Make Ahead Mini Apple Crumble Pies

Make Ahead Mini Apple Crumble Pies
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Prep Time

< 30 minutes


Total Time

< 90 minutes

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Fork and knife



Per Serving


¾ cup firmly packed light brown sugar, divided

¼ cup all-purpose flour

½ teaspoon kosher salt, divided

¼ cup cold unsalted butter, cubed

½ cup chopped pecans

8 cups ¼-inch-sliced Pink Lady apples

2 tablespoons fresh lemon juice

2-½ tablespoons unsalted butter

¼ cup cold water

4-¼ teaspoons cornstarch

1-½ teaspoons apple pie spice

Vanilla ice cream (optional)


  • 1.
    Preheat oven to 375°F. Spray 5 (8-ounce) ramekins with cooking spray. Place ramekins on a large, rimmed baking sheet.
  • 2.
    In a medium bowl, stir together ¼ cup brown sugar, flour, and ¼ teaspoon salt. Using pastry blender or two forks, cut in ¼ cup cold butter until mixture is crumbly and pea-size clumps form. Stir in pecans. Refrigerate until ready to use.
  • 3.
    In a large bowl, toss together apples and lemon juice.
  • 4.
    In a large skillet, melt 2-½ tablespoons butter over medium heat. Add apple mixture, and cook, stirring frequently, until apples are almost tender, about 10 minutes. In a small bowl, whisk together ¼ cup cold water and cornstarch. Add cornstarch mixture, apple pie spice, remaining ½ cup brown sugar, and remaining ¼ teaspoon salt. Bring to a boil; cook, stirring constantly, for 2 minutes. Remove from heat. Divide apple mixture among ramekins (about 1¼ cups each). Evenly divide topping on apples.
  • 5.
    Bake mini apple crumble pies until topping is golden brown, 15 to 20 minutes. Let cool for 5 minutes. Serve with ice cream, if desired.
  • 6.
    Tip: Make apple pies ahead of time; chill up to 24 hours. Reheat the pies in the oven, covered, with foil; bake at 350°F for 30 minutes. Serve warm.

Nutrition Facts

Per Serving

Total Fat23g
Trans Fat1g
Saturated Fat10g
Dietary Fiber6g