Easy Boozy Apple Pie Cups (Mini Whiskey Desserts!)
Get all the comforting, spiced apple pie goodness you crave in adorable, easy-to-handle single-serving cups. Infused with a hint of whiskey or bourbon for a warm, complex flavor, these mini desserts are much faster and simpler than a traditional pie, featuring a buttery graham cracker crust, sweet apple filling, and a creamy topping.
Equipment
- Skillet
- 12-cup muffin tin
- Mixing bowls
Ingredients
For the Apple Filling
- 2 cups diced apples Granny Smith recommended, diced 1/2 inch
- 1 tsp lemon juice
- 1 tbsp brown sugar
- 1 tsp ground cinnamon plus more for garnish
- 1 tbsp butter
- 1/4 cup whiskey or bourbon
For the Graham Cracker Crust
- 1 cup graham cracker crumbs about 8-10 full sheets
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
- 1/2 tsp salt
For the Whipped Cream Topping
- 1 cup whipped cream store-bought or homemade
- 1/2 tsp vanilla extract
- Additional ground cinnamon for garnish
Instructions
- Step 1: Get Prepped. Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin or use cupcake liners.
- Step 2: Marinate the Apples. In a medium bowl, toss diced apples with lemon juice, brown sugar, and 1 tsp ground cinnamon. Stir well and let sit for about 10 minutes.
- Step 3: Cook the Apples (and Add the Booze!). Melt 1 tbsp butter in a skillet over medium heat. Add marinated apples and sauté for 5-7 minutes until slightly softened. Carefully pour in the whiskey or bourbon. Stir and let it bubble/cook for 2-3 minutes until most liquid reduces. Remove from heat and let apples cool completely.
- Step 4: Make the Graham Cracker Crust. In a separate bowl, combine graham cracker crumbs, melted butter, granulated sugar, and salt. Stir until crumbs are evenly coated and resemble wet sand.
- Step 5: Build the Crusts. Spoon about 2 tablespoons of the graham cracker mixture into the bottom of each muffin cup. Press down firmly using the back of a spoon or your fingers.
- Step 6: Add the Apple Filling. Once the boozy apple mixture is cool, spoon it generously over the graham cracker crusts in each cup.
- Step 7: Bake 'Em Up! Bake in the preheated oven for 10-12 minutes, until the crust edges are golden and filling is bubbly. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Step 8: Prep the Topping. While the cups cool, combine whipped cream (or heavy cream if whipping your own) and vanilla extract. Whip until soft peaks form if making homemade.
- Step 9: Top and Garnish. Once the apple cups are completely cool, spoon or pipe a dollop of whipped cream onto each one. Finish with a sprinkle of additional ground cinnamon.
- Step 10: Serve or Chill. Serve immediately or refrigerate until ready to enjoy. Store leftovers in an airtight container in the refrigerator for 2-3 days.
Notes
For a non-boozy version, omit whiskey/bourbon and cook apples with a splash of apple cider or water. Other apple varieties like Honeycrisp or Gala can be used, but watch cooking time as they may soften faster. Dark rum or brandy can substitute whiskey/bourbon. Try gingersnap or shortbread crumbs for a different crust. Add chopped pecans or walnuts to the crust mix for crunch, or drizzle caramel sauce over the whipped cream. Ensure apples are diced evenly and not overcooked before baking. Press the crust firmly into cups. Crucially, cool the apple cups completely before adding whipped cream to prevent melting. You can prep the cooled apple filling and crust mixture a day ahead and store separately.