Mini Apple Pecan Crumble Pies

Don’t let their size fool you, these Mini Apple Pecan Crumble Pies pack a lot of flavor! Spiced apple pie filling in an easy cream cheese crust with a brown sugar toasted pecan crumble topping!

Mini Apple Pecan Crumble Pies

These little pies will be the star of any party or holiday feast.

Mini Apple Pecan Crumble Pies

But that’s not why I like them. I like them because I can store them in the freezer for that random moment when an apple pie craving hits. Or, in my case, a crumble craving…I get those too.

Mini Apple Pecan Crumble Pies

It’s old news that I am certainly a huge fan of the humble crumble topping. I use it on cupcakes, on crisps, on s’mores bars, on muffins, on more cupcakes, and even on ice cream. I am famous for eating it straight out of the bowl…but don’t tell anyone because that is embarrassing.

Last year I was taste testing and practicing making my Great Grandmother’s Pecan Tassies for my wedding, so I had a constant supply of mini pecan pies in my freezer, which, in case you are wondering, was not good for the pre-wedding diet and a certain Wedding Fairy, if you’ve been reading long enough to remember her {thank you if you have!}, was not impressed with my late night tassie “taste testing”.

Mini Apple Pecan Crumble Pies

I only made a half batch of these Mini Apple Pecan Crumble Pies and of the four mini pies that made it to the freezer, only 1 stayed in there longer than 24 hours! My husband emphatically LOVED these little treats.

Mini Apple Pecan Crumble Pies

The cream cheese pastry is flaky and rich, and contrasts nicely with the slightly tart, spiced apple filling! Furthermore, I managed to sneak some of my new favorite spice, cardamom, into the filling and it was delightful! A simple twist on an old favorite.

Mini Apple Pecan Crumble Pies

Can we talk about the toasted pecan crumble already? Geez, Lindsey. It’s (arguably) the best part! It is a vanilla scented brown sugar crumble packed with toasted pecans. The pecans? My favorite last minute addition. Why sprinkle them on top when you can mix them up inside?

The pecan crumble is one of those innocent crumbles that I mentioned above that I almost taste tested to death. I may or may not have had to make more.

My bad.

Whatevs. The Wedding Fairy left a long time ago.

Mini Apple Pecan Crumble Pies

So after I get back to Atlanta, it is back to the kitchen for me to whip up more of these Mini Apple Pecan Crumble Pies to stock my freezer, because, obviously, one batch just wasn’t enough!

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Mini Apple Pecan Crumble Pies

  • Total Time: 1 hour
  • Yield: 24 Mini Pies 1x


Don’t let their size fool you, these Mini Apple Pecan Crumble Pies pack a lot of flavor! Spiced apple pie filling in an easy cream cheese crust with a brown sugar toasted pecan crumble topping!



For the Crust:

  • ½ cup unsalted butter
  • 3 oz cream cheese
  • 1 cup flour

For the Apple Pie Filling:

  • 2 apples, pealed and diced into small pieces (Granny Smith works well here)
  • ½ cup light brown sugar, not packed
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon cinnamon
  • large pinch kosher salt
  • large pinch of ground cardamom (or more to taste)
  • Pinch freshly ground nutmeg (fresh is better but you could use a ground as well)
  • 1 teaspoon cornstarch

For the Crumble:

  • ¼ cup unsalted butter, melted
  • ¼ teaspoon vanilla
  • ½ cup light brown sugar, packed
  • ½ cup all-purpose flour
  • ½ cup toasted pecans, finely chopped


  1. Preheat the oven to 350°

To make the crust:

  1. Sift flour into a medium sized bowl. Cut butter into small cubes and add to flour. Add the cream cheese and cut the butter and cheese into the flour with two knives or a pastry blender. Continue until the dough holds together. Since we aren’t adding any additional liquid, you’ll want to continue to blend way past the stage at which you would normally stop with a pie crust.
  2. Gather the crust into a ball and divide into 24 little pieces. I make a little log out of the dough, divide the log in half with a bench scraper or knife, divide each half roughly into thirds, then divide each third into 4 pieces. The dough is pliable enough that if you come up with several pieces that are way smaller and way larger than the others, which you probably will, you can pinch some off the larger and add it to the smaller pieces. Works every time.
  3. Press each piece into one cup of a miniature muffin tin with your forefinger to create a little crust.

