Mini Caramel Apple Crisps
These Caramel Apple Crisp Bites are a luxurious blend of crunchy graham cracker crust, sumptuous apple filling, and a lavish caramel drizzle, perfectly encapsulating the essence of autumn. An elegant treat that promises a delightful burst of flavors and textures with every bite.
Servings 12
Ingredients
- 7 Graham cracker sheets for the crust
- 1/4 cup sugar syrup
- 5 TBSP of melted butter
- 1/2 cup canned apple pie filling store-bought works just fine!
- On top: ½ cup all-purpose flour and ½ cup packed light brown sugar
- ½ TBSP of cinnamon powder
- ¼ cup melted butter or margarine
- Caramel syrup
Instructions
- Warm the oven up to 350°F. Grease a mini muffin pan with 24 cups, making sure to cover the whole pan.
- Put the graham cracker sheets into a food processor and pulse it until the crumbs are very small and there are no more chunks. You can also put them in a bag and use a rolling pin to roll them out. It works either way!
- Put the graham cracker crumbs, sugar, and melted butter in a medium-sized bowl and mix them together until they are well mixed.
- Put about a tablespoon (or a small ice cream scoop) of the mixture into each well of a 24-cup mini muffin pan. Press the graham cracker mixture into the pan with your thumb to make a well.
- Bake for 5 minutes. Let it cool down for a while.
- Spread the apple pie filling out in a bowl. Then, use a knife to cut the apples into small pieces. Put a small amount of apples into each well in the graham cracker and then cover the rest of the well with lots of yummy crumbs.
- Don't worry if it looks a mess! Everything cooks at the same time, and when it's done, it will look great. To serve, put it back in the oven for 10 minutes and let it cool for 15 minutes.
- After taking it out of the oven, put it on a cooling rack to cool all the way down. Add the sugar just before serving.
- To take the crisps out of the pan, use a toothpick to pry each one out. They should just pop out if the coating is good.