Mini apple crumbles are the perfect fall dessert. Instead of having a huge pie that you may never finish, why not make individual pies? This way everyone can have their own individual dessert without the extra hassle.

This simple yet delicious dessert is perfect for any meal or party. Now that fall is here, many make their way to the apple farms to pick fresh apples from the trees.

This dessert is a great opportunity to use your freshly picked apples in a yummy  way. The warm textures of the brown sugar and flour mix together with the apples in the oven to really enhance the sweetness of each ingredient. These mini apple crumbles allow more flavor to each bite because the apples are smaller and can absorb the flavors more. So, head on down to your local store or farm, pick some apples and start cooking.


Pillsbury pie crust

Tara Levy/ Student Life Editor

Tara Levy/ Student Life Editor

Apples (6)

Brown sugar (1 cup)

All-purpose flour (1 cup)

Old-fashioned oats (½ cup)

Butter (⅓ cup)

Cinnamon (¾ teaspoon)

Nutmeg (3/4 teaspoon)

Lemon Juice (3 tablespoons)

Ice cream, if desired

Muffin tin


Heat oven to 375 degrees. Grease the bottom and the sides of the muffin tray with either cooking spray or butter.

Peel the apples. Slice and chop the apples into small pieces about ¼ thick.

In a separate bowl, mix ¾ of the brown sugar, ½ cup of flour, oats, butter, cinnamon and nutmeg together until well mixed. This will be the crumble for the tops.

In a different bowl, mix the rest of the brown sugar and the flour together.

Take the dough and form it into the muffin tin so it fits round all the edges. After all the trays are filled, mix the apples with the brown sugar and flour mix.

Add the apple mixture into the tin with the dough. Add enough apple mixture to fill the top of the tray.

Once all the apples are inside, sprinkle the crumble mixture on top of each mini pie. Make sure the entire top is covered.

Bake for approximately 30 minutes until the topping is golden brown and the apples are tender when pierced with a fork.

Serve warm with ice cream, if desired.

Tara Levy can be contacted at

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