Mini Apple Tarts with Peanut Butter Crumble
These easy Mini Apple Tarts feature flaky puff pastry shells filled with a cozy cinnamon-spiced apple filling, topped with a crispy peanut butter-oat crumble. Makes 18 tarts—ideal for individual servings and freezer-friendly desserts.
These mini apple tarts are my new obsession. I mean, it’s hard not to fall in love with a personal-size portion, flaky puff pastry shell filled with tender, spiced apples and topped with a peanut butter crumble. Whether you’re serving them for dessert, brunch, or a cozy snack, everyone will love them—guaranteed. Not to mention, with less than 150 calories per tart, they’re the perfect light and delicious fall treat!
Before going any further, let’s talk about the difference between apple crumble, apple crisp, and apple pie. Apple pie is classic, with a thick, fully enclosed crust and sweet, spiced apple filling. Apple crisp has a tender fruit base with a crunchy oat topping. Apple crumble usually has a more decadent, denser topping.
These mini apple tarts capture the best of all three: you get the tender, warmly spiced apple pie filling and the crunchy topping of an apple crisp or crumble, all perfectly portioned in an elegant puff pastry tart shell.
With fresh apples, thawed puff pastry, and a few other pantry staples, you can have a batch of these apple crumble tarts on the table in no time. Served fresh from the oven with a dollop of whipped cream, a scoop of vanilla ice cream, or a dusting of powdered sugar? AMAZING.
Recipe features
- Apple pie, crumble, and crisp in one. These tarts capture the essence of classic apple desserts in a convenient puff pastry tart shell.
- Peanut butter crumble topping. The oat-based crumbly topping adds texture, subtle nuttiness, and an irresistible crisp, golden finish.
- Quick and easy. With puff pastry and simple pantry ingredients, these mini apple tarts come together in under an hour without compromising flavor or presentation.
- Serve fresh or freeze for later: Best enjoyed warm from the oven, but they also freeze beautifully for future apple-cinnamon cravings.
Ingredients you’ll need
- Puff pastry. I use a Pepperidge Farm frozen puff pastry sheet to create the buttery, flaky tart shells, but any brand should work. Just make sure the pastry sheets are fully thawed but still cold so they’re easy to unfold.
- Egg + water. I brush an egg wash on the pastry edges to help it develop a gorgeous golden color and slight sheen.
- Butter. Salted butter helps the apples cook into tender, flavorful bites, adding richness to the apple filling.
- Apples. Naturally sweet Braeburn, Granny Smith, Honeycrisp, and Fuji all hold up well while baking. I prefer peeling the apples, but feel free to leave the peel on for extra fiber and rustic charm. Granny Smith is my favorite pick for this recipe.
- Light brown sugar. Sweetens the filling while enhancing the caramelized flavor. If you prefer a more natural sweetener, use maple sugar here.
- Apple cider. Just a splash brightens the apple flavor, helps prevent browning, and balances the sweetness. Fresh lemon juice also works here if you don’t have cider.
- Warm spices. Cinnamon and nutmeg (freshly grated preferred) give the filling a cozy fall flavor. Feel free to add a pinch of allspice and a little ground ginger to enhance the classic apple pie vibes.
- Water + cornstarch. Combining these ingredients creates a slurry that thickens the filling, giving you the perfect thick, cohesive, and delightfully gooey consistency.
For the peanut butter crumble
- Rolled oats. The crispy base of the crumble. You can use quick oats in a pinch, but rolled oats are most reminiscent of classic apple crisp texture.
- Flour. Unbleached all-purpose flour gives the crumble topping structure. Substitute a 1:1 gluten-free flour blend if needed.
- Maple syrup. Naturally sweetens the crumble topping. Make sure to use a good quality real maple syrup here.
- Cinnamon + salt. These help enhance the cozy flavor and balance the sweetness.
- Peanut butter + butter. This combination of fats creates a flavorful crumble topping. I love the way the peanut butter complements the spiced apple filling. Use creamy no-stir peanut butter and softened butter for the best results.
