Description
These Mini Cinnamon Apple Crumble Tarts with Oats are a deliciously easy and gluten-free dessert featuring a crisp oat crust, warm cinnamon-spiced apple filling, and a buttery crumble topping. Perfectly portioned in muffin tins, they offer a delightful balance of sweetness and spice with a wholesome oat base.
Ingredients
For the Oat Crust
- 2¼ cups old-fashioned oats
- ¼ cup brown sugar, packed
- ½ tsp cinnamon
- ¼ tsp salt
- 2 Tbsp pure maple syrup
- 4 Tbsp unsalted butter, cubed (half a stick)
For the Cinnamon Apple Filling
- 2 apples (1½ large apples or 2 small apples)
- ½ tsp cinnamon
- ⅛ tsp nutmeg
For the Crumble Topping
- ¼ cup brown sugar, packed
- 2 Tbsp unsalted butter, diced small
- ½ cup reserved blended oats from oat crust
Instructions
- Preheat and Prepare Muffin Tin: Preheat the oven to 350° Fahrenheit and line a 12-well muffin tin with muffin or cupcake liners. Set aside.
- Make the Tart Crust: Blend the old-fashioned oats into a fine flour using a food processor or blender. Reserve half a cup of this oat flour for the crumble topping. Add brown sugar, cinnamon, and salt to the processor and pulse again to combine. Add the cubed unsalted butter and maple syrup, pulsing until the mixture is evenly combined and moist. Measure about 2 tablespoons of the crust mixture into each muffin well. Press the mixture down and up against the sides of each liner to form a compact tart shell.
- Par-bake the Crust: Bake the tart shells in the preheated oven for 7 minutes. Remove and let cool. If the centers puff up during baking, gently press them back down.
- Prepare the Cinnamon Apple Filling: Core, peel, and thinly slice the apples, then cut the slices in half to about 1½ inches long. Place the apple slices in a microwave-safe bowl, sprinkle with 1 tablespoon of water, and microwave for 2 minutes to soften. Let cool, then drain off excess water and pat the apples dry with paper towels. Toss the apple slices with cinnamon and nutmeg, then layer them evenly inside the par-baked tart shells.
- Make the Crumble Topping: In a bowl, combine the reserved ½ cup oat flour, brown sugar, and diced butter. Using your hands, crumble the mixture together until it resembles coarse crumbs. Sprinkle this crumble evenly over the apple-filled tarts.
- Bake the Tarts: Place the tarts in the oven and bake for 30-35 minutes or until the crumble topping turns golden brown. Keep an eye on them to prevent burning. If the topping hasn’t browned after 35 minutes, switch the oven to broil and place the tarts under the broiler for 30 seconds for extra color.
- Cool and Serve: Remove the tarts from the oven and let cool. Once cooled, carefully remove the cupcake liners and serve the mini tarts.
Notes
- Which apples to use? A combination of sweet apples like Honeycrisp and tart apples such as Pink Lady or Granny Smith is recommended for balanced flavor.
- To store: Store the tarts in an airtight container in the refrigerator for up to 4 days.
- To reheat: Microwave individual tarts for 35-40 seconds before serving to warm.