To make the Apple Pie Filling:

  1. Combine apples, sugar, lemon juice and spices in a medium bowl. Toss to coat evenly. Taste and adjust sugar, lemon juice or spices as necessary. Add cornstarch and toss to coat evenly.

Make the Crumble:

  1. Stir the vanilla into the melted butter. Add all the remaining ingredients and stir with a fork until all the ingredients are equally moistened. They should hold together and then break into crumbles when squeezed in your hand. If it is still too dry you can add melted butter 1 teaspoon at a time, but be careful not to make it too moist or it will be greasy and not crunchy/soft like it should be.
  2. Also note that if you chop your pecans too big, they will impede the crumbles from forming.

Assemble the Pies:

  1. Spoon a teaspoon of filling into each (unbaked) pastry shell. The filling should come to the top because it will cook down a lot.
  2. Press some crumble onto each mini pie. Make sure to mound it on top so that the finished pies have a generous helping of crumble.
  3. Bake in preheated oven 25-30 minutes or until the filling is bubbling around the edges and the crumble and pie crusts have begun to brown. Let cool completely in the tins before removing. I’ve found that spinning the pie in the tin to release the edges and then gently pressing down on one side is a quick and easy way to remove them without breaking the pie shells.


The recipe can easily be doubled. If you want to make more than 48, then I would make the crust in separate double batches. Also, if you have a kitchen scale or your cream cheese comes marked with ounces, you can easy make a half batch.

You can serve them warm or cold. My husband said they were even good frozen! A little scoop of ice cream is never remiss.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes

You May Also Like these Holiday Desserts!

Traditional Pumpkin Roll

Pumpkin Roll

Classic Pecan Pies

Classic Pecan Pie

Easy, Foolproof Pumpkin Pie

Easy Foolproof Pumpkin Pie

Maple Caramel Pecan Bars {These are soooooooo gooood!}

Maple Pecan Caramel Brown Butter Blondies

My Great-Grandmother’s Pecan Tassies

My Great-Grandmother's family recipe for pecan tassies!

This recipe is linked to: Inspiration Monday, Two Cup Tuesday, Tasty Tuesday, Party Time, Moonlight & Mason Jars, Gluten Free Friday, Foodie Friday, Flashback Friday, Show Stopper Saturday, Saturday Night Fever


  • Gayle @ Pumpkin N Spice
    October 20, 2014 at 8:22 am

    These are the cutest mini pies ever, Lindsey! You really need to open a bakery! 🙂 I love the flavor of these cuties, especially with the pecans. Pinned!

    • Lindsey
      October 20, 2014 at 12:27 pm

      Haha thanks, Gayle! Mmmm pecan crumble. Thanks for the pin!

  • Shashi @ runninsrilankan
    October 20, 2014 at 11:28 am

    A cream cheese crust??? I don’t think I would have ever ever even thought of that one!!! BRILLIANT lady! Heck yeah to cardamom in that apple filling and that “humble crumble” sounds might regal – I would eat it out of the bowl too – without a spoon! These are not only adorable but totally delectable! Have a safe trip back!

    • Lindsey
      October 20, 2014 at 12:28 pm

      Haha I guess you are right, my crumbles aren’t so humble! They are downright uppity! Who said I used a spoon? 😉

  • Manali @ CookWithManali
    October 20, 2014 at 2:37 pm

    You make the cutest treats Lindsey! these look amazing, want to pop one into my mouth right now! Pinning!

    • Lindsey
      October 21, 2014 at 12:30 am

      Thanks, manali! I try! Thanks for the pin 🙂

  • marcie
    October 20, 2014 at 8:06 pm

    The only thing better than pie is a mini pie…loaded down with crumble! I love mini desserts like this — they’re so much more fun. You know, I think these will show up around the holidays!

    • Lindsey
      October 21, 2014 at 12:29 am

      I AGREE!!! If I keep it up at this rate, I’ll have eaten my weight in crumble by the end of the holiday season!