How to make mini apple pie tarts
Step 1: Prepare the tart shells. Unfold the pastry sheet on a lightly floured surface and roll out into an 18″x9″ rectangle (you will double the length of the 9×9″ sheet). Cut into 18 squares *see photo for reference. Whisk the egg with the water to make the egg wash. Press the pastry squares into 18 muffin-pan cups.
Step 2: Prepare the filling: In a medium saucepan, melt the butter over medium-high heat. Add the chopped apples and cook until they start to soften. Then, stir in the sugar, spices, and apple cider, bring to a simmer, and cook until the apples are tender and the liquid begins to reduce.
Step 3: Add the slurry. In a small bowl, whisk together the water and cornstarch, then stir this mixture into the filling mixture and cook for about 1 minute until thickened. Remove from heat and let cool slightly.
Step 4: Make the crumble. In a medium bowl, combine the oats, flour, maple syrup, cinnamon, and salt. Cut in peanut butter and butter until the mixture resembles coarse crumbs.
Step 5: Assemble the tarts. Whisk together the egg and water, then lightly brush the sides and edges of the puff pastry shells with this egg wash. Spoon the apple filling evenly into the shells, then top with the peanut butter crumble.
Step 6: Bake, cool, and serve. Bake at 350°F for 15-20 minutes until the edges are puffed and golden brown, and the crumble is lightly toasted. Let the tarts cool for a few minutes in the pan before serving warm with a sprinkle of powdered sugar or cinnamon and a dollop of whipped cream or vanilla ice cream.
Recipe tips and FAQs
- Work with cold puff pastry – Keep the thawed puff pastry dough cold while handling. That way, it’s much easier to roll, cut, shape, and transfer without sticking. If it gets too warm, pop it in the fridge for 5-10 minutes.
- Don’t overcook the apples – When sautéing the apples for the filling, cook just until they begin to soften. They’ll finish cooking in the oven, and this prevents a mushy filling.
- Prep the pastry with care – Lightly brushing the sides and edges with egg wash adds a golden, professional finish. Avoid brushing on more than a very thin layer of egg wash or overfilling the pastry shells, which can make them soggy instead of crisp and flaky.
- Make the crumble crumbly – When cutting the butter and peanut butter into the dry crumble ingredients, you’re aiming for coarse crumbs, almost like wet sand. But don’t overdo it—overmixing will create a mushy paste instead of a crunchy topping.
Variations
There’s a ton of fun you can have making this mini apple pie tart recipe your own:
- Classic crumble – For a more traditional apple crumble-type topping, replace the peanut butter with additional butter and add finely chopped pecans or walnuts for extra crunch.
- Add a finishing drizzle – After baking, drizzle melted caramel or a little maple syrup over the tarts for an extra indulgent dessert. You can also sprinkle a little granulated sugar on the sides of the puff pastry before filling.
- Make them bite-sized – Make extra mini mini apple tarts for parties or packed lunches. Simply cut the puff pastry into smaller squares and bake them in a mini muffin tin for tiny, snackable treats.
Absolutely! Use a gluten-free puff pastry sheet and a gluten-free flour blend for the crumble topping. Most of the other ingredients are naturally gluten-free, but double-check any packaged items to ensure there’s no cross-contamination.
Yes! Flavor-wise, the filling is very similar. The main difference is in the crust and presentation. Apple pies typically have a thick, fully enclosed crust and are baked in a deep dish, while apple tarts have a thinner, open-faced crust and are usually smaller and more delicate.
Yes! You can prepare the apple filling a day in advance and keep it in the fridge. The crumble can also be made ahead. Assemble and bake the tarts just before serving for the best puff pastry texture.
Storing and freezing
Storing: These apple crumble tarts taste best fresh from the oven. If you have leftovers, store them in a sealed container in the fridge for up to 3-4 days.
Freezing: Once cooled, place the tarts in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe container or bag for up to 2 months. This prevents them from sticking together and keeps the pastry crisp.
Reheating: For the best results, reheat in a 300°F oven for 5-7 minutes or in an air fryer at 325°F for 2-5 minutes until heated through. You can also microwave a tart for 20-30 seconds, though the pastry may be slightly softer.
