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    Home » Recipes » Dessert

    Gluten-Free Apple Crisp Cups

    Published: Sep 4, 2018 · Updated: Dec 17, 2020 by Katie | Wheat by the Wayside · This post may contain affiliate links, through which I may earn a small commission at no extra cost to you.

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    Gluten-Free Apple Crisp Cups are everything you love about apple pie in a cute little package!  Tart apples, delicious crust, and of course a crumble topping!

    Mini apple pies on a silver tray, green apples It's officially apple season!  Apples are falling off of trees and the orchards are open for U-pick. Which obviously means... all things apple related baking! Let's get started right now!

    These Apple Crisp Cups, made with the Chebe all-purpose bread mix,  should definitely be in your fall baking rotation.  That mix is a little miracle worker.  Not only can it be used for savory foods like bread and buns but it also made a wonderful pie crust!  The crust got nice and crisp and had a great flavor that rivaled traditional pie crust.  These mini pies are filled with a quick stovetop apple pie filling and topped with a brown sugar and cinnamon crisp topping.  The results were delicious!

    If you love desserts in cups, check out these tortilla dessert cups!

    Steps to making apple pie filling on the stovetop

    First make the filling.  Making the apple pie filling is so quick and easy... no need to buy the canned stuff!  Of course you could, but you shouldn't.  You've got this!  Just dice up some apples, I used Granny Smith.  Cook them up on the stovetop with some butter and sugar, then stir in a little cornstarch to thicken it up.  It only takes about five minutes!  Once it's cooked, set it aside to cool.  You could stop right here and just eat the filling... but show some restraint would ya?

    Butter, brown sugar, oats, and flour in a bowl, cut together to make crisp topping

    After you cook the filling, cut together the ingredients for the crisp topping with a pastry knife.  Be sure to use gluten-free oats and gluten-free flour. If you don't have a pastry knife, you could use a fork, two kives, or your fingers.  The mixture will be like clumpy wet sand.  Set all of that aside while you make the Chebe crust.

    Steps to making chebe bread mix

    For the crust, stir together the bread mix with butter, milk, and eggs.  Then knead it until smooth.  Divide the dough into twelve equal pieces.  Roll out each piece into a thin circle about 5-6" in diameter.

    Process of filling apple pie cups in a muffin tin

    Press each circle into the muffin tin, pressing it up against the sides and allowing it to overflow a little for a fun rustic look.  Poke holes in the bottom with a fork.  Fill each cup with about ¼ cup of the apple filling, then top each with about 1 tablespoon of the crisp topping.  Pop those babies in the oven and bake!  In about 20 minutes, your house will smell divine and your mouth will be watering... you've been warned!

    Apple Crisp Cups in a muffin tin on a cooling rack.

    Look at those little cups of happiness.  All I need is some vanilla ice cream.  We couldn't even wait for them to cool before we started devouring them.  They were so fantastic that I wanted to drive around town handing them out to everyone I know.  Then I got selfish and froze the rest.  ????  Speaking of freezing.  They freeze really well!  Thaw them for a couple hours in the fridge first.  Before serving, pop them in the oven at 350° or even an air-fryer until they're warmed through and the crust is nice and crisp.  They were just as good reheated as they were the first time around. If you wanted to make these ahead of the holidays, you definitely could!  Store them in the freezer and they will be ready for when you need them.

    Recipe

    Gluten-Free Apple Crisp Cups

    Katie | Wheat by the Wayside
    Everything you love about apple pie wrapped up in a cute little package!
    5 from 1 vote
    Print Recipe Save Saved!
    Prep Time 40 minutes mins
    Cook Time 20 minutes mins
    Total Time 1 hour hr
    Course Dessert
    Diet Gluten Free
    Servings 12 servings
    Calories 179 kcal
    Prevent your screen from going dark.

    Ingredients
      

    Apple Pie Filling

    • 6-7 sm-med granny smith apples, peeled and diced, about 6 cups
    • 3 tablespoon water
    • 1 tablespoon lemon juice, freshly squeezed
    • 2 tablespoon butter
    • ⅓ cup sugar
    • 1 teaspoon cinnamon
    • ⅛ teaspoon nutmeg
    • 1 tablespoon cornstarch , mixed in 1 tablespoon water

    Crisp Topping

    • 2 tablespoon brown sugar
    • ½ teaspoon cinnamon
    • ¼ cup gluten-free flour blend, like Krusteaz brand
    • ¼ cup gluten-free oats
    • ¼ cup butter
    • pinch salt

    Crust

    • 1 pkg Chebe All-purpose Bread Mix
    • 2 tablespoon sugar
    • ¼ cup butter, melted
    • ¼ cup milk
    • 1 egg

    Instructions
     

    • Preheat oven to 375°F.

    For the Apple Pie Filling:

    • Peel, core, and dice the apples. 
    • Put the apples, 3 T water, lemon juice, butter, sugar, cinnamon, and nutmeg in a pan over medium heat.
    • Cook, stirring often, until the butter and sugar have melted and the apples begin to soften.  About 5 min.
    • Stir the cornstarch into 1 tablespoon of water.  Then pour the cornstarch mixture into the apple mixture.  Cook and stir until thick and bubbly, about 1 minute. 
    • Remove from heat and set aside to cool.

    For the Crisp Topping

    • Put the brown sugar, cinnamon, gluten-free flour, gluten-free oats, butter, and pinch of salt into a bowl.  
    • Cut the ingredients together using a pastry knife, two butter knives, or your fingers.  The mixture should be like clumpy, wet sand.  Set aside.

    For the Crust:

    • In a bowl, stir together the chebe bread mix, sugar, butter, milk, and egg.
    • Pour the mixture out onto a clean surface and knead until it forms a smooth ball.
    • Divide the dough into 12 equal pieces. Roll each piece of dough out into a 5-6 inch circle.

    To Assemble the Pies

    • Press each circle into the muffin tin, pressing it up against the sides and allowing it to overflow a little for a rustic look. Poke holes in the bottom with a fork. 
    • Fill each cup with about ¼ cup of the apple filling. 
    • Top each cup with about 1 tablespoon of the crisp topping.  
    • Bake the pies at 375°F for 20-25 min or until the tops and crust are golden brown and the filling is bubbling.  Allow to cool slightly before serving.

    Notes

    • The pies can be wrapped tightly and frozen. 
    • Thaw in the refrigerator for a couple hours, then bake at 350° for 10-15 min or until warmed through and crisp.  To reheat in an air-fryer, place them in the basket and reheat at 350° for 5-7 min.

    Nutrition

    Calories: 179kcal
    Tried this recipe?Leave a comment and star rating below!

    apple crisp cups on a silver tray, white and gray striped towel

    Did you see this pizza? I made it with Chebe Pizza Crust Mix and loved the results!

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    Hi, I'm Katie! I'm the blogger behind Wheat by the Wayside. I was diagnosed with Celiac Disease in 2018 and have been following a strict gluten-free diet ever since. The goal of WBTW is to share tried and tested, easy, and delicious gluten-free recipes to give you confidence in the kitchen! 

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