  • Stephanie
    October 20, 2014 at 9:17 pm

    These wouldn’t last in my freezer either! Love that it is mini, but still wouldn’t stop me from eating 10!

    • Lindsey
      October 20, 2014 at 11:22 pm

      Haha! It certainly didn’t stop us either! Thanks for the pin!

  • Dorothy @ Crazy for Crust
    October 20, 2014 at 9:39 pm

    YES! I love freezing pies like this for craving emergencies. Love that crumble – to die for!

    • Lindsey
      October 20, 2014 at 11:00 pm

      Thanks, Dorothy! It’s only useful if you freeze enough to last more than a day!

  • Lelia Farr
    October 20, 2014 at 9:39 pm

    Great Grandmom Rosa would be so proud! Can’t wait to try!

    • Lindsey
      October 20, 2014 at 11:08 pm

      Thanks, Mom! I hope so!

  • Kelly - Life Made Sweeter
    October 21, 2014 at 7:54 am

    Oh my gosh!!! These mini pies are mouthwatering!!! I can totally see why these didn’t last in the freezer very long. That pecan crumble is just amazing and cream cheese crust? Swoon!

    • Lindsey
      October 21, 2014 at 1:03 pm

      Thanks, Kelly! I don’t even know why I bothered with the freezer! Clearly it was pointless!

  • David @ Spiced
    October 21, 2014 at 8:04 am

    I see what you did there, you little trickster you. You blamed your husband for the missing crumble pies. But you just told us how much you enjoy late night tassie tasting…so I think you tipped your hand to us. I’m onto you, Lindsey! Haha…just kidding, of course. I know I couldn’t resist these if they were in my kitchen. In fact, I probably wouldn’t have even pretended with the freezer. I just would have put them on my plate and sat there with a goofy grin on my face. Looks delicious!

    • Lindsey
      October 21, 2014 at 1:02 pm

      Haha! We were both guilty of late night tassie tasting! All the in name of a good cause! The disappearance of these little crumble pies was mostly my husband’s doing but it’s my fault because I only made 12! I don’t know why I bothered freezing 4 anyways! In the false hope that I would forget about them and be surprised at a later date! Foolish. 🙂

  • Jessica @ Sweet Menu
    October 21, 2014 at 6:37 pm

    These little snack sized pies are gorgeous Lindsey! Homemade crust and a gorgeous pecan crumble – you’ve really gone all out! I love it!

  • Jacqui
    October 23, 2014 at 10:14 am

    This sounds so yummy! Thank you for linking up to Party Time and we hope to see you again next week!

  • Ashlyn @ Belle of the Kitchen
    October 23, 2014 at 7:29 pm

    I need one (or four) of these mini pies of deliciousness right about now! So darn cute and yummy!

    • Lindsey
      October 23, 2014 at 11:10 pm

      Thank, Ashlyn!

  • Thanksgiving Dessert Recipes
    October 29, 2014 at 3:51 am

    […] doesn’t love dessert with a crust and a crumble topping too? This Mini Apple Pecan Crumble Pie from American Heritage Cooking looks like the perfect combination of flaky crust and crunchy sugar […]

  • annie@ciaochowbambina
    October 31, 2014 at 5:02 am

    Mmmm! These look amazing! I think it’ll be dangerous for me to have these little beauties around but it will be worth it! Great recipe!

    • Lindsey
      November 4, 2014 at 8:34 pm

      So true! But maybe the freezer will be more of a deterrent for you than my husband!

  • Rosemary
    November 17, 2014 at 4:18 am

    These look amazing, I love anything with a crumb topping! They wouldn’t last in my freezer either.

    • Lindsey
      November 18, 2014 at 1:04 pm

      Haha me too, Rosemary!! They probably would have lasted at least 10 minutes longer if my husband hadn’t eaten them all before I could snag one!

  • […]  Have you visited Lindsey’s blog yet?  If not, you’re missing out on recipes like Mini Apple Pecan Crumble Pies, Saucy Chiptole Maple Baked Chicken Wings, and Easy Thai Peanut Chicken Noodle Stir Fry. […]


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