Category: All Recipes

CANDY CORN JELLO CUPS

Candy Corn Jello Cups are an easy and festive fall treat that the kids will go crazy for! Perfect for all your fall get-togethers or Halloween parties.

I’ll be honest; I am not a fan of candy corn. But these festive candy corn jello cups are too good to pass up!! Made with layered jello, sweetened condensed milk, and topped with cool whip, what’s not to love!!

What Kind of Dessert Cup to Use?

The number of individual dessert cups this recipe makes depends on what style and size of cup you use. For this recipe, I used 5.5-ounce plastic dessert cups. You can purchase these cups here. Using these cups will yield about 16 servings. Of course, you can use any small, preferably transparent, dessert cup.

You Only Need a Few Simple Ingredients:

  • 6 ounces of yellow jello
  • 6 ounces of orange jello
  • Sweetened condensed milk
  • Unflavored gelatine
  • Cool whip
  • Candy corn

Putting it All Together:

Don’t follow the instructions on the box for making the jello. My instructions are slightly different.

Step 1: Start by mixing 2 cups of boiling water with the yellow jello. Mix until the jello is completely dissolved. Then add 1½ cups of cold water, and stir.

Step 2: Pour the yellow jello into the dessert cups, filling each one only about ⅓ full. Place the dessert cups in the refrigerator until completely set, about 2 hours.

*It is easiest to place all the dessert cups on a baking sheet and move them all at once versus moving individual cups to and from the refrigerator.

Step 3: While the yellow jello is chilling, prepare the orange jello. Mix 2 cups of boiling water with the orange jello. Mix until the jello is completely dissolved. Then add 1½ cups cold water and stir.

Allow the orange jello to sit on the counter and cool to room temperature before adding it to the yellow jello. If you add the orange jello while still warm, it will mix into the yellow layer.

Step 4: Once the yellow jello is set and the orange jello is cooled, gently pour the orange jello on top of the yellow layer, filling the cups ⅔ full. Place the jello back into the refrigerator to set up for about an hour or more if needed.

*This is a shorter time than the yellow jello because the yellow jello went into the refrigerator hot and the orange jello went in at room temperature.

Step 5: While the orange jello is chilling, make the white layer. In a medium bowl or large measuring cup, combine the sweetened condensed milk with 1 cup of boiling water and set it aside. In a separate small bowl, combine one envelope of unflavored gelatin with ½ cup of cold water. Stir to moisten all the gelatin. Let the gelatin soak for 3 minutes, and then add ½ cup of boiling water to dissolve the gelatin; stir. Add the dissolved gelatin to the milk mixture and stir to combine. Allow it to cool to room temperature.
Step 6: Once the milk mixture is cooled and the orange layer is set, gently pour the milk mixture over the orange jello, filling the cups almost to the top. Return the jello cups to the refrigerator until chilled and firm. Chill for 1 to 2 hours.
When ready to serve, add Cool Whip or whipped cream with a piping bag and decorating tip and garnish with Candy Corn (optional).

Making a smaller batch:

If you want to make a smaller batch of jello cups, this recipe is easy to cut in half. Just use 3-ounce boxes of jello, half a can of sweetened condensed milk, half an envelope of unflavored gelatin, and cut all the water measurements in half.

**You can purchase these 5.5-ounce dessert cups here**

Candy Corn Jello Cups

Candy Corn Jello Cups are an easy and festive fall treat that the kids will go crazy for! Perfect for all your fall get-togethers or Halloween parties.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Chill Time 5 hours
Course Dessert

Equipment

  • **The number of individual dessert cups this recipe makes depends on what style and size of cup you use. For this recipe, I used 5.5-ounce dessert cups. There is a link in the blog post for purchasing these cups. Using these cups will yield about 16 servings.

