2 tbsp cold, unsalted butter, cut into small pieces
2 firm apples, peeled, cored, and diced
2 tbsp maple syrup
Instructions
Preheat oven to 350. Lightly coat a 12 cup mini muffin pan with cooking spray and set aside.
To make the crumble topping, combine oats, flour, cinnamon, and salt in a medium bowl. Stir in 1/3 cup maple syrup until well coated. Use a fork to smash the butter pieces into the oat mixture until crumbly. Set aside.
To make the apple filling, add apples, 2 tbsp maple syrup, and 1/2 cup water to a small saucepan. Cook over medium heat, stirring occasionally, for 5 minutes. Remove from heat and cool slightly.
Meanwhile, place 1 tsp of the oat mixture into the bottom of each muffin cup. Use your fingers to gently press down to form solid crust. Place 1 tbsp of the apple mixture over each and top with remaining crumble, distributing evenly among all muffin cups. Bake 10-15 minutes or until golden brown. Remove from oven. Let cool to room temperature. Use an offset spatula or a butter knife to gently remove from pan. Serve at room temperature.
Originally Submitted
4/29/2014
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