Mini Apple Crumble Pies
This delightful recipe combines sweet stewed apples nestled in a buttery oatmeal base, crowned with a crumbly topping that adds a perfect finishing touch. These individual apple pies are a comforting treat that will fill your kitchen with warm and cozy aromas as they bake to golden perfection. Easy to make and even easier to enjoy, these mini pies are a delicious way to elevate your dessert game.
— Constant Cookbook
Ingredients
- For the stewed apples:
- 3 medium apples
- 1 tbsp caster sugar
- 2 tbsp water
- For the bases:
- 85 g butter, softened
- 115 g light brown soft sugar
- 1 egg
- 115 g self-raising flour
- 3/4 tsp ground cinnamon
- 55 g oatmeal
- For the topping:
- 50 g butter
- 100 g flour
- 50 g light brown soft sugar
Instructions
- First, stew the apples:
- Peel, core and finely chop (1-2 cm cubes) the apples and put in a small saucepan with a lid.
- Add the water and caster sugar, cover and bring to the boil, then turn down the heat to allow them to stew while you make the bases. Keep an eye on how soft they are becoming, they should be ready in about 10 minutes. Remove from the heat when they resemble apple crumble filling.
- To make the bases:
- Preheat the oven to 180ºC (350ºF, gas mark 4). Beat the butter and sugar together until pale and fluffy, then gradually beat in the egg.
- Mix the flour and cinnamon, then sift into the batter. Finally add the oats and fold it all together.
- Grease a 12-hole mince pie tin and use a tablespoon to divide the base mix evenly between them. Put to one side while you make the topping.
- To make the topping:
- In a mixing bowl, use your fingers to crumble together the butter and flour, until they form crumbs.
- Add the sugar and crumble it into the butter and flour until the whole mix resembles fine crumbs.
- Assemble and bake:
- Flatten each spoonfull of batter, and use your finger or the back of a spoon to make an indent in each base.
- Use a teaspoon to add the stewed apple to form a small mound on top. Leave 1-2mm of batter visible at the edges beneath the apple. Spoon the crumble topping over each pie to cover the apple and base.
- Bake for 10â15 minutes or until golden brown. Cool slightly in the tin, then turn out onto a wire rack with the aid of a rubber spatula.
- Serve warm, if possible.
Yield
Makes 12 pies
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