Ingredients
 

  • 1 6-ounces yellow jello (or two 3-ounce boxes)
  • 1 6-ounces orange jello (or two 3-ounce boxes)
  • 1 14-ounce can sweetened condensed milk
  • 1 envelope Knox unflavored gelatin

Garnish (optional)

  • Candy Corns
  • Cool Whip or whipped cream

Instructions
 

  • Mix 2 cups of boiling water with the yellow jello. Mix until the jello is completely dissolved. Add 1½ cups cold water (this is different from the box instructions), and stir.
  • Pour the yellow jello into the dessert cups, filling each one only about ⅓ full. Place the dessert cups in the refrigerator until completely set, about 2 hours.
    *It is easiest to place all the dessert cups on a baking sheet and move them all at once versus moving individual cups to and from the refrigerator.
  • While the yellow jello is chilling, prepare the orange jello. Mix 2 cups of boiling water with the orange jello. Mix until the jello is completely dissolved. Add 1½ cups cold water and stir.
    Allow the orange jello to sit on the counter and cool to room temperature before adding it to the yellow jello.
  • Once the yellow jello is set and the orange jello is cooled, gently pour the orange jello on top of the yellow, filling the cups ⅔ full.
  • Place the jello back into the refrigerator to set up for about an hour or more if needed.
    *This is a shorter time than the yellow jello because the yellow jello went into the refrigerator hot and the orange jello went in at room temperature.
  • While the jello is chilling, make the white layer. In a bowl, combine the sweetened condensed milk with 1 cup of boiling water and set it aside. In a separate small bowl, combine one envelope of unflavored gelatin with ½ cup cold water. Stir to moisten all the gelatin. Let the gelatin soak for 3 minutes, and then add ½ cup of boiling water to dissolve the gelatin; stir. Add the dissolved gelatin to the milk mixture and stir to combine. Allow it to cool to room temperature.
  • Once the milk mixture is cooled and the orange layer is set, gently pour the milk mixture over the orange jello. Return the jello cups to the refrigerator until chilled and firm, about 1 to 2 hours.
  • When ready to serve, add Cool Whip or whipped cream with a piping bag and decorating tip and garnish with Candy Corn (optional).

Notes

Making a smaller batch: If you want to make a smaller batch of jello cups, this recipe is easy to cut in half. Just use 3-ounce boxes of jello, half a can of sweetened condensed milk, and half an envelope of unflavored gelatin. Then cut all the water measurements in half.
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PUMPKIN PIE MILKSHAKE

Everything you love about pumpkin pie, but without the work. It only takes about 5 minutes to make this incredible pumpkin pie milkshake. 

If you love the taste of pumpkin pie, then this is your milkshake! It really tastes like pumpkin pie, just minus all the work that goes into making a pie. So if you have 5 minutes, you have enough time to create this delicious, refreshing, and satisfying treat.

When I first created this recipe, I asked my kids to sample the milkshake and give me some feedback. They immediately commented how great it was and promptly asked me to make them another one. They have asked me several times over the last two weeks to make pumpkin pie milkshakes…So I think it is safe to say this recipe is a winner!

Making Pumpkin Pie Milkshakes:

  • Vanilla Ice Cream
  • Milk
  • Pumpkin Puree (chilled)
  • Pumpkin pie spice
  • Maple Syrup
  • Crushed Graham Crackers

*I recommend chilling the pumpkin puree ahead of time. This will help keep the milkshake cold and prevent the ice cream from melting so quickly.

Place all the ingredients in the blender and process until smooth. Pour into two separate glasses and garnish with whipped cream and a sprinkle of graham cracker crumbs.

That’s it. So easy and so delicious!!

Pumpkin Pie Milkshake

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Dessert, Drinks
Servings 2 servings

Equipment

  • Blender

Ingredients
 

  • 3 cups vanilla ice cream
  • ¾ cup milk
  • ¾ cup pumpkin puree, chilled
  • 1 tablespoon pumpkin pie spice
  • 2 tablespoons maple syrup
  • ⅓ cup crushed graham crackers (about 1½ whole crackers), reserve a little for garnish

Garnish (optional):

  • Graham Cracker Crumbs
  • whipped cream

Instructions
 

  • *I recommend chilling the pumpkin puree ahead of time. This will help keep the milkshake cold and prevent the ice cream from melting so quickly.
  • Add all ingredients to a blender a process until smooth.
  • Pour into serving glasses, top with whipped cream, and sprinkle with graham cracker crumbs. Serve immediately.
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PUMPKIN CREAM CHEESE SWIRL MUFFINS

These muffins are packed with delicious pumpkin spice flavors and swirled with sweetened cream cheese, making these the perfect muffins for fall.

