BritishMedium · Warm
Apple Cinnamon Crumble Cups
Mini apple crumbles baked in buttery cups — warm cinnamon apples peeking out from a golden oat crumble topping, finished with a shower of sprinkles!
Prep
20 min
Cook
25 min
Rest
10 min
Total
55 min
Method
Setup
1
Preheat your oven to 180°C (350°F). Grease a 6-hole muffin tin really well with butter or non-stick spray — these cups need to come out clean!
2
Ask a grown-up to help you dice the apples into small chunks. Put them in a big bowl.
Make Apple Filling
3
Sprinkle the white sugar, brown sugar, and cinnamon over the diced apples. Give everything a giant stir until the apples are coated in sweet cinnamon magic. Set aside.
Make Crumble Cups Base
4
In a big bowl, use a spatula to mash and stir the softened butter with white sugar until it's creamy and combined. Stir in the all-purpose flour until a soft dough forms.
5
Divide the dough into 6 equal balls. Press each ball into the muffin tin holes, using your thumbs to squish it up the sides and create a little cup shape with a rim. Ask a grown-up to check the thickness — it needs to be even all around!
Fill and Top the Cups
6
7
Make the crumble topping: In another bowl, use your fingers to pinch the cold butter cubes with the flour, brown sugar, rolled oats, cinnamon, and vanilla extract. Keep rubbing until the mixture looks like chunky, pebbly sand with no dry patches.
8
Scatter the crumble topping generously over each cup until you can't see any apples peeking through.
Bake
9
Ask a grown-up to put the muffin tin in the oven at 180°C (350°F) for 25 minutes. You're looking for the crumble to turn gorgeous golden-brown and the apples to bubble at the edges!
10
When the timer goes off, ask the grown-up to take the tin out. Let it cool for 10 minutes before you even THINK about touching it — that butter is super hot!
Decorate and Serve
11
Ask the grown-up to carefully pop each cup out of the tin using a butter knife around the edges. Put them on a cooling rack.
12
13
NOW add your sprinkles — the more the merrier! These cups are best served warm when the crumble is still crispy.
D
Nutri-Score
Needs balance
A–E · lower is better · score 13
Calories
490
per serving
High in saturated fat · 13gHigh in sugar · 42gCalorie-dense · 490 kcalSource of fibre · 5gLow salt · 4mg
Protein
5g
Carbs
75g
Fat
20g
Sat. fat
13g
Fiber
5g
Sugar
42g
Sodium
4mg
VegetarianHigh SugarHigh CalorieLow FiberLow ProteinBalanced MealComfort FoodTreat Occasion
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.4
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.3m³
Land
20Pt
Runoff
0.04g P
Butter (cold, cubed) drives 28% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
0
Umami
9
Sweet
1
Salty
3
Sour
0
Bitter
5
Spicy
Textures
CrispyTenderChewy
Aromas
Sweet SpicyCaramelFruityButtery
Kitchen Equipment
Primary Tool
OvenCounter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Bake at 180°C (350°F) for exactly 25 minutes until crumble topping is golden-brown and apple filling is bubbling at the edges. Use a food thermometer to confirm the internal temperature of the apple filling reaches at least 74°C (165°F) to ensure safe cooking.
Handling
Hot butter in the muffin tin causes severe burns. Always use oven mitts when handling. Allow cups to cool for a full 10 minutes before attempting to remove them. Adult supervision is required when removing from oven and popping cups out with butter knife.
Equipment Safety
Use a butter knife carefully around the edges of the muffin tin to release the cups. Point the knife away from your hand and keep fingers clear of the blade path to prevent cuts.
Cross Contamination
If serving to individuals with celiac disease or gluten sensitivity, note that rolled oats may have cross-contact with gluten-containing grains during processing. Use certified gluten-free oats if needed.
Storage
Store cooled crumble cups in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat briefly in a 150°C (300°F) oven for 5-7 minutes to restore crispness of the crumble topping before serving.
Allergen Warning
This recipe contains milk and wheat/gluten allergens. Verify all serving guests have no allergies or intolerances to these ingredients before serving. When sharing the recipe, always communicate these allergen contents clearly.
Pro Tips
Technique
When you're making the crumble topping, keep EVERYTHING COLD. Cold butter, cold hands, cold vibes. If the butter melts before it hits the oven, your topping turns into a sad cookie instead of those perfect golden pebbles. No thank you!
Substitution
No rolled oats? No problem! Swap in crushed graham crackers or even crushed pretzels for a salty-sweet twist that'll make your tastebuds do a happy dance.
Presentation
Serve these babies WARM for maximum effect — the crumble is still crunchy, the apples are gooey, and the cinnamon sugar dusting melts into the top like magic dust.
From the chef
Okay, picture this: you're holding a warm, buttery cup in your hand, and inside is a mountain of cinnamony apple chunks bubbling over with a mega-crunchy oat crumble topping. I basically invented these because I wanted ALL the textures at once — the soft apple, the chewy cup, the CRUNCH — plus a built-in handle so you can run around with dessert like a total legend. The sprinkles aren't optional, by the way. They're science.
TagsAppleCinnamonCrumbleOatBakedChild FriendlySweetMiniatureButterSprinkles
AllergensMilkWheatGluten
Source: generated · June 10, 2026