Mini Caramel Apple Pies with Almond Crust and Cinnamon Streusel Topping
If you want to call this easy gluten free treat breakfast, we won't hold it against you! These apple pies come together so quickly and are a delicious fall-flavored dessert.
Ingredients
Almond Flour Crust
- 1 c almond flour
- 1 stick of butter, cold, cubed
- 1 tbsp sugar
- 1/2 tsp salt
Apple Pie Filling
- 3 tbsp butter
- 6 apples, peeled and diced
- 2-3 tsp cinnamon
- 1 tsp salt
- 2 tbsp brown sugar
- 4 tbsp caramel sauce
Streusel Topping
- 1/4 c softened butter
- 1/2 c almond flour
- 1/2 c sugar
Instructions
Almond Flour Crust
- To a food processor, add all ingredients and pulse until a ball forms.
- Remove from bowl of processor, place in container or wrap in saran and place in fridge until needed.
Streusel Topping
- Combine all ingredients until a shaggy mixture forms; set aside.
Apple Pie Filling
- Prepare four ramekins with butter or cooking spray, set aside. Preheat oven to 350.
- Melt butter in a large sautee pan.
- Add sliced/diced apples, sugar, cinnamon and salt. Stir to combine.
- Cook apples until just softened. Remove from heat.
- When removed from the heat, stir in caramel sauce until well combined.
Assembly
- Remove almond crust from refrigerator and split evenly between prepared ramekins. Press crust to fill out ramekin.
- Add apple pie filling, splitting evenly between ramekins.
- Top each apple pie with streusel topping.
- Place ramekins on a baking sheet and bake in the oven for about 30 minutes or until streusel topping is just browning.