees F. Place the phyllo shells on a baking sheet and bake until crisp, about 5 minutes. Remove from the oven (keep the oven on) and let cool.
- For the filling: Meanwhile, melt the butter in a large skillet over medium heat. Add the apples, cinnamon, nutmeg, salt and lemon juice. Cook, stirring often, until the apples start to soften and release some juices, about 4 minutes. Add the sugar and continue to cook, stirring often, until the sugar has dissolved, about 2 minutes more.
- Stir together the cornstarch and 2 tablespoons of water in a small bowl. Stir into the apple mixture and cook, stirring often, until the liquid is very thick, about 2 minutes more. Stir in the vanilla, remove from the heat and set aside.
- For the granola crisp topping: Line a baking sheet with parchment paper. Stir together the oats, flour, sugar, cinnamon, salt, butter and honey and spread the mixture on the baking sheet, using your hands to form some small clumps. Bake until browned and crisp, about 10 minutes. Remove from the oven, stir in the almonds and let cool.
- To assemble, add a heaping tablespoon of the filling to each phyllo shell, followed by a tablespoon of the topping. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 15 servings |
| Calories | 104 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 2 g |
| Cholesterol | 10 mg |
| Sodium | 58 mg |
Reviews
I am a diabetic and I was immediately attracted to this recipe. I am looking forward to trying this very soon. I so enjoy your show and recipes. I haven’t had an issue with any that I have prepared so far. Thank you for sharing your delicious food!!!
I made these today and OMGOODNESS! These were delish! Kardea, ALL of your recipes are on point every time! I record all of Delicious Miss Brown. Thank you for sharing your love of cooking with our home!
These were so good! Always looking for bite size to serve and quickly when you have company! And these were such a hit. The taste was perfect and I was skeptical about the crumble, and it did not disappoint! Everyone one Kardea’s recipes I d tried have been a 5star rating!
I was inspired when I saw this on TV. My husband is diabetic and loves apple pie. Quite often baked fillings with sugar substitutes fall short. The S/F pies we can buy locally sometimes have an under baked crust. I made these, subbing brown swerve 1-1 for the brown sugar in the filling and crumble. I also left the honey out of the crumble. They had about 0.7 grams of sugar each, and they were a hit! Thanks so much!
Tasty