I love fall; I always have! And all the fantastic foods you can make with pumpkin give me one more reason to love fall. Of course, you can eat pumpkin year-round, and I do. But there is something about fall and pumpkin that just feels right!

If you are looking for the best pumpkin muffin recipe ever, look no further, these check all the boxes; they are moist, flavorful, and beautiful; just look at those gorgeous tops. These muffins are topped off with a thick swirl of sweetened cream cheese that melts right into the top as they bake. And inside is a hidden layer of cream cheese which gives the muffins a boost of moisture and flavor.

Muffin Ingredients:

  • flour
  • baking powder
  • pumpkin pie spice
  • salt
  • canned pumpkin puree
  • brown sugar
  • granulated sugar
  • eggs
  • vegetable oil
  • vanilla

Cream Cheese Filling:

  • cream cheese
  • granulated sugar
  • egg yolk
  • vanilla

Like most pumpkin baking recipes, you want to use pure canned pumpkin puree. However, you do not want to buy a can of pumpkin pie filling. Pumpkin pie filling is already sweetened and flavored.

If you don’t have pumpkin pie spice on hand, you can easily make your own. In a small bowl, combine:

  • 4 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 2 teaspoon ground cloves
  • 2 teaspoon ground all-spice
  • 2 teaspoon ground nutmeg

Store leftovers in an airtight container for up to 12 months.

Making the Muffins:

Step 1: In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. Set aside.

Step 2: In a large bowl, whisk together the pumpkin, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla. Whisk the flour mixture into the pumpkin mixture, mixing until combined and smooth. Do not overmix.

Step 3: In a medium bowl, beat the softened cream cheese until smooth. Add the sugar, egg yolk, and vanilla and beat until well combined and smooth. Put the filling in a small sealable bag and snip off a small portion of the corner (make a snip about ¼-inch wide, but no bigger). Set it aside.

Step 4 (Assembling the muffins): Fill muffin tins ⅓ full with pumpkin batter.

On top of the pumpkin batter, add a thin layer of filling (about one tablespoon).

Add more pumpkin batter almost to the top.

Drizzle a little more cream cheese filling over the batter in a circular pattern. Use a toothpick to gently swirl the filling with the pumpkin. Don’t mix too much, or it will all blend together (the picture below is how the muffins should look after swirling the cream cheese with a toothpick). Each muffin tin should be full to get that nice dome top when baked.

Step 5: Bake for 20 to 25 minutes. Insert a toothpick in the center of one muffin. If the toothpick comes out clean, the muffins are done.

How to Store the Muffins:

Once the muffins have cooled to room temperature, place them in an airtight container and store them in the refrigerator for up to five days. They are delicious chilled, but you can also heat them in the microwave for 15 to 20 seconds to warm them up a bit.

Freezing the Muffins:

These muffins also freeze well. I often have some on hand in our freezer. To freeze the muffins, allow them cool to room temperature, then place the muffin in an airtight container or freezer bag.  Store in the freezer for up to six months.

Pumpkin Cream Cheese Swirl Muffins

These muffins are packed with delicious pumpkin spice flavors and swirled with sweetened cream cheese, making these the perfect muffins for fall.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Breakfast
Servings 18 muffins

Equipment

  • Standard size muffin pan

Ingredients
 

  • 2½ cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons pumpkin pie spice
  • 1 15 ounce can pumpkin
  • 1 cup brown sugar, packed
  • 1 cup granulated sugar
  • 3 large eggs
  • ¾ cup vegetable oil
  • 1½ tablespoon vanilla

Cream Cheese Filling:

  • 8 ounces cream cheese, softened to room temperature
  • ¼ cup granulated sugar
  • 1 egg yolk
  • 2 teaspoons vanilla

Instructions
 

  • Preheat the oven to 375°F. Place paper baking cups into the muffin pan. Set aside.
  • In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. Set aside.
  • In a large bowl, whisk together the pumpkin, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla.
  • Whisk the flour mixture into the pumpkin mixture, mixing until combined and smooth. Do not overmix.

