Flaky homemade crust filled with tart sugared apples and topped with a sugary oatmeal crisp all in a mini bite-sized form.
This summer, we moved halfway across the country for my husband’s work. Moving is quite the process as I’m sure you already know.
To prepare for the move, we spent weeks leading up to our moving date slowly packing up boxes. We finally got everything in a big truck, drove across the country, and unpacked in our new home. All was fine and great, until we realized a very important part of our kitchen had been left behind…
You know that little drawer that some ovens have underneath them? Yeah…we forgot to pack that up. My baking sheets, brownie pans, muffin tins, and cake pans were all left behind. Happy wedding present to the cute newlyweds that moved in after us I suppose.
So, we put those baking sheets and pans on our “to buy” list and that was that. We found a nice package that had several baking trays, a big muffin tin, a cake pan, and a brownie pan. What it didn’t come with, however, was a mini muffin tin.
And we had left our mini muffin tin behind. In the drawer. Under the oven.
I think all treats taste better when they are miniature. Maybe it is because the treats look cuter. And let’s be honest, cute food is the best.
So here is the first of (many to come) treats made in a mini muffin tin. Thank goodness I have one again!
- Mini Crusts:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup butter-flavored shortening plain shortening works as well
- 3 tablespoons very cold water
- 2 cups small apples I used Granny Smith, diced, ~1 and 1/2
- 1 teaspoon lemon juice
- 2 teaspoons all-purpose flour
- 1/2 teaspoons cinnamon
- 4 tablespoons brown sugar not packed
- 2 tablespoons white sugar
- Crisp topping:
- 1/2 cup butter softened
- 1/2 cup all-purpose flour
- 1 and 1/2 cups old-fashioned oats
- 3/4 cup brown sugar not packed
In a small bowl, combine the flour and salt. Stir. With a pastry cutter or two knives, cut in the shortening. Add in the cold water slowly and mix. Knead as little as possible and form the dough into a small ball. Wrap the ball in plastic wrap and place in the fridge.
Finely dice the apple and combine it with the lemon juice.
Combine the flour, cinnamon, brown sugar, and white sugar in a small bowl. Add the mixture to the diced apples and stir.
In another small bowl, combine the softened butter, flour, oats, and brown sugar. Mix well.
Preheat the oven to 375 degrees F. Remove the dough from the fridge and roll out to about 1/4-1/8th inch thickness. Cut out small one inch circles.
Line a mini muffin tin with muffin liners and place the small dough circles in the bottom and press them up the sides of the liners.
Top the dough with a rounded 1 tsp. of apple mixture and top with a rounded 2 tsp. of the oat/apple crisp mixture.
Cook for about 13-15 minutes. Remove and let cool for 15 minutes.
**If you want your crusts more baked, put just the crusts in the oven for about 5 minutes. Remove and then put the filling and topping in and return to oven for about 10-13 minutes.
I tried this recipe several times to make sure there is the right amount of dough to filling and toppings. If you follow the directions exactly, you should have just the right amount to do 32 mini apple crisps.