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Mini apple pie with crumble

Prep Time: 15 minutes
Cook Time: 20 minutes
Oven time: 25 minutes
Total Time: 1 hour
It's apple season again and I've prepared a great recipe for you to use up the apples from the garden. I thought it would be much nicer to make lots of little cakes out of them than one big one. The recipe is therefore perfect as a gift and is also simply sweet - double meaning. The sprinkles give it just the right kick. Have fun baking and snacking!
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Equipment

  • 1 12 muffin tin

Ingredients

These Ingredients make:

12 Piece

Shortcrust pastry

  • 350 g Flour
  • 200 g Vegan butter Cold and diced
  • 50 g Sugar
  • 3 Tbsp Cold water
  • Pinch of salt

Apple filling

  • 1 Tsp Vegan butter for frying
  • 400 g Apples
  • 1 Tsp Cinnamon
  • 40 g Almonds chopped
  • 40 g Raisins
  • 1 Tbsp Maple syrup optional

Crumble

  • 150 g Flour
  • 80 g Vegan butter
  • 3 Tbsp Sugar
  • Pinch of cinnamon and pinch of salt

Instructions
 

Prepare the shortcrust pastry

  1. Place all the ingredients for the shortcrust pastry in a large bowl.
  2. Mix the ingredients with your hands or a hand mixer with dough hook until a smooth dough forms. The dough should no longer stick to your fingers, but should not be too dry either. If necessary, you can add a little water or flour to improve the consistency.
  3. Shape the dough into a ball, wrap it in cling film and place it in the fridge for at least 30 minutes (or longer). This helps to firm up the dough and makes it easier to roll out.

Prepare the apple filling

  1. Peel the apples and cut them into small cubes.
  2. Place the apple pieces in a pan with a tablespoon of vegan butter or margarine and sauté over a medium heat until soft. This will take about 5-10 minutes.
  3. Now add the raisins, chopped almonds, cinnamon and maple syrup to the apples. Stir everything well so that the ingredients are evenly distributed.
  4. Allow the mixture to simmer briefly until it is fragrant. Remove the pan from the heat and leave the filling to cool.

Prepare the crumble

  1. Put all the ingredients for the crumble in a bowl.
  2. Knead the mixture with your hands until you have coarse crumbles. Make sure that the crumble is not too fine - small lumps should form.

Preheat the oven

  1. Preheat the oven to 200 degrees top/bottom heat.

Roll out the shortcrust pastry and prepare the muffin tins

  1. Take the shortcrust pastry out of the fridge and roll it out on a floured work surface to a thickness of about 0.5 cm.
  2. Use a cookie cutter, cup or glass to cut out round pieces of dough.
  3. Place the cut-out dough circles in the prepared muffin tins and press them down carefully so that they line the base and sides.

Filling and baking muffins

  1. Spoon 2-3 tablespoons of the cooled apple filling into each muffin tin.
  2. Then spread the prepared crumble generously over the apple filling.
  3. Place the muffin tins in the preheated oven and bake the muffins for 20-25 minutes until the crumble is golden brown and crispy.
  4. Take the muffins out of the oven and leave them to cool briefly before removing them from the tin and serving.

Notes

  • Depending on how sweet the apples are, you can add more or less syrup to the filling
  • Tastes very good with vegan vanilla ice cream

Nutrition

Nutrition Facts
Mini apple pie with crumble
Amount per Serving
Calories
346
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
4
g
25
%
Sodium
 
155
mg
7
%
Potassium
 
103
mg
3
%
Carbohydrates
 
47
g
16
%
Fiber
 
2
g
8
%
Sugar
 
10
g
11
%
Protein
 
2
g
4
%
Vitamin A
 
913
IU
18
%
Vitamin C
 
4
mg
5
%
Calcium
 
75
mg
8
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

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