Cream Cheese Filling:

  • In a medium bowl, beat the softened cream cheese until smooth. Add the sugar, egg yolk, and vanilla and beat until well combined and smooth.
  • Put the filling in a small sealable bag and snip off a small portion of the corner (make a snip about ¼-inch wide, but no bigger). Set it aside.

Assembling the Muffins:

  • Fill muffin tins ⅓ full with pumpkin batter. Add to this a thin layer of filling (about 1 tablespoon). Add more pumpkin batter almost to the top. Drizzle a little more filling over the batter in a circular pattern. Use a toothpick to gently swirl the filling with the pumpkin. Don't mix too much, or it will all blend together. Each muffin tin should be full get that nice dome top.
  • Bake for 20 to 25 minutes. Insert a toothpick in the center of one muffin. If the toothpick comes out clean, the muffins are done. Allow them to cool for 10 minutes, then remove the muffins from the pan to finish cooling on a cooling rack.
  • Store in an airtight container in the fridge. If you want them warmed up after being in the refrigerator, heat them in the microwave for about 15 - 20 seconds.
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SLOPPY JOES

These Sloppy Joes are delicious enough for adults and kids alike! Made from scratch, with a rich, smoky flavor and the addition of healthy vegetables, these truly are finger-licking-good! 

Having Sloppy Joes for dinner doesn’t have to mean opening a can of premade Sloppy Joe mix…Yuck! Instead, you can make a homemade, delicious, flavourful meal that the whole family will love in under an hour!

Don’t be afraid to slip vegetables into dishes like Sloppy Joes; not only are they healthy, but they add flavor and texture. And you don’t have to stick to what I have listed in the recipe; you could use red peppers, celery, or carrots.

I initially didn’t write this recipe with barbeque sauce as one of the ingredients, but when I tried it, WOW!! It gave the sloppy joes such a rich, smokey flavor. So I rewrote the recipe and worked in the barbeque sauce. It doesn’t matter which brand you use; just use your favorite.

I highly recommend toasting the hamburger buns. Trust me; it will take your Sloppy Joes to a whole other level! Of course, if you don’t have a toaster or the buns won’t fit in your toaster, you can always toast the buns in the oven.

  • Preheat the oven to 350° F.
  • Toast your bread on the middle rack of the oven on a sheet pan for about 10 minutes, flipping it halfway through.

The lower heat will give you a bit more control — cut down the time for golden brown toast, and leave it in a bit longer if you like it darker and crisper.

Sloppy Joes

These Sloppy Joes are delicious enough for adults and kids alike! Made from scratch, with a rich, smokey flavor and the addition of healthy vegetables, these truly are finger-licking-good! 
No ratings yet
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Servings 8 servings

Ingredients
 

  • 2 pounds ground beef
  • 1 large onion, diced, about 1½ cups
  • 1 large green pepper, diced, about 1 cup
  • 6 garlic cloves, minced
  • 2 6-ounce cans tomato paste
  • 1 8-ounces can tomato sauce
  • ½ cup barbeque sauce, any brand
  • 3 tablespoons brown sugar
  • 2 teaspoons ground mustard
  • 1½ tablespoons white vinegar
  • 1 teaspoon salt, more to taste
  • 8 hamburger buns, toasted

Instructions
 

  • In a large skillet, brown the ground beef over medium-high heat until it is browned and cooked through. Remove the ground beef from the heat and drain off the fat (retaining about a tablespoon to fry the vegetables). Set the ground beef aside.
  • Add the diced onions and green peppers to the same skillet and saute until tender, 10 to 15 minutes.
  • While the vegetables are cooking, whisk together the tomato paste, tomato sauce, barbeque sauce, brown sugar, ground mustard, vinegar, and salt, in a small bowl. Set aside.
  • Add the minced garlic to the skillet and saute with the vegetables for an additional 30 seconds, stirring constantly.
  • Return the cooked ground beef to the skillet and stir together with the vegetables. Turn the heat down to medium and add the sauce ingredients. Stir until completely mixed in. Taste and add more salt if needed.
  • Continue cooking until everything is heated through and steaming, about 10 minutes.
  • Serve on toasted buns (see notes).

