These bite-size caramel apple crisps pack everything you love about fall into two glorious bites. Tender cinnamon apples, buttery oat crumble, and a glossy caramel drizzle make them impossible to pass by. They are simple enough for weeknights and special enough for holidays.
Irresistible Caramel Apple Crisp Bites
Equipment
- 1 Sheet pan
- 1 Parchment Paper
- 1 Skillet
- 1 Mixing Bowl
- 1 Pastry cutter (optional)
- 1 Mini muffin tin (optional; if using pie crust or puff pastry)
Ingredients
Apple Filling
- 2 cups apples peeled, small-diced (Granny Smith, Honeycrisp, or Pink Lady work best)
- 1 tbsp lemon juice
- 2 tbsp granulated sugar
- 2 tbsp light brown sugar
- 1 tsp ground cinnamon
- 1 pinch ground nutmeg
- 0.125 tsp fine sea salt
- 1 tsp cornstarch or 1 1/2 tsp all-purpose flour
Crisp Topping
- 0.75 cup old-fashioned rolled oats
- 0.5 cup all-purpose flour or almond flour for gluten-free
- 0.33 cup light brown sugar packed
- 0.5 tsp ground cinnamon
- 0.25 tsp fine sea salt
- 6 tbsp unsalted butter cold, diced (or chilled coconut oil for dairy-free)
- 0.33 cup pecans or walnuts finely chopped, optional
Assembly
- 30 mini phyllo shells thawed (or mini pie crust rounds or puff pastry squares)
- 18 soft caramel squares quartered (or use 1/2 cup thick caramel sauce)
- Flaky sea salt optional for finishing
Instructions
Prep the Pan and Preheat
- Preheat oven to 350°F. Arrange phyllo shells on a parchment-lined sheet pan. If using pie crust or puff pastry, lightly mist a mini muffin tin and press dough circles or squares into cups.
Cook the Apple Filling
- In a skillet over medium heat, toss apples with lemon juice, granulated sugar, brown sugar, cinnamon, nutmeg, salt, and cornstarch. Cook 3 to 5 minutes, stirring, until the juices thicken and apples are just tender. Remove from heat and cool 5 minutes.
Mix the Crisp Topping
- In a bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in the cold butter with fingers or a pastry cutter until pea-sized clumps form. Stir in nuts if using.
Assemble the Bites
- Place a small piece of caramel in each shell. Spoon in warm apple filling to lightly mound. Top each with a generous pinch of oat crumble, pressing gently so it adheres.
Bake to Golden
- Bake 12 to 15 minutes, until the topping is golden and the filling is bubbling at the edges. If using raw dough cups, bake until the crust is fully cooked.
Finish with Caramel
- Cool 10 minutes so the caramel sets slightly. Drizzle with a little warm caramel sauce and sprinkle with flaky sea salt if desired. Serve warm or at room temperature.
Notes
Why You’ll Love This Irresistible Caramel Apple Crisp Bites
- All the cozy flavors of classic apple crisp in a two-bite dessert that is easy to serve.
- Shortcut-friendly using mini phyllo shells, yet still delightfully crisp and buttery.
- Balanced sweetness with a touch of salt so every bite tastes bright, not heavy.
- Make-ahead friendly and freezer friendly for stress-free entertaining.
Irresistible Caramel Apple Crisp Bites Ingredients & Substitutions
Apple Filling
- 2 cups peeled, small-diced apples (Granny Smith, Honeycrisp, or Pink Lady work best)
- 1 tbsp lemon juice
- 2 tbsp granulated sugar
- 2 tbsp light brown sugar
- 1 tsp ground cinnamon
- Pinch ground nutmeg
- 1/8 tsp fine sea salt
- 1 tsp cornstarch (or 1.5 tsp all-purpose flour)
Crisp Topping
- 3/4 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour (or almond flour for gluten-free)
- 1/3 cup packed light brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 6 tbsp cold unsalted butter, diced (or chilled coconut oil for dairy-free)
- 1/3 cup finely chopped pecans or walnuts, optional
Assembly
- 30 mini phyllo shells, thawed (or mini pie crust rounds or puff pastry squares)
- 18 to 20 soft caramel squares, quartered, or 1/2 cup thick caramel sauce
- Flaky sea salt, optional for finishing
Yields about 30 bites. Prep 20 minutes; bake 12 to 15 minutes.
