Aw Fall! When the air turns crisp, the leaves begin to shed their shades of summer green, exchanging them for vibrant hues of orange and red. I don’t know what it is about fall, but when it comes around my heart does a happy dance. Maybe it’s because I feel invited to slow down. Like the cooler weather is an invitation to sip warm drinks and snuggle up in cozy blankets.

There is no better way to celebrate the coming of fall than with these little baby apple crisps. They are TO DIE FOR! With soft, baked, cinnamon apples, and a crunchy crumble top, they are the perfect combination, and just the right size for a little treat. Plus, I added a secret ingredient that keeps them from falling apart, so you can just pick them up and take them on the go!

There’s actually a funny story behind this recipe: I created it by accident. See originally, I was attempting to make apple roses, with tortillas. (I should have used pastry dough, buuut I thought maybe I could create some genius hack with tortillas, to simplify the process.) Mmmm not so much. The tortillas started ripping and the apples didn’t want to fold into a rose for me. Of course, I didn’t want to waste everything, sooo I improvised!

I took the tortilla strips I’d already prepared, cut them into squares, and placed them in the bottom of the muffin tins. Then I chopped up my apple slices, and spooned them into the tins. Then I whipped up a crumble and sprinkled a little on top. And dang are these good!

I think that little accident was the best thing that could have happened, because these mini apple crisps are a new favorite at my house. The tortilla at the bottom is like a mini pie crust, but BETTER, making it so easy to just scoop the apple crisp out of the tin. Less mess to clean! Wooo!

Alright, let’s bake these babies!

How to Make Mini Apple Crisps

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1. Preheat your oven to 400 degrees Fahrenheit.
2. Cut your apple in half, and scoop out the core.
3. Turn your apple lengthwise, and thinly slice your apple into 1/8″ slices. Then cut your apple slices into three sections.
4. Put the chopped apples into a bowl, and mix with 1 Tbsp of lemon juice and 2 Tbsps of Cinnamon Sugar. Set aside.
5. In a separate mixing bowl, mix together a 1/4 cup of quick oats, 1/4 cup of flour, a dash of salt, and 1 Tbsp of honey.
6. Using a knife, cut your cold butter into chunks and then mix it in with the oat mixture. (I like to use my hands for this, to crumble it in with the oats.) You want the the mixture to be crumbly.
7. Then take your tortilla and cut it into 2″ strips, and then cut it into 2″ squares. Butter one side of your tortilla squares, and sprinkle with cinnamon sugar.
8. Place your tortillas squares into the muffin tins (I used one like this) with the butter side up. Spoon your apples into the muffin tins top with crumble, and then sprinkle with remaining cinnamon sugar.
9. Bake for 22 minutes.
10. Then remove from the oven and let cool for ten minutes. Top with ice cream and enjoy!

Just writing about them is making me hungry! Guess it’s time for me to go bake some more! Happy baking friends!