Notes

Toasting the Buns:

  • Use a toaster, or
  • Preheat the oven to 350° F. Toast your bread on the middle rack of the oven on a sheet pan for about 10 minutes, flipping it halfway through. The lower heat will give you a bit more control — cut down the cooking time for golden brown toast, and leave it in a bit longer if you like it darker and crisper.
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LIME BARS

If you love lemon bars, then you’ll love these lime bars. Made with a shortbread crust and topped with a delicious lime custard with the perfect balance between sweet and tart! 

I am a huge fan of lemon bars! So when my husband bought a large bag of limes from Costco, I knew just how to use them. So over the next few days, I put together a delicious lime bar recipe.

I decided to add lime zest to both the shortbread and the custard to really capture the delicious flavor of the limes. I enjoy my lemon and lime bars to be a little tangy and not too sweet. And these bars balance the two perfectly.

The shortbread is a sweet, buttery base for these delicious bars and sturdy enough to hold the extra thick custard layer. And don’t forget to top these delicious bars off with a dusting of powdered sugar.

How to Make Lime Bars:

Lime bars are quite easy to make, with a few simple steps.

  • Preheat the oven to 325°F.
  • Prepare the 9×13-inch pan by lining it with parchment paper, leaving an overhang on the sides to make it easier to remove the bars after they have cooled.

Crust:

  • Combine the melted butter, sugar, vanilla, lime zest, and salt in a medium bowl. Then add the flour and stir until completely incorporated.
  • Using your hands, press the crust firmly into the pan in an even layer.
  • Bake for 20-22 minutes or until the edges just begin to brown slightly. Remove from the oven. Poke the crust lightly with a fork, piercing the top but not going all the way to the bottom. This step helps the filling hold better to the crust.

Filling:

  • Sift the sugar and the flour together in a large bowl. This step helps to create a smooth, creamy custard. Next, whisk in the eggs, lime juice, and lime zest. Whisk until thoroughly combined.
  • Pour carefully over the warm crust and return to the oven. Bake the bars for 22-25 minutes or until the center is set and no longer jiggly. Test by tapping the side of the pan.
  • Remove the bars from the oven and allow them to cool completely at room temperature (about 2 hours). Once cooled to room temperature, place the bars in the refrigerator to chill for another 2 hours.
  • When you are ready to cut the bars, pull up on the parchment paper and place the bars on a cutting board. Using a knife, cut the bars, wiping the knife off with a damp paper towel after each slice. Return to the refrigerator until ready to serve.
  • Don’t forget to dust your bars with powdered sugar before serving them.

The Problem with Powdered Sugar (confectioners’ sugar)

If you use powdered sugar very often, you know just how finicky it can be. Within minutes a perfectly dusted dessert can go from stunning to sloppy, and all of the powdered sugar can disappear right before your eyes. This is especially true if your dessert is moist, like these bars.

If your dessert presentation is important or it needs to be pretty for any length of time (more than five minutes), you can purchase non-melting powdered sugar that will literally never melt. It’s almost completely unaffected by moisture, meaning it can sit on top of a moist dessert for several hours without dissolving. This is a baker’s dream come true!! Well, it is for me at least…

This type of powdered sugar tastes just like the regular kind you get at the grocery store, but it’s less prone to dissolving. The ingredient list includes several added ingredients like palm oil and cornstarch. Non-melting powdered sugar can be rather pricey, so I only use it for desserts that need to look pretty. I use regular powdered sugar if I’m mixing it into a dessert or making a glaze or frosting. When buying non-melting powdered sugar, make sure it says “non-melting”  on the outside of the container. It can also easily be purchased online.

Lime Bars

If you love lemon bars, then you'll love these lime bars. Made with a shortbread crust and topped with a delicious lime custard with the perfect balance of sweet and tart! 
4.88 from 8 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Chilling Time 3 hours
Total Time 4 hours
Course bars, Dessert
Servings 24 bars

Ingredients
 

Shortbread Crust

  • 1 cup (2 sticks) unsalted butter, melted
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon lime zest
  • ½ teaspoon salt
  • 2 cups all-purpose flour

Lime Filling

  • 2 cups granulated sugar
  • 6 tablespoons all-purpose flour
  • 6 large eggs
  • 2 teaspoons lime zest
  • 1 cup fresh lime juice
  • optional: confectioners' sugar for dusting finished bars

Instructions
 

  • Preheat the oven to 325°F.
  • Prepare the 9x13-inch pan by lining it with parchment paper, leaving an overhang on the sides to make it easier to remove the bars after they have cooled.

