2 large granny smith apples, peeled, cored and diced into 1/4 inch cubes
1/2 teaspoon cinnamon
1/8 teaspoon salt
Juice of half lemon
1/4 cup flour
1/4 cup - 2 tablespoons brown sugar
1/4 cup chopped walnuts
1 can pillsbury refrigerated cinnamon rolls
Heat oven to 400°F. Lightly spray 8 regular-size muffin cups with
In 10-inch skillet, melt 2 tablespoons butter over medium-high
heat. Add apples; cook about 5 minutes, stirring occasionally, until
softened. Sprinkle with 2 tablespoons brown sugar, the cinnamon
and salt. Cook 5 minutes longer or until tender. Stir in lemon juice.
Meanwhile, in small bowl, mix butter, flour, 1/4 cup of brown sugar
and walnuts with fork or hands until crumbly. Set aside.
Separate dough into 8 rolls. Flatten each into 4-inch round; place in
muffin cup. Divide apple filling evenly onto rolls in muffin cups.
Divide flour mixture evenly over apples.
Bake 10 to 12 minutes or until bubbly and tops are lightly browned.
Cool slightly before removing from muffin cups. Cool completely,
about 30 minutes.Serve cupcakes topped with whipped cream and a
drizzle of syrup.
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