Yesterday we talked about finger-pie alternatives for pecan pie. Today it is apple pie. This recipe comes from Yakima Herald-Republic news producer TJ Mullinax and his wife, Kim. It’s not exactly finger food, as you do need a fork. But they are individually-sized pies, and that’s pretty great. Plus, they are really good. There’s also no crust to mess around with: Just apples with a yummy, struesel-like topping all wrapped up in a cupcake foil. Yum.

You could also make this dish in a baking pan, but that wouldn’t be near as fun as cupcakes.

Cupcake Apple Crisp

Apples:

6 cups medium-sized sliced apples

1 1/4 cup sugar

3 tablespoon flour

1 tablespoon cornstarch

1 teaspoon grated zest and juice from 1 lemon

Topping:

1 cup all-purpose flour

1/2 cup firmly packed light brown sugar

1/2 cup uncooked oatmeal (not instant)

1/2 cup sliced almonds

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup cold unsalted butter cut into 