Ingredients
For the pies
- 2 sheets premade pie dough, thawed
- 3 medium apples, diced into small cubes
- 2 tbsp unsalted butter
- ⅓ cup brown sugar
- 1 tsp cinnamon
- 1 tbsp flour
- 1 tsp lemon juice
- Pinch of salt
For the crumble topping
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- 2 tbsp rolled oats
- 2 tbsp cold butter, cubed or grated
- Pinch of salt
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
- Cook the filling: In a skillet, melt butter over medium heat. Add apples, brown sugar, cinnamon, flour, lemon juice, and salt. Stir and cook for 5–7 minutes, until the apples soften slightly.
- Prepare the crusts: Roll out your premade dough slightly thinner. Cut out 4-inch circles and press each one into the muffin tin wells to form little pie shells.
- Make the crumble topping: In a small bowl, mix flour, brown sugar, oats, and salt. Cut in the butter using a fork or your fingers until the mixture looks crumbly.
- Assemble: Spoon apple filling into each crust. Sprinkle the crumble evenly over the top of each mini pie.
- Bake for 22–25 minutes, or until golden brown and bubbly.
- Cool slightly, then remove from the tin and serve warm.
To Serve
These are incredible served warm with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream. Add a sprinkle of flaky sea salt for that irresistible sweet-salty finish.