If you like crumbles, or anything with oatmeal, sugar, and butter in it, then you’re going to love these Apple Crumble Cups that are easy and oh-so-presentable!
I’ve written two posts on crumbles (peach/strawberry and peach) in the past. If you’ve ever wondered what the difference is between a crisp, a crumble, and a cobbler, it’s that crumbles contain oatmeal. This recipe is from allrecipes.com and is originally called a crisp, but it’s technically a crumble!
The reason I wanted to share this recipe is because I’ve been searching for one that makes mini crumbles. I was served something like this at a friend’s house, and I loved how cute and compact it is. Yesterday I was talking to my mom about a recipe she had seen on TV, and it reminded me of all the uneaten apples sitting in our fruit basket. I had to make some type of crumble!
Here’s the recipe, as taken from Allrecipes, attributed to Debbie Eckstein. I’ve changed the name to call it ‘Apple Crumble Cups’ instead of ‘Apple Crisp Cups’. At the end, I’ve given tips on how I made my cups.
Apple Crumble Cups
Ingredients:
3 large McIntosh apples – peeled, cored, and chopped
1/4 cup water
2 T white sugar
1/2 tsp ground cinnamon, or to taste
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg (optional)
1 1/2 cups butter
Method:
- Preheat oven to 350 degrees. Grease 4 12-cup mini-muffin tins.
- Mix apples, water, white sugar, and 1/2 tsp of cinnamon together in a saucepan, and bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from heat.
- Combine flour, oats, brown sugar, 1 tsp of cinnamon, and nutmeg in a large bowl; cut the butter into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Place a heaping tablespoon of the crust mixture into a mini-muffin cup, and press it into the cup so that it covers the bottom and pushes up the sides of the cup. Make the crust go all the way to the top of the little muffin cup, and patch any holes with more crust mixture. There will be crust mixture left over. Place about 2 tsps of apple filling in the crust. Sprinkle about 1 tsp of the remaining crust mixture on the filling.
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
Note that I made 12 mini cups and 12 regular sized cups and the recipe was the perfect amount. I used an ice cream scoop to measure out the same amount of crumble topping for each cup.
Have you ever made mini crumbles? I’d love to know what variations you’ve tried.
