Mini desserts are the best. Small and adorable, they offer bite-sized deliciousness and everything looks better in miniature.
Don’t believe me? Well look at the picture below:
Isn’t it an adorable mini pie?
This is a hybrid dessert. It combines the crust of an apple pie, with a crumble topping using muesli to add a different texture and taste from the fruit and nuts.
It works well together.
When you want dessert, but are tired and hungry from unpacking, make this recipe. AKA me yesterday morning after I got home from Edinburgh.
Morning flights going to a destination are great. You have the whole day to sightsee, but morning flights are different. Tired and grumpy from waking up early, you get home and dread unpacking your bags.
But, I persevered. I knew I wouldn’t do it later. And then, to treat myself I settled on making this.
Easy to follow, there are a few things to mention. Ready after 15-20 minutes in the oven, cover with foil after 10 minutes to prevent the dried fruit in the muesli from burning and allow to cool down for 5 minutes before serving.
For a quick pie crust, use a mini tortilla or a large tortilla and microwave for 30 seconds. Trim the edges to fit the mini skillet and use the excess for something else.
When taking this out of the oven, the skillet handle will be hot, so don’t grab it without oven mitts. I have done this before and got burned.
Finally, you don’t have to cook the filling in the microwave beforehand, but I do because it reduces the oven cooking time and the muesli is less likely to burn.
And now for the recipe!
Mini Skillet Apple Muesli Crumble Pie
Inspired by: Apple Pie Tortilla Cups
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Yield: 4 slices
Small tortilla *
- 2/ 200g
Medium apples, cored and diced **
- 45 ml/ 3 tbsp
- 10g / 1 1/2 tbsp
- 1/4 cup
Low-calorie sweetener of choice
- 1/2 tsp
- 1/8 tsp
Nutmeg, freshly grated
- 30g / 2 tbsp
Fat-free vanilla yoghurt/ applesauce
- 30g / 1/4 cup
- 2 tbsp
Low-calorie sweetener of choice/ brown sugar
- Pinch of salt
- Preheat the oven to 180°C/ 160°C fan assisted and lightly grease a small skillet or 4 inch round baking pan.
- Microwave a small tortilla for 30 seconds and then press into the skillet, trimming any excess tortilla from around the edges with a knife.
- Make a slurry with the cornstarch and then fold into the apples along with the other filling ingredients.
- Microwave on high for 3-4 minutes, stirring every minute until it has started to thicken and the apples have softened slightly.
- In a small bowl, stir together the yoghurt, sugar/ sweetener, muesli, and salt together until combined and then spoon over the apple filling.
- Scrape the filling into the tortilla and top with the muesli topping.
- Bake in the oven for 15-20 minutes until the filling is bubbling at the edges, covering after 10 minutes with foil to prevent the fruit from burning.
- Remove from the oven and allow to cool on a cooling rack slightly before slicing into 4 slices and serving warm with either whipped cream or ice cream if desired.
- Store leftovers in the fridge covered for up to a week.
Makes 4 slices
Serving size: 1/4 of recipe
|Amount Per Serving|
|% Daily Value *|
|Total Fat 2 g||3 %|
|Saturated Fat 1 g||4 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 143 mg||6 %|
|Potassium 0 mg||0 %|
|Total Carbohydrate 25 g||8 %|
|Dietary Fiber 2 g||9 %|
|Sugars 8 g|
|Protein 2 g||4 %|
|Vitamin A||0 %|
|Vitamin C||72 %|
* You can also use a larger tortilla and follow the same steps and then trim the excess and use them to make cinnamon chips or something else.
** I find that granny smith apples work well for this as they hold their shape well. Some of the red apples can lose their shape and go grainy instead. Cooking apples also work.