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!
*I teamed up with Chebe Bread to write this post. They provided the mix but the recipe and opinions are all my own.
*This post may contain affiliate links. If you click a link, I may earn a small commission from qualifying purchases. Affiliate links are clearly marked and I only link to products I actually use and recommend.
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 (affiliate link), 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!
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?
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.
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.
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 1/4 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!
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.
Gluten-Free Apple Crisp Cups
Everything you love about apple pie wrapped up in a cute little package!
Ingredients
Apple Pie Filling
- 6-7 sm-med granny smith apples peeled and diced, about 6 cups
- 3 Tbsp water
- 1 Tbsp lemon juice freshly squeezed
- 2 Tbsp butter
- 1/3 cup sugar
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1 Tbsp cornstarch mixed in 1 Tbsp water
Crisp Topping
- 2 Tbsp brown sugar
- 1/2 tsp cinnamon
- 1/4 cup gluten-free flour blend like Krusteaz brand
- 1/4 cup gluten-free oats
- 1/4 cup butter
- pinch salt
Crust
- 1 pkg Chebe All-purpose Bread Mix
- 2 Tbsp sugar
- 1/4 cup butter melted
- 1/4 cup milk
- 1 egg
Instructions
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Preheat oven to 375°F.
For the Apple Pie Filling:
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Peel, core, and dice the apples.
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Put the apples, 3 T water, lemon juice, butter, sugar, cinnamon, and nutmeg in a pan over medium heat.
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Cook, stirring often, until the butter and sugar have melted and the apples begin to soften. About 5 min.
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Stir the cornstarch into 1 Tbsp of water. Then pour the cornstarch mixture into the apple mixture. Cook and stir until thick and bubbly, about 1 minute.
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Remove from heat and set aside to cool.
For the Crisp Topping
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Put the brown sugar, cinnamon, gluten-free flour, gluten-free oats, butter, and pinch of salt into a bowl.
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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:
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In a bowl, stir together the chebe bread mix, sugar, butter, milk, and egg.
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Pour the mixture out onto a clean surface and knead until it forms a smooth ball.
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Divide the dough into 12 equal pieces. Roll each piece of dough out into a 5-6 inch circle.
To Assemble the Pies
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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.
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Fill each cup with about 1/4 cup of the apple filling.
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Top each cup with about 1 tablespoon of the crisp topping.
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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.
Recipe 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.
Did you see this pizza? I made it with Chebe Pizza Crust Mix and loved the results!
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