Caramel Apple Crisp Bites

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Caramel Apple Crisp Bites bring all of the flavors of fall into one delicious dessert. The apple cinnamon filling and the graham cracker crust will warm your heart and fill your tummy.

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  • Average
  • Average budget

Ingredients

  • 2 cup graham cracker crumbs ((I used store bought in a can. I find these to work the best))
  • 12 tablespoons butter (melted)
  • 1/2 cup powdered sugar
  • 4 cups peeled, cored and chopped apples ((we used golden delicious))
  • 1/3 cup sugar
  • 1/4 cup brown sugar
  • 2 1/4 tablespoons flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Caramel topping ((store bought!))

Preparation

Step 1

Preheat oven to 350 degrees
Grease pan with non-stick butter spray
Melt butter
In a medium size bowl mix graham cracker crumbs, powdered sugar and butter with a spoon (slowly add the butter and evenly distribute – PLEASE SEE UPDATE/NOTE BELOW)
Evenly distribute mixture to the 24 mini muffin cups. Press along the bottom and sides to make a “cup”
Bake for 5 minutes and let cool completely
Chop the apples into little pieces – I used a mini food processor. Don’t puree, just finely chop
Mix apples, sugar, brown sugar, flour, cinnamon and nutmeg in a bowl

Step 2

Bake in a baking dish for 15 minutes on 375 degrees, until apples are slightly softened
Scoop a teaspoon or so of the apple mix and place on top of the graham cracker crust cups (while still in the muffin pan)
Sprinkle any extra graham cracker on top of the apples (I had some left over!)
Bake for 5 minutes on 350
Let cool completely
Use a knife to loosen from pan and they should pop right out
Drizzle with caramel topping
Enjoy

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UPDATE/NOTE: Some people have found the crust recipe to work perfect, while some others found the 12 tablespoons of butter was way to much and the butter started to pool – you may want to start by using 1/2 C butter (1 stick vs. 1 1/2 sticks, or 12 T). Melt the butter and add slowly to the crumbs, a little bit at a time, making sure it’s not too wet. You can always add more or save the leftover butter for later. You want a soft dough that sticks together slightly when you try to form a ball, not a wet dough.