Fall has arrived! And these Apple Pie Cups have got it GOING ON!
While you all know I am a huge summertime girl (shoutout LFO), there’s just something about the fall.
Sweater weather, football, apples and cinnamon…oh yesssss.
Apple pie is quite literally the most delicious thing ever. But, sometimes you can’t eat a full pie.
Damn you, social constructs!
So, instead, we must make mini pies!
But, to make things even easier and yummier (and healthier? lol) I used some rolled oats to make the crust.
Mainly because I had a shitton of oats left over in my pantry, but also because they make a perfect dessert crust!
Out of all the fall desserts out there, these apple pie cups are pretty freakin easy and pretty freakin delicious. Hope you think so too!
Please don’t forget to leave a comment & rating if you try it! <3
Preheat oven to 350°.
Peel and dice 3 large apples and set aside in a large bowl with 1 tbsp of lemon juice.
Vic Trick: The lemon juice will keep the apples from turning brown while you make the crust!
Vic Trick 2: I always use granny smith apples for baking, but fuji and honeycrisp are also great!
Now to make the crust:
In a large bowl, beat together 2 sticks of softened butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar until light and fluffy.
Add 2 eggs and 2 tsp of vanilla extract and mix until combined. Then, gently mix in 1 1/2 cups of rolled oats, 1 1/2 cup of flour, 2 tsp of cinnamon, and 1 tsp of baking powder until just combined. The dough will be fairly wet.
Spoon into a greased cupcake pan and bake for about 15 minutes or until set and golden brown.
While the crust is baking, prepare the apple filling.
Toss the apples in 1/3 cup brown sugar, 1/4 cup of granulated sugar, 2 tsp cinnamon, and 1 tsp of cornstarch.
Melt 3 tbsp of butter in a very large pan (I used my largest cast iron) over medium heat. Add the apples and cook until softened and caramelized, about 8-10 minutes.
When the crust comes out of the oven, press down with a spoon or the bottom of a shot glass to make a little cup for the pie filling.
Spoon the filling into the cups and drizzle with the leftover sauce from the pan.
And that is it!!!!
So super cute and so so delicious.
Vic’s Tricks To…Apple Pie Cups
Ingredients
- For Crust:
- 2 sticks butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 1/2 cups rolled oats
- 1 1/2 cups flour
- 2 tsp cinnamon
- 1 tsp baking powder
- –
- For Filling:
- 3 large apples (I prefer granny smith or fuji)
- 1 tbsp lemon juice
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 2 tsp cinnamon
- 1 tsp cornstarch
- 3 tbsp butter
Instructions
- Preheat oven to 350°.
- Peel and dice 3 large apples and set aside in a large bowl with 1 tbsp of lemon juice.
- In a large bowl, beat together butter, brown sugar, and granulated sugar until light and fluffy. Add eggs and vanilla and beat until combined. Slowly mix in the oats, flour, cinnamon, and baking powder until just combined. The dough will be wet.
- Spoon into a greased cupcake pan and bake for about 15 minutes or until set and golden brown. Then, when the crust comes out of the oven, press down with a spoon or the bottom of a shot glass to make a little cup for the pie filling.
- Make the filling while the crust is baking by tossing the apples in brown sugar, granulated sugar, cinnamon, and cornstarch. Melt 3 tbsp of butter in a very large pan (I used my largest cast iron) over medium heat. Add the apples and cook until softened and caramelized, about 8-10 minutes.
- Spoon the filling into the cups and drizzle with the leftover sauce from the pan.
- Enjoy your tasty fall dessert!!!
Don’t forget to leave a rating and a comment with your thoughts!
Happy Eating!
