- 2 cup graham cracker crumbs (I used store bought in a can. I find these to work the best)
- 12 tablespoons butter, melted
- 1/2 cup powdered sugar
- 4 cups peeled, cored and chopped apples (we used golden delicious)
- 1/3 cup sugar
- 1/4 cup brown sugar
- 2 1/4 tablespoons flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Caramel topping (store bought!)
- Preheat oven to 350 degrees
- Grease 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)
-Sprinkle any extra graham cracker on top of the apples (I had some left over!)
-Bake for 5 minutes on 350
-Let cool completely
-Use a knife to loosen from pan and they should pop right out
-Drizzle with caramel topping
-Enjoy
UPDATE/NOTE: Some people have found the crust recipe to work perfect, while some others found the 12 tablespoons of butter was way to 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.
Source: http://princesspinkygirl.com/apple-crisp-bites/2/
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