Ingredients:

  • 1 cup (90g) rolled oats
  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (100g) packed brown sugar
  • 1/2 tsp (2g) ground cinnamon
  • 6 tbsp (85g) unsalted butter, chilled and cubed
  • 3 cups (450g) Granny Smith apples, finely diced
  • 2 tbsp (30ml) lemon juice
  • 3 tbsp (36g) brown sugar
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (8g) cornstarch

Instructions:

  1. Place finely diced apples in a skillet over medium heat. Stir in lemon juice, brown sugar, cinnamon, and cornstarch. Cook for 5–7 minutes until apples are tender and liquid has thickened into a glossy glaze.
  2. In a mixing bowl, combine oats, flour, brown sugar, and cinnamon. Add the chilled, cubed butter and use a fork or potato masher to work the butter into the dry ingredients until the mixture resembles pea-sized crumbs.
  3. Preheat oven to 350°F (175°C). Spoon about 1 tablespoon of the oat mixture into each mini muffin cup, pressing firmly into the bottom and slightly up the sides.
  4. Fill the center of each cup with a heaped tablespoon of the apple mixture and top with a pinch more oat crumble.
  5. Bake for 25–35 minutes until the tops are mahogany-colored and the filling is bubbling at the edges.