Caramel Apple Crisp Bites bring all of the flavors of fall into one delicious dessert so easily. The apple cinnamon filling and the graham cracker crust will warm your heart and fill your tummy.
Caramel Apple Crisp Bites
These Caramel Apple Crisp Bites are the perfect recipe to make with all of those delicious fresh apples you pick in the fall!
Our family loves going to the apple orchard and picking fresh apples to begin with – the apples good and fresh and crisp taste just burst when they are right off the tree. (our family’s favorite apples are large Golden Delicious apple, right off the tree – what is yours?)
But, what we love even more is what we make once we have all of those delicious apples.
You have heard me cook with my sister, my kids, and my niece… but today was a special treat – I got to cook with my husband!
Adam is my best taste tester and my best critic. When I told him I wanted to make apple crisp bites (I have a little obsession with bite-sized desserts) – he jumped right in to help!
Are you ready to be obsessed with a dessert? Seriously, get ready. You are going to be totally and completely crazed over these Caramel Apple Crisp Bites. They are one of our all-time favorite fall desserts because they are so tasty and uniquely fall!
If you have more apples to use up, try out these Caramel Apple Pie Cookies! They are out of this world!
While these Caramel Apple Crisp Bites are particularly perfect on a nice, cool, Fall day, they are a great dessert any time of the year!
What type of apples are best in an apple crisp?
Basically, you want to go with the sweet varieties of apples. Empire, Granny Smith or Honey Crisp work well. However, We used Golden Delicious for our recipe and they came on perfect.
Ingredients
- Graham cracker crumbs (I used store bought in a can. I find these to work the best)
- Butter
- Powdered sugar
- Apples (we used golden delicious)
- Sugar
- Brown sugar
- Flour
- Cinnamon
- Nutmeg
- Caramel topping
How to make Caramel Apple Crisp Bites
Apple Crisp Bites are really easy to make. It starts out with the crust!
- In a medium bowl mix together the graham cracker crumbs, powdered sugar, and butter.
NOTE ABOUT BUTTER: Some people have found the crust recipe to work perfectly, while some others found the 12 tablespoons of butter was way too 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. - Evenly distribute the mixture to the 24 mini muffin cups. Using your fingertips or the side of a spoon (a tablespoon measuing spoon works perfect for this), press the mixture to the bottom and sides of each cup. You will create a cup-like shape! (save a little bit to put on top of the bites if you can!)
- Bake for 5 minutes at 350 degrees (until they start to get a bit golden brown) and let cool completely.
- Chop the apples up into small pieces.
PRO-TIP: I used a food processor, but be careful not to over chop them in there. We don’t want an apple sauce or puree – just small chopped up pieces! - Mix the apples, brown sugar, flour, cinnamon, and nutmeg together in a bowl. Bake at 375 degrees in a baking dish for 15 minutes until the apples are slightly softened.
- Scoop the filling into each of the crust cups still in the muffin pan.
PRO-TIP: Fill them up generously. - Sprinkle any leftover graham cracker crust on to the tops of the apples and bake at 350 degrees for 5 minutes.
- Take out of the oven and let them cool completely. Take a knife and loosen the crusts from the cups. They should then pop right out of the pan!
- Drizzle with caramel topping and enjoy!
More Fall Recipes
Caramel Apple Crisp Bites
Ingredients
- 2 cup 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 degrees and grease mini muffin 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
- 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) and sprinkle any extra graham cracker on top of the apples.
- Bake for 5 minutes on 350 and let cool completely. Use a knife to loosen from pan and they should pop right out.
- Drizzle with caramel topping
i make apple crisp but I use oatmeal, do you think that would work, it can make a crust if you want.
Any type of crust will work – I love the sweet taste of the graham cracker, but I think oatmeal will be yummy too!
Can these be made in a 9×12 glass baking dish as well? It seems like it should be possible. Just wondering as it would be a great dish to take to our fellowship dinners.
I meant, can this be made in a 9×12 baking dish? Just wanted to clarify my question to you. 🙂
I haven’t tried it, but I don’t see why that would work! Let me know if you try it and how it comes out!
I will let you know. It will be next w/e before I make it though 🙂
did you make them in the 9×12 baking dish???
Hi Patti – no, I used mini muffin pans
Have you tried these with a regular-sized muffin tin?
I actually tried them today and they came out a little soggy – sticking with the minis!
Hi, about to head out to the orchard today, I was wondering if you might recall what type of apple you used? Thank you!
Hi Gail – we used Golden Delicious!
Hi there!
I triedsking these tonight. Just wondering how you got your apples to look so moist. Mine turned out dry. I don’t see anything to add butter or anything to the apple mixture.
Thank you for sharing =)
hmmmmmm….. not sure – it may depend on what type of apple you used and how your oven runs – mine may run a little cooler so it may have cooked it a little less – try cooking the apples for a shorter period of time.
you really just want the apples softened
could you microwave the apples in a covered casserole dish?
I don’t see why not – you really just want to get the apples softened.
I make something like this with walnuts… these are super cute!
THANKS!! Need to try the walnuts – YUM
Is the amount correct for the melted butter? Twelve tablespoons seems like a LOT of butter.
I KNOW!!! Not the weight watchers version. I originally made half of the amount of crust – but once I started putting it in the cups, I realized they needed to be thicker and fill the cups more, so I doubled the crust recipe.
The crust was an absolute disaster in my hands. Although I did let the cups fully cool, there was no such thing as popping them out of the pan. They disintegrated. Not enough sugar in the crust? I used powdered sugar. So disappointed.
Oh no!!! I used store bought graham cracker crumbs….. perhaps that could have made a difference. Mine pop out every time I make them. I do loosen with a knife first.
These looked so great, so I made them today and had the same problem with them just falling apart getting them out of the pan. I think 7 of my 24 came out in one piece. Wondered if one of the baking steps needs to be longer? My son is enjoying eating the pile of apples and crumbs now.
Did you let the cups cool before filling them and baking with the apple mixture in them?
If you all had a Demarle at Home mini muffin tray made from woven glass and silicon, all of these recipes that she makes in a mini-muffin pan would pop right out. You would not have to spray or butter, and they rinse clean. Seriously. I use these recipes a lot and they are breeze with the Demarle pan. Find a consultant in your area. The pans are awesome and have a lifetime guarantee!
are you pressing firmly?
I purchased the prepared graham cracker cups!
I just got sone making these and 12 tablespoons was way too much butter. I would probably try half and add as u need. They were puddles of slop even after baking. Yummy still but they could only be eaten with a spoon right out of the pan.
This was exactly our experience….a pool of butter in each cup. We had to soak them up with paper towels! Half the butter would likely work well.
Hi Jenn,
Where do I get the caramel for the caramel apple crisps?
Let me know! Thanks!
Hi Viki – I just used Smuckers Caramel Sauce and drizzled it on!
So excited to try these. I would list the caramel sauce in the ingredients though. I went to the store and bought supplies but forgot that since it wasn’t in the ingredients section.
So sorry – good catch – changing it now!!
These look amazing. Would like to make for semi-formal occasion; and wondered if you could use mini-cupcake liners? If so-would you lightly spray them with cooking spray? Thanks
hmmmmmm…..you may want to just pop them into the liner after they have cooled.