Ally Bakes Sweets

Ally Bakes Apple Crisp Tarts


It wouldn’t be fall without the apples! After a few rounds of apple picking, my house is currently drowning in apples – certainly more than we can eat. The obvious solution to this clearly is to bake it all into various delicious desserts!

Apple crisp is like an easier version of apple pie. You get all the deliciousness of apple filling without the work of having to make pie crust. All you do is toss the apples with some spices and butter, and then top with a crumble topping. For this one, I browned the butter to give it some extra flavors.

Usually I bring my desserts into lab for our weekly group meeting, and I like having them in easily-distributed formats, so I made this apple crisp recipe in cupcake tins instead of an 8×8 baking pan.

Baking tip: place a sheet pan on the rack under the cupcake tins to catch any filling that might bubble over. It shouldn’t, but it’ll save you cleanup if it does!

Apple Crisp Tarts

  • Servings: 2 dozen tarts
  • Difficulty: easy
  • Print

Warm gooey apples topped with a crunchy topping, all in one bite sized tart!


  • 125 g (1 cup) flour
  • 160 g (1 cup) rolled oats
  • 200 g (1 cup) dark brown sugar
  • 1/2 cup (1 stick) butter
  • Filling:
  • 1/2 cup (1 stick) butter
  • 1 tsp vanilla extract
  • 6 medium sized apples, peeled, cored and thinly sliced (I used McIntosh apples)
  • 67 g (1/3 cup) dark brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground allspice
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 Tbsp bourbon


  1. Preheat oven to 350F. Line muffin tins with tin foil.
  2. Make the topping: mix flour, oats, and brown sugar. Use a pastry cutter to cut the butter until the mixture is crumbly and sandy. Set topping aside.
  3. Make the apple filling: first brown the butter. Melt the butter over medium heat in a small saucepan. Whisk constantly as the butter slowly begins to brown after a few minutes. Brown bits will start collecting at the bottom of the pan. Keep stirring until butter is golden brown and smells nutty. Remove from heat and let cool.
  4. Peel/core/thinly slice the apples and then toss with the brown sugar, spices, and bourbon to coat. Mix in the brown butter, followed by 1/2 cup of the topping. Toss until the apples are coated.
  5. Divide apples among the 24 muffin tins. Sprinkle topping evenly on top of the apples.
  6. Bake for 60 minutes until the apples filling is bubbling and the topping is golden brown.

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