14 Nights of Halloween: How to (Not Really) Horrifically Ruin Holiday Recipes, Apple Crisp Cups

Since Google ran out of non-alcoholic, non-complicated Halloween recipes for me, I’ve fallen back on good, festive, fall season treats that are just as likable as all the other sugary Halloween pieces I’ve written about so far.

Apple crisp cups are a delightful and tasty dessert that goes well after any dinner in this beautiful autumn weather.

For this quick, easy-to-do recipes, you’ll need:

  1. 3 large McIntosh apples (if you’re not as picky as the original recipe, any large red apples will do)
  2. 1/4 cup of water
  3. 2 tablespoons of white sugar
  4. 1/2 teaspoon of ground cinnamon
  5. 2 cups of all-purpose flour
  6. 2 cups rolled oats
  7. 1 1/2 cups of brown sugar
  8. 1 teaspoon ground cinnamon
  9. 2 cups of butter

For outcome’s sake, pre-heat your oven to 350 F and grease the desired amount of muffin tins.

But to start off, you want to take your 3 large apples and peel ’em, core ’em, and cut ’em into smaller pieces (how small is at your discretion, but remember, these apples will be at the center of the cup, so too big and you won’t have the desired affect.). In a saucepan over MEDIUM HEAT, mix together the cut apples, 2 tablespoons of white sugar, 1/2 teaspoon of cinnamon, and 1/4 cup of water. Cook at a simmer for about 5 minutes, until partially cooked through.


To the side in a large bowl, combine your oats, teaspoon of cinnamon, flour, and brown sugar. Melt the 2 cups of butter and then thoroughly mix into the oats mixture until it “looks like coarse crumbs”. Once that is accomplished, take “a heaping tablespoon” of your newly made crust mixture and pack it into a muffin cup, pressing it into the bottom and up the sides until it spills over the edge. Fill in any holes that you may find or add more to any crust you might think is too thin.

There will be extra, so don’t panic that you have a bunch of this random oat-sugar-flour stuff left over.

Fill the crusts with 2 teaspoons of your apple filling into each muffin cup.

Top the filling with about a teaspoon of your remaining crust mixture. Make a roof for the sweet things.

Bake between 15 to 20 minutes, or until golden brown.

Or until you can smell it. “If you can smell it, it’s done.” as my mother says.

Let it set for about ten minutes, then serve with a head of whip cream!


I encourage you all to try this recipe out! It’s lovely, a new family favorite my clan, and just enough to satisfy any sweet tooth! I don’t have a disclaimer – the only time I messed up was when I reheated it. I did so long that the crisp cup turned into a rock. (I almost broke both my parents teeth in a single day. That’s why God invented dental insurance!) If you try these Apple Crisp cups, tell me how it turns out in the comment section below.

While this is more like something to give your grandmother to show your thanks for the turkey on Thanksgiving, these apple crisp cups go well anytime of the year, because it’s basically a mini pie – and everybody loves pie! Drop into our website tomorrow for “14 Nights of Halloween”‘s, Magic Potion Punch.


– Chloe Cushing, Senior

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