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.