Crust:

  • In a medium bowl, combine the melted butter, sugar, vanilla, lime zest, and salt. Then add the flour and stir until completely incorporated.
  • Using your hands, press the crust firmly into the pan in an even layer.
  • Bake for 20-22 minutes or until the edges begin to lightly brown. Remove from the oven. Poke the crust lightly with a fork, piercing the top but not going all the way to the bottom. This helps the filling hold better to the crust.

Filling:

  • Sift the sugar and the flour together in a large bowl. Whisk in the eggs, lime juice, and lime zest. Whisk until completely combined.
  • Pour carefully over the warm crust and return to the oven. Bake the bars for 22-25 minutes or until the center is set and no longer jiggly. Test by tapping the side of the pan.
  • Remove the bars from the oven and allow them to cool completely at room temperature (about 2 hours). Once cooled to room temperature, place the bars in the refrigerator to chill for another 2 hours.
  • When you are ready to cut the bars, pull up on the parchment paper and place the bars on a cutting board. Using a knife, cut the bars, wiping the knife off with a damp paper towel after each slice. Return to the refrigerator until ready to serve.
  • Optional - Dust with confectioners' sugar before serving (See notes)
  • Store leftovers in the refrigerator for up to 1 week.

Notes

Non-melting confectioners' sugar: If the presentation of your dessert is important or it needs to be pretty for any length of time (more than five minutes), you can purchase non-melting powdered sugar that will literally never melt. It’s pretty much completely unaffected by moisture, meaning it can sit on top of a moist dessert for several hours without dissolving. This type of powdered sugar tastes just like the kind you get at the grocery store, but it’s less prone to dissolving. When buying non-melting powdered sugar, make sure it says "non-melting"  on the outside of the container. It can also easily be purchased online.
Freezing Bars: Cut the chilled bars (do not use confectioners' sugar), place them in a freezer bag or airtight container and freeze for up to 6 months. When you are ready to eat them, thaw them in the refrigerator, then dust with confectioner's sugar.
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MINI APPLE PIE TARTS

These mini apple pie tarts are a fun twist on the classic apple pie. Filled with a homemade apple pie filling and topped off with a spiced crumble topping, you have a dessert that not only tastes amazing but is also fun to make and fun to eat! 

I love apple pie, and I thought it would be fun to develop a recipe for a mini tart version. These came out so delicious and are almost as fun to make as they are to eat. These are easy enough for kids to help with too.

The Tart Molds:

These particular tart molds are my absolute favorite. Why? For one, they are the perfect size, measuring 3-inches across, making them the ideal size for a handheld dessert. And the best part is they have a removable/push-up bottom, allowing the tarts to come out so easily with really no effort at all.  You can find these great mini-tart pans here.

I’ve written this recipe and the instructions using these tart molds, but you can also use a standard muffin pan. Of course, the finished product will look slightly different, but the taste will be the same.

Step by Step Instructions (with photos):

To start, you’ll need two pie crusts, either homemade or store-bought.

If you use store-bought pie crusts, let them sit at room temperature for 15 minutes, then carefully unroll them. If you use a homemade pie crust, roll it out into a ⅛” thick circle on a lightly floured surface.

Using a 3½-inch pastry cutter, cut twelve circles. Center a dough circle over a mini tart mold and gently press the dough down. Then gently press the dough against the fluted edges. Repeat for remaining tart molds. Place the dough-filled tart molds on a baking sheet for easier handling. Place the tarts in the refrigerator for 20-30 minutes to chill the dough.

While the dough is chilling, dice 2½ cups of apples (about two apples), then mix together the brown sugar, flour, cinnamon, and vanilla. Add to the apples and stir to coat the apples evenly. Set aside.

Next, in a separate bowl, combine the brown sugar, oats, flour, cinnamon, ginger, nutmeg, and salt.

