This Apple Crisp Tarts recipe takes an heirloom recipe for apple crisp and adapts it into beautiful, individual tarts. Make ahead, then gently rewarm before serving if you like!
My Grammy Peggy has delicious recipes for Apple Cobbler and Apple Crisp. The cobbler – I wouldn’t change a thing. But I wanted to spruce up the crisp. So I stuck it in a flaky pie crust and made it pretty!
Apple Crisp Tarts
- 1 recipe Perfect Pie Crust
- 1/4 c oats
- 1/4 c flour
- 4 T unsalted butter
- 1/2 c brown sugar
- 1/2 t ground cinnamon
- 1/2 t nutmeg
- pinch kosher salt
- 3 small Macintosh apples, peeled, cored, and diced (we’re from New England and macs are the only apples my grandmother ever used!)
- ice cream
Preheat oven to 400F.
Roll out the pie crust, cut into circles, and line 6 individual-serving tart pans. Put into the fridge while the filling is prepared.
In a medium bowl, combine the oats, flour, butter, brown sugar, cinnamon, nutmeg, and salt with a pastry cutter until well mixed and the butter is broken into little pieces.
Take the tart pans out of the fridge. Fill each with apple and top each with the flour-sugar mixture. (Note: I had some crust and sugar mix leftover and made a little rollup with it like my mom did when I was growing up). Bake at 400F for 30 minutes or until crust is golden. Serve topped with ice cream.
Ready for the oven! These are really mounded up, but they will settle down when the apples cook and soften up.