More apple recipes
- Air Fryer Apples with Greek Yogurt
- Apple Pie Baked Oats
- Apple Pie Overnight Oats
- Apple Cinnamon Protein Pancakes
- Easy Cinnamon Baked Apples
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Mini Apple Tarts with Peanut Butter Crumble
Equipment
- 2 muffin tins
- medium saucepan
- Mixing bowls
Ingredients
For the tarts:
- 1 sheet frozen puff pastry dough thawed (½ of a 17.3 oz package- I used Pepperidge Farm brand)
- 1 egg + 1 tbsp water (for the egg wash)
- 3 tbsp salted butter
- 3 large apples peeled and finely diced (Braeburn, Granny Smith, McIntosh, and Fuji are great options)
- ½ cup light brown sugar or maple sugar (I love to use maple sugar here, but it can be hard to find in stores)
- 2 tbsp apple cider or freshly squeezed lemon juice
- 1 tsp cinnamon
- dash of nutmeg (freshly grated is great here)
- 2 tbsp water
- 1 tbsp cornstarch
For the peanut butter crumble:
- ¼ cup rolled oats
- ¼ cup unbleached all-purpose flour
- 1 tbsp good quality maple syrup
- ½ tsp cinnamon
- ¼ tsp salt
- 1 tbsp creamy no-stir peanut butter *if you're not a pb fan, you can use an extra tbsp of butter as a swap
- 1½ tbsp butter softened
Instructions
- Step 1: Prepare the puff pastry tart shells. Heat the oven to 350°F and spray the muffin tins with non-stick spray or brush with melted butter. Unfold the pastry sheet on a lightly floured surface and roll out into an 18"x9" rectangle (you will double the length of the 9×9" sheet). Cut into 18 squares *see photo for reference. Whisk the egg with the water to make the egg wash. Press the pastry squares into 18 muffin-pan cups.
- Step 2: Make the filling. In a medium saucepan, melt the butter over medium-high heat. Add the apples and cook for 3-4 minutes until they start to soften. Stir in the sugar, spices, and cider, bring to a simmer, and cook until the apples are soft and the liquid begins to reduce, about 3 to 4 minutes more. In a small bowl, whisk together the water and cornstarch and add it to the pan. Cook, stirring, until the mixture thickens, about 1 more minute. Remove from the heat and let cool. (You can do this step in advance for faster prep.)
- Step 3. Make the crumble. In a medium bowl, prepare the topping by stirring together the oats, flour, maple syrup, cinnamon, and salt. Cut in peanut butter and butter with a pastry blender until mixture resembles coarse crumbs.
- Step 4. Assemble the tarts. Using a pastry brush, lightly brush the sides and edges of the pastry dough with the egg wash. Spoon the apple filling evenly into the tart shells and top evenly with the PB crumble (about a tsp per tart).
- Step 5. Bake. Bake the tarts for 15-20 minutes, until lightly golden brown. Allow the tarts to cool for a few minutes before removing from the pan. Enjoy with a dollop of whipped cream or vanilla ice cream. You can also garnish with a sprinkle of cinnamon or powdered sugar.
Notes
- Work with cold puff pastry – Keep the thawed puff pastry dough cold while handling. That way, it’s much easier to roll, cut, shape, and transfer without sticking. If it gets too warm, pop it in the fridge for 5-10 minutes.
- Don’t overcook the apples – When sautéing the apples for the filling, cook just until they begin to soften. They’ll finish cooking in the oven, and this prevents a mushy filling.
- Prep the pastry with care – Lightly brushing the sides and edges with egg wash adds a golden, professional finish. Avoid brushing on more than a very thin layer of egg wash or overfilling the pastry shells, which can make them soggy instead of crisp and flaky.
- Make the crumble crumbly – When cutting the butter and peanut butter into the dry crumble ingredients, you’re aiming for coarse crumbs, almost like wet sand. But don’t overdo it—overmixing will create a mushy paste instead of a crunchy topping.
Nutrition
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When do I add the 1/3 cup of creamy peanut butter? I don’t see that in the instructions? Thanks!
Omg, I can’t believe I left that off the steps. I just fixed that in the post. It goes in with the egg, vanilla, and water. Thank you so much for catching that mistake!