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Apple Crisp Bites

Apple crisp bites are baked mini shortbread tarts filled with thick, cinnamon-spiced apple filling and topped with an oat crumble. The golden, clumpy topping bakes crisp while the apple centers stay jammy and caramel-scented.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 24 bites
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

For the shortbread cups
  • 1.5 cup all-purpose flour
  • 0.25 cup powdered sugar
  • 0.25 tsp salt
  • 0.5 cup unsalted butter cold, cubed
  • 2 tbsp ice water
For apple filling
  • 3 apples peeled, finely diced
  • 3 tbsp brown sugar
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tbsp cornstarch
  • 1 tbsp butter
For oat crisp topping
  • 0.5 cup rolled oats
  • 0.25 cup flour
  • 0.25 cup brown sugar
  • 0.5 tsp cinnamon
  • 3 tbsp cold butter cubed
  • 1 caramel sauce for drizzling

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Prep and bake
  1. Preheat the oven to 375F and grease a 24-cup mini muffin tin so the shortbread shells release cleanly.
  2. Combine all-purpose flour, powdered sugar, and salt, then cut in cold unsalted butter until the mixture looks like coarse crumbs.
  3. Add ice water, then press the dough into the mini muffin cups to form thin shells with even thickness.
  4. Sauté diced apples with butter, brown sugar, cinnamon, nutmeg, and cornstarch for 5-7 minutes at a steady simmer until the filling thickens and glossy cues show the starch has activated.
  5. Cool the apple filling until it’s safe to handle, while you mix the oat topping.
  6. Combine rolled oats, flour, brown sugar, and cinnamon, then cut in cold butter until you get clumpy crumbs that hold their shape.
  7. Fill each shortbread cup with apple filling, then top with oat crumble so it reaches nearly the surface.
  8. Bake for 18-20 minutes at 375F until the bites are golden around the edges, then drizzle caramel sauce over the warm tops for a glossy finish.
Notes

    Notes

    For the cleanest shells, press the shortbread dough firmly into the cups and avoid overfilling—this helps the oat topping stay crisp. Cool the apple filling before assembling so the butter won’t soften the shortbread. Store baked bites covered in the fridge up to 3 days (reheat at 325F for 5 minutes). Freezing is not recommended because the shortbread texture softens after thawing. For a dairy-light swap, use vegan butter sticks and check that your caramel sauce is dairy-free.