Mini Apple Crumb Cakes Recipe

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A yummy Autumn apple treat! I use a mini cheesecake pan for this (the kind with the pop out bottoms), but it could easily be adapted to a mini muffin pan



  • 1 cup (a 4 ounce container) mascarpone cheese
  • 1 stick butter, softened PLUS 3 more tblsp
  • 2/3 cup hazelnut meal (OR use 2/3 cup finely ground walnuts or nuts of your choice)
  • 2 pinches of salt, divided
  • 5 cups peeled, cored apple, cut in chunks
  • 1/2 cup packed brown sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1 egg
  • 1 tsp vanilla
  • Streusel Topping:
  • 1/2 cup flour
  • 2 tblsp packed brown sugar
  • pinch of salt
  • 1/4 tsp cinnamon
  • 4 tblsp cold butter


  1. Preheat oven to 350 degrees.
  2. Grease mini cheesecake or mini muffin pans. I got 24 of the mini cheesecake size- this will probably translate to 30 or more mini muffin size
  3. In a large bowl beat mascarpone and 1/2 cup butter till smooth and fluffy.
  4. Add flour and nut meal and beat till combined.
  5. Form into 24 balls and place in the wells of the mini cheesecake pan. Refrigerate for a few minutes, then press on bottom and up sides of wells (I use a wooden tool made for this)
  6. In a medium saucepan, combine apples, brown sugar, salt, and 3 tblsp butter.
  7. Cook, partially covered and stirring often, till apple is soft- about 10 minutes.
  8. Remove from heat and, using a potato masher or a fork, mash till it becomes a chunky puree. Allow to cool for 20 minutes- mix in egg and vanilla
  9. While apples are cooling, make streusel: Combine flour, sugar, cinnamon, and salt.
  10. Cut butter in with a pastry blender till mixture is coarse crumbs
  11. Divide apples between cups and top each with some streusel.
  12. Bake for about 20 minutes till light golden.
  13. Cool completely in pan on wire rack before removing Dust with confectioner's sugar


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