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These Miniature Apple Crisps are all kinds of autumn...and totally bite-sized! They're perfect for your next fall gathering or a Thanksgiving dessert buffet.

I've mentioned this before, but at the end of the summer, I stumbled upon the Fall Baking Magazine from BHG. It was chocked full of fabulousness. The first recipe that caught my eye was the mini apple crisp bites. They looked so delicious and reminded me of my own Pear & Apple Crisp that I posted last year. I tweaked it to my own taste and thought it would be fun to share here...who wouldn't want bite-sized miniature apple crisps? They're a lot tidier than the traditional fruit crisp...but still pack loads of flavor. Check out the recipe below.

Miniature Apple Crisps

These would be fantastic for a party with just finger foods. Just pop them in your mouth. But be forewarned...they're ridiculously addictive, y'all. Once you start, you can't stop, y'all.

Recipe for Miniature Apple Crisps

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Ingredients:

• 2 large Granny Smith Apples, chopped
• 2 tablespoons apple juice
• 1 tablespoon sugar
• 1/4 teaspoon apple pie spice
• 1/2 cup all-purpose flour
• 1/2 cup old-fashioned oats
• 1/3 cup  packed brown sugar
• 1/4 teaspoon apple pie spice
• 1/2 cup butter, cut up 
• 1/4 + 2 tablespoons cup chopped pecans, divided.
• ice cream
• caramel ice cream sauce

Directions:

• In a medium saucepan, combine chopped apples, apple juice, sugar, and 1/4 teaspoon of the apple pie spice. 
• Bring to a boil, reduce heat, and simmer uncovered until apples are tender.
• Remove from heat and set aside. 
• Preheat oven to 350 degrees. Grease 18 openings in a mini-muffin tin. 
• In a food processor, combine flour, oats, brown sugar, apple pie spice, butter, and 1/4 cup pecans. 
• Pulse a few times until mixture looks like coarse crumbs.
• Place a heaping tablespoon of oats mixture into each prepared muffin cup. 
• Press the mixture up the sides of the muffin tin, making sure there are no holes.
• Add spoonfuls of apple filling into crust-lined cups. Sprinkle with remaining pecans.
• Bake for 20 minutes until golden brown. 
• Cool in cups for ten minutes.
• Loosen edges with a butter knife and remove crisps from cups to cool on a wire rack. Top with mini scoops of ice cream and caramel ice cream sauce. 

CLICK HERE FOR PRINTABLE RECIPE VERSION

They're really delicious on their own. They have so much flavor and texture and all the right tastes of fall. But, add a little ice cream and caramel and they are over-the-top ridiculous, y'all! YUM.

More Fall Recipes:

• Everyone always enjoys these Sausage & Stuffing Balls around Thanksgiving...they're great for appetizers or easy ways to use up leftovers.
• You definitely need to add Norine's Pumpkin Chiffon Pie to your recipes this season. It's a must make!