Easy Apple Crumble Tartlets (Mini Apple Pies)

These easy apple crumble tartlets have a buttery homemade pie crust, tender cinnamon-spiced apples, and a crunchy oat crumble topping.

Think of them as apple pie tartlets with an extra layer of buttery crunch. They're baked in a regular cupcake pan, and there's no need to pre-cook the apples or blind bake the crust.

Can You Make Apple Tartlets in a Cupcake Pan?

Yes. I make these apple crumble tartlets in a standard 12-cavity cupcake pan, so you don't need individual tartlet pans. A 3½-inch (9 cm) cutter makes pastry rounds that fit neatly into each cavity.

Do You Need to Pre-Cook the Apples for Tartlets?

No. Because the apples are chopped into small pieces, they become tender as the tartlets bake. If there is any extra liquid in the bowl after mixing the filling, leave it behind rather than spooning it into the crusts. This helps prevent the bottoms from becoming soggy.

Key Ingredients

• Apples: I like using sweet apples such as Gala or Fuji, but tart apples like Granny Smith work well, too. Choose apples that will hold their shape as they bake.
• Homemade pie crust: The buttery crust is made from scratch with all-purpose flour, cold butter, salt, and milk. You can use store-bought pie crust if you want to save time.
• Cinnamon & nutmeg: Cinnamon gives the filling that classic apple pie flavor, while a little freshly grated nutmeg adds extra warmth.
• Rolled oats: These give the crumble topping its hearty, crunchy texture. I use regular rolled oats.
• Butter: You'll use cold butter for the flaky pie crust and melted butter for the crumble topping.
• All-purpose flour: Used in the crust and crumble, with a small amount added to the apple filling to help absorb the juices as the tartlets bake.

Equipment You'll Need

• standard 12-cavity cupcake pan
• food processor or pastry cutter
• rolling pin
• 3½-inch (9 cm) round cookie cutter, preferably with a fluted edge
• parchment paper
• mixing bowls
• wire rack

How to Make Apple Crumble Tartlets

Step 1: Start the Pie Crust

Add the flour, salt, and cold cubed butter to a food processor.

Step 2: Pulse the Butter and Flour

Pulse about 10-12 times, until the butter is about the size of small peas.

Step 3: Add the Milk

Add the cold milk and pulse a few more times, just until the dough starts to come together. Add a little more milk if needed. Don't overwork the dough.

Step 4: Shape and Chill the Dough

Gather the dough into a ball and divide it in half. Flatten each half into a disk, wrap well, and refrigerate for 30 minutes.

Then gather the dough into a ball and divide it in two. Flatten each piece into 2 disks and wrap each one in plastic wrap and refrigerate.

Step 5: Combine the Crumble Ingredients

Add the rolled oats, flour, sugar, salt, and melted butter to a bowl. Stir until well combined.

Step 6: Form the Crumble

Use your fingers to form crumbles and clumps, keeping some smaller pieces, too. Set aside.

Step 7: Make the Apple Filling

Add the chopped apples, sugar, flour, cinnamon, and nutmeg to a large bowl and stir until everything is well combined. Preheat the oven to 390°F (200°C).

Step 8: Roll Out the Pie Dough

Roll one chilled dough disk between two sheets of parchment paper until it's about ⅛ inch (3 mm) thick. Alternatively, you can roll the dough out on a lightly floured surface.

Step 9: Cut Out the Tartlet Crusts

Using a 3½-inch (9 cm) round cookie cutter, cut out rounds of dough. Repeat with the remaining dough, gathering and rerolling the scraps as needed.

Step 10: Shape the Tartlet Shells

Place each pastry round into a cavity of a standard cupcake pan. Gently press the dough into the bottom and around the sides.

Step 11: Add the Apple Filling

Spoon about a heaping tablespoon of apple filling into each crust. If there is any liquid left at the bottom of the bowl, leave it behind so the crusts don't become soggy.

Step 12: Add the Crumble Topping

Sprinkle the crumble topping generously over each tartlet. Then bake.

Tips for the Best Apple Crumble Tartlets

• Cut the apples into small, even pieces. This helps them cook evenly and become tender by the time the crust is golden.
• Leave any extra apple juice behind. Depending on the apples you use, some liquid may collect at the bottom of the bowl. Don't spoon it into the tartlet shells because too much liquid can make the crusts soggy.
• Don't overwork the pie dough. Pulse or mix it only until it comes together. This helps keep the crust tender and flaky.
• Keep the pie dough cold. If it becomes very soft while you're rolling and cutting it, refrigerate it briefly before continuing.
• Roll the dough between parchment paper. There's no need to flour your work surface, and cleanup is much easier.
• Use a fluted cutter for a prettier edge. I like the finished look it gives the tartlets, but a plain round cutter will work just as well.
• Choose apples that hold their shape. I like Gala or Fuji because they're sweet and juicy, but Granny Smith is a great option if you prefer a more tart apple flavor.

Make-Ahead, Storage & Freezing

Make ahead: You can make the pie dough up to 3 days ahead and keep it well wrapped in the refrigerator until you're ready to roll it out. The crumble topping can also be made ahead and frozen.

To freeze the crumble topping: Spread the prepared crumble on a tray and freeze until firm. Transfer it to a freezer-safe bag or container and use it straight from the freezer. There's no need to thaw it first.

Refrigerator: Store leftover apple crumble tartlets in an airtight container in the refrigerator for up to 4-5 days.

Freezer: Place the tartlets in a freezer-safe container with parchment paper between the layers, or freeze them individually in freezer bags. Freeze for up to 1 month and thaw overnight in the refrigerator.

How to Reheat Apple Crumble Tartlets

I like these tartlets cold, too, but you can easily warm them before serving. For the best texture, reheat them in a 350°F (180°C) oven for about 5-7 minutes. You can also microwave an individual tartlet for about 20 seconds, but keep in mind that the crumble topping will soften in the microwave.

Variations & Substitutions

• Use store-bought pie crust. If you want to save time, you can use two store-bought pie crusts instead of making the homemade crust.
• Make them dairy-free. Replace the butter with an equal amount of vegan block butter or margarine, and use unsweetened plant-based milk, such as almond or soy milk, in the crust.
• Use brown sugar. Replace the granulated sugar with light or dark brown sugar for a deeper, more caramel-like flavor.
• Make mini apple pies instead. Skip the crumble topping and top each tartlet with another piece of pie dough. You can leave them plain or cut a few small slits in the top before baking.