This delicious treat is from Shape magazine’s November 2013 issue. They are crispy around the edges and the apples are soft inside. The apples used here came from Carter’s Mountain near Charlottesville, Virginia and they were perfect! This is a great fall snack and a perfect combo for hot cider, coffee or tea!
- Cooking spray
- 1/2 cup rolled oats
- 1/2 cup whole-wheat flour
- 1 tsp ground cinnamon
- pinch of salt
- 1/3 cup maple syrup
- 2 tablespoons cold, unsalted butter, cut into small pieces
- 2 firm apples, peeled, cored and diced
- 2 tablespoons maple syrup
Preheat over to 350. Lightly coat a 12-cup mini muffing pan with cooking spray and set aside.
To make the crumble topping, combine oats, flour, cinnamon, and salt in medium bowl. Stir in maple syrup until well coated. Use a fork to smash the butter pieces into the oat mixture until crumbly. Set aside.
To make the apple filling, add apples, maple syrup, and 1/2 cup water to a small saucepan. Cook over medium heat, stirring occasionally, for 5 minutes. Remove from heat and let cool slightly.
Meanwhile, place 1 tsp of the oat mixture into the bottom of each muffin cup. Use your fingers to gently press down to form a solid crust.
Place 1 T of he apple mixture over each and top with remaining crumble distributing evenly among all muffin cups. Make sure to set aside crumble for the top because it is easy to get carried away and not have enough left to top off the apples!
Bake for 10 to 15 minutes or until golden brown. Remove from oven, let cool to room temp, then use an offset spatula or a butter knife to gently remove from pan. Serve at room temperature.