Bites of caramel and crunchy apple bring all the flavors of the fall into a delicious dessert so easily. The apple cinnamon filling and graham cracker crust will warm your heart and fill your stomach.
2 cups of graham cracker crumbs (I bought them in a can at a thrift store. I think they work best)
12 tablespoons of butter (melted)
1/2 cup of powdered sugar
4 cups of peeled, cored and chopped apples (we use golden delicious)
1/3 cup of sugar
1/4 cup of brown sugar
2 1/4 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Candy cover ((store-bought!))
Preheat the oven to 350 degrees
Grease the pan with a non-stick butter spray
Melt the butter
In a medium bowl mix graham cracker crumbs, powdered sugar and butter with a spoon (slowly add butter and spread evenly – PLEASE SEE UPDATE/NOTE BELOW)
Spread the mixture evenly over the 24 mini-bread cups. Press along the bottom and sides to make a “cup”
Bake for 5 minutes and let it cool completely
Cut the apples into small pieces… I used a mini food processor. Don’t mash, just slice thinly
Mix apples, sugar, brown sugar, flour, cinnamon and nutmeg in a bowl.
Bake in a baking dish for 15 minutes at 375 degrees, until apples, are slightly softened.
Take a teaspoon of the apple mixture and place it on top of the cups of graham cracker dough (while they are still on the muffin tray)
Sprinkle any extra graham crackers on top of the apples (I have some leftover!)
Bake for 5 minutes at 350
Let it cool down completely
Use a knife to loosen the pan and they should come out.