It’s always better to mix your dry ingredients before adding the butter. It helps to ensure that the dry ingredients are evenly mixed together.

Once your dry ingredients are well combined, add the melted butter, stirring with a fork. Using a fork helps you to fluff the topping as you stir. Using a spoon or spatula can compact your topping and cause large clumps.

Remove the tarts from the refrigerator and fill each tart with two rounded tablespoons of apples (stirring the apples frequently to mix in the liquid that collects at the bottom of the bowl). Then add one tablespoon of the topping.

Bake in a preheated oven (400°F) for 20 to 25 minutes. The crust should be beginning to brown, and the filling should be hot and bubbly.

Move the pan to a cooling rack and allow the tarts to cool for 15 minutes. When the molds are cool enough to touch, pick one up and press up on the bottom with your fingers, lifting the tart out of the mold. Remove the round mold circle from the bottom of the tart and allow the tart to finish cooling on the cooling rack. Repeat with the remaining tarts.

Serve warm or store in an airtight container in the refrigerator for up to 4 days.

Freezing the Tarts:

If you want to make a large batch to have on hand or make them ahead of time to prep for a party, these tarts freeze well. Just allow them to cool completely and place them in an airtight container or freezer bag. Then, when ready to use them, thaw to room temperature, and they are ready to serve.

Tart Pans:

Mini Apple Pie Tarts

These mini apple pie tarts are a fun twist on the classic apple pie. Filled with a homemade apple pie filling and topped off with a spiced crumble topping, you have a dessert that not only tastes amazing but is also fun to make and fun to eat! 
4.96 from 24 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Servings 12 Mini Pies

Ingredients
 

  • 2 pie crusts, store-bought or homemade
  • 2½ cups diced apples, about 2 apples
  • ⅓ cup brown sugar, packed
  • 2 tablespoons flour
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla

Crumble Top:

  • ¼ cup flour
  • ½ cup quick-cooking oats
  • ¼ cup brown sugar, packed
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon salt
  • 3 tablespoons butter, melted

Instructions
 

  • Preheat the oven to 400°F
  • If you use store-bought pie crusts, let them sit at room temperature for 15 minutes, then carefully unroll them.
    If you use a homemade pie crust, roll it out into a ⅛" thick circle on a lightly floured surface.
  • Using a 3½-inch pastry cutter, cut twelve circles. Center a dough circle over a mini tart mold and gently press the dough down. Then gently press the dough against the fluted edges. Repeat for remaining tart molds. Place the dough-filled tart molds on a baking sheet for easier handling.
    **If you don't have mini tart molds, you can use a standard muffin pan.
  • Place the tarts in the refrigerator for 20-30 minutes to allow the dough to chill before adding the filling.

Filling:

  • While the dough is chilling, prepare the filling. Start by peeling and dicing the apples.
  • Mix together the brown sugar, flour, cinnamon, and vanilla. Add to the apples and stir until the apples are thoroughly coated. Set aside.

Topping:

  • In a separate bowl, mix together the flour, oats, brown sugar, cinnamon, ginger, nutmeg, and salt. Once combined, add the melted butter and stir with a fork, fluffing the topping as you mix.

Putting Tarts Together:

  • Remove the tarts from the refrigerator. Fill each tart with two rounded tablespoons of apples (stirring the apples frequently to mix in the liquid that collects at the bottom of the bowl).
  • Top each tart with one tablespoon of topping.
  • Place the pan of tarts in the preheated oven and bake for 20 to 25 minutes, or until the crust begins to brown and the filling is bubbly.
  • Remove the tarts from the oven and set them on a cooling rack for 15 minutes.
  • Once the molds are cool enough to handle, remove the tarts by pressing up on the bottom of the molds and lifting out the tarts. Allow the tarts to finish cooling on the cooling racks.
  • Store cooled tarts in an airtight container in the refrigerator for up to 4 days.

Notes

**There is a link to buy these mini tart pans in the blog post.
Freezing the Tarts: If you want to make a large batch to have on hand or want to make them ahead of time to prep for a party, these tarts freeze well. Just allow them to cool completely and place them in an airtight container or freezer bag. Then, when you are ready to use them, thaw to room temperature, and they are ready to serve.
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