May 1, 2022
Review RecipeCaramel Apple Crisp Bites
These Caramel Apple Crisp Bites are an easily portable, portion sized, mini dessert option. Each bite is filled with apple filling and drizzled caramel for a taste of fall right in your mouth!
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Caramel Apple Crisp Bites are a fun play on a classic fall dessert. This recipe is so yummy and makes for the best mini apple crisp. Each bite is bursting with gooey, warm apple filling and drizzled caramel, all inside a crunchy graham cracker crust.
Be sure to also try our other yummy, warm, fruit desserts. Easy Blackberry Cobbler and Caramel Apple Dump Cake are both delicious and easy!
CARAMEL APPLE CRISP BITES INGREDIENTS
You’ll need:
- 2 cups graham cracker crumbs
- 12 tablespoons butter (melted)
- ½ cup powdered sugar
- 4 cups peeled, cored and chopped apples
- ⅓ cup sugar
- ¼ cup brown sugar
- 2¼ tablespoons flour
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Caramel sauce
SUBSTITUTIONS AND ADDITIONS
GRAHAM CRACKER CRUMBS: I used store bought graham cracker crumbs in a can. I find these to work the best, and it saves time. However, you could make your own graham cracker crumbs at home by crushing them up in a Ziploc bag with a rolling pin, or by putting them in the food processor.
APPLES: Any type of apples will work, so you can use your favorites in your caramel apple crisp bites! It’s so fun to take a trip to the orchard and pick your own apples to use in your recipe. One thing I have found is that sweeter varieties tend to taste the best. Empire, Granny Smith, or Honey Crisp work well. We used Golden Delicious in our recipe and it turned out perfect. You could also opt for apple pie filling as an alternative in this recipe.
HOW TO MAKE THIS CARAMEL APPLE CRISP BITES RECIPE
STEP ONE: Preheat the oven to 350°F. Grease a mini muffin pan with non-stick butter spray.
STEP TWO: In a medium size bowl mix graham cracker crumbs, powdered sugar, and melted butter with a spoon (slowly add the butter and evenly distribute).
PRO TIP
Some people have found the crust recipe to work perfectly, while some others found the 12 tablespoons of butter were way to much and the butter started to pool. It’s best to start by using a ½ cup of butter (8 tablespoons). 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.
STEP THREE: Evenly distribute mixture to the 24 mini muffin cups. Press along the bottom and sides to make a “cup” then, bake for 5 minutes and let cool completely. Increase oven temperature to 375°F.
STEP FOUR: Chop the apples into little pieces, I used a mini food processor. Don’t puree, just finely chop.
STEP FIVE: Mix apples, sugar, brown sugar, flour, cinnamon, and nutmeg in a bowl.
STEP SIX: Bake apples in a baking dish for 15 minutes at 375°F, until the apples are slightly softened. Reduce oven temperature to 350°F.
STEP SEVEN: Scoop a teaspoon or so of the apple mixture and place on top of the graham cracker crust cups (while still in the muffin pan).
STEP EIGHT: Sprinkle any extra graham cracker on top of the apples (I had some left over!)
STEP NINE: Bake for 5 minutes at 350°F. When finished baking, let them cool completely.
STEP TEN: Use a knife to loosen from the pan and they should pop right out.
PRO TIP
Tempting as it may be to dig right in, give the bites time to cool before trying to pop them out of the pan or they may crack.
STEP ELEVEN: Drizzle them with caramel, serve and enjoy!
HOW TO SERVE
Top off your caramel apple crisp bites with this creamy No Churn Vanilla Ice Cream. It is the perfect compliment over the top of warm apple crisp.
You can also serve them alongside other fun bite-sized foods including our mini cheeseball bites appetizers.
MORE APPLE RECIPES
STORAGE
IN THE FRIDGE: I recommend storing leftover caramel apple crisp cups in an airtight container in the fridge. I find that this will keep your ingredients the freshest. It also helps to keep the mini bites intact better.
When serving, you can always pop them in the microwave to warm them up and get the gooey filling you desire!
Caramel Apple Crisp Bites are the perfect fall dessert to make after a trip to the orchard. Fresh, crisp apples make for a warm fruit filling, drizzled with a creamy caramel topping, all inside the perfect graham cracker crust.
These bite sized treats are the mini version of the classic dessert everyone loves, and they are so delicious!
FREQUENTLY ASKED QUESTIONS
What apples are the best for apple crisp recipes?
Sweet apples including Empire, Honey crisp, Pink Lady or Granny Smith will work well in this recipe.
Can I use a different crust than the graham cracker crust?
Instead of the graham crumbs, you could use Nilla wafers or golden Oreo cookies for the crust.
Can I use apple pie filling instead of fresh chopped apples?
You can use apple pie filling although if you do, we’d suggest skipping the step of baking the apples in the oven before scooping into the crust.
MORE RECIPES YOU’LL LOVE
- Blueberry Cobbler Recipe
- Apple Dump Cake
- Caramel Apple Dump Cake
- Caramel Apple Dip
- Apple Fritter Recipe
- Apple Pie Bites
- Graham Cracker Crust
- Apple Pie Cookies
Caramel Apple Crisp Bites
These Caramel Apple Crisp Bites are an easily portable, portion sized, mini dessert option. Each bite is filled with apple filling and drizzled caramel for a taste of fall right in your mouth!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 24
Ingredients
- 2 cups graham cracker crumbs I used store-bought in a can. I find these to work the best
- 12 tablespoons butter melted
- ½ cup powdered sugar
- 4 cups peeled, cored and chopped apples we used golden delicious
- ⅓ cup sugar
- ¼ cup brown sugar
- 2 ¼ tablespoons flour
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- caramel topping store bought!
Instructions
- Preheat oven to 350°F. Grease pan with non-stick butter spray.
- 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.Pro Tip: Some people have found the crust recipe to work perfectly, while some others found the 12 tablespoons of butter were way too much and the butter started to pool. You may want to start by using ½ cup butter (8 tablespoons). 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.
- Evenly distribute the 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. Increase oven temperature to 375°F.
- 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.
- Bake in a baking dish for 15 minutes on 375°F, until the apples are slightly softened. Reduce oven temperature to 350°F.
- 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 graham crackers left over.
- Bake for 5 minutes on 350°F.
- Let cool completely. Pro Tip: Tempting as it may be to dig right in, give the bites time to cool before trying to pop them out of the pan or they may crack.
- Use a knife to loosen from the pan and they should pop right out.
- Drizzle with caramel topping.
Video
Nutrition
Sodium: 98mg | Calcium: 11mg | Vitamin C: 1mg | Vitamin A: 189IU | Sugar: 11g | Fiber: 1g | Potassium: 39mg | Cholesterol: 15mg | Calories: 123kcal | Saturated Fat: 4g | Fat: 7g | Protein: 1g | Carbohydrates: 16g | Iron: 1mg
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Comments
jay platte says
i love these! they are so easy to make! they’re so yummy too! 10/10.
Gloria says
These are so yummy – my kids love them!
Carol Trail says
Will these freeze okay?
Layne Kangas says
Hi, Carol – I haven’t tried so I’m not sure how they would handle it! I would recommend storing in the fridge.