Apple Crunch Pie Apple Cups
Prep time
Cook time
Total time
Healthier, single-serving pies for when you're craving something sweet.
Recipe type: Dessert
Cuisine: American
Yields: 2
Pie filling/cup portion
  • 2 gala apples
  • 1 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cinnamon (use less if you’re not a cinnamon lover)
Crunchy crumb topping
  • 2 tbsp flour
  • 1 tbsp butter, cut into pieces
  • 1-1/2 tbsp light brown sugar
  • 1 dash cinnamon
  • 2 tsp cream
  1. Preheat oven to 375.
  2. Slice the top off of your apples.
  3. Using a paring knife and a spoon, carefully cut/scoop out the inside of each apple, leaving about ¼ inch of fruit all around to keep your cup sturdy. (Tip — I read somewhere that you can use a melon ball scoop to scoop out the insides of your apple. Genius! Haven’t tried it, but I bet it’s easier than using a knife/spoon.)
  4. Chop the apple chunks you scooped out into small pieces. Place in a small bowl and toss with granulated sugar, lemon juice, and cinnamon to coat.
  5. Divide apple pie filling evenly between your two apple cups. Place apple cups in a small baking dish.
  6. In another small bowl, combine flour, brown sugar, cinnamon, and cream. Add butter pieces.
  7. Using a fork, cut butter into your dry ingredients until you have a moist, crumbly mixture without much loose flour.
  8. Divide crumble mixture into two equal portions, and press each portion gently but firmly on top of your pie filling for each apple cup.
  9. Bake for 25 minutes.
  10. Cool slightly, then dig in!
We ate our pie cups with about 1 tsp Hershey’s caramel sauce drizzled on top — adding 15 calories or so — but you really don’t need it. The crumb topping and the baked apples are perfectly sweet and satisfying by themselves.
Recipe by Just Putzing Around the Kitchen at