Step-by-Step Instructions to Make Irresistible Caramel Apple Crisp Bites
Prep the Pan and Preheat
Preheat oven to 350 F. Arrange phyllo shells on a parchment-lined sheet pan. If using pie crust or puff pastry, lightly mist a mini muffin tin and press dough circles or squares into cups.
Cook the Apple Filling
In a skillet over medium heat, toss apples with lemon juice, sugars, cinnamon, nutmeg, salt, and cornstarch. Cook 3 to 5 minutes, stirring, until the juices thicken and apples are just tender. Remove from heat and cool 5 minutes.
Mix the Crisp Topping
In a bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in cold butter with fingers or a pastry cutter until pea-sized clumps form. Stir in nuts if using.
Assemble the Bites
Place a small piece of caramel in each shell. Spoon in warm apple filling to lightly mound. Top each with a generous pinch of oat crumble, pressing gently so it adheres.
Bake to Golden
Bake 12 to 15 minutes, until the topping is golden and the filling is bubbling at the edges. If using raw dough cups, bake until the crust is fully cooked.
Finish with Caramel
Cool 10 minutes so the caramel sets slightly. Drizzle with a little warm caramel sauce and sprinkle with flaky sea salt if desired. Serve warm or at room temperature.
Tips for Success
- Dice apples small, about 1/4 inch, for even cooking and tidy bites.
- Pre-cooking the apples prevents watery filling and keeps shells crisp.
- Work with cold butter for a crumbly, crunchy oat topping.
- Do not overfill; a slight mound prevents overflow while baking.
- Bake on the center rack for even browning.
- Let bites rest 10 minutes before moving so the caramel can set.
Variations of Irresistible Caramel Apple Crisp Bites
- Salted Caramel: Finish with flaky sea salt and a thicker caramel drizzle.
- Cranberry Apple: Stir 1/4 cup dried cranberries into the apple mixture.
- Cheddar Crumble: Add 1/4 cup finely shredded sharp cheddar to the topping for sweet-savory magic.
- Gluten-Free: Use gluten-free oats and almond flour; bake in gluten-free tart shells.
- Vegan: Swap butter for coconut oil and use dairy-free caramel.
- Air Fryer: 300 F for 6 to 8 minutes until golden and bubbly.
Serving Suggestions: What to Pair with Irresistible Caramel Apple Crisp Bites
- Vanilla bean ice cream or a dollop of cinnamon whipped cream.
- Warm apple cider, chai, or after-dinner espresso.
- A fall dessert board with grapes, cheddar, nuts, and dark chocolate.
- A drizzle of bourbon caramel for the grown-ups.
Storage & Reheating Instructions
- Room Temp: Keep in an airtight container up to 1 day for best crisp texture.
- Refrigerate: Store up to 4 days. Re-crisp at 325 F for 5 to 8 minutes.
- Freeze: Freeze baked or unbaked assembled bites on a sheet until firm, then bag up to 2 months. Bake from frozen at 350 F, adding 3 to 5 minutes.
- Make-Ahead: Bake the shells and topping separately, cook apples, and assemble day-of for the crispiest results.
Memories Made Around the Table
These little bites take me back to chilly orchard afternoons when we would warm our hands on paper cups of cider and sneak crisp bits from the pan before dinner. Now I set a platter out and watch them disappear the same way.
FAQs
Can I make these without phyllo shells?
Yes. Press 2.5 inch pie crust rounds or puff pastry squares into a mini muffin tin, dock with a fork, and par-bake 5 to 6 minutes before filling and baking.
Which apples are best for this recipe?
A mix of tart and sweet gives the best balance. Try half Granny Smith with half Honeycrisp or Pink Lady for texture and flavor.
How do I keep the shells from getting soggy?
Pre-cook the apples until thick, fill just to a gentle mound, and re-crisp the bites at 325 F for a few minutes right before serving.
Can I make them ahead for a party?
Assemble and freeze on a tray, then bake straight from frozen. Or bake fully and reheat at 325 F for 5 to 8 minutes before guests arrive.
Final Thoughts
Irresistible Caramel Apple Crisp Bites bring cozy, bakery-level flavor to your table with minimal effort. Keep a batch in the freezer and you will always be one warm drizzle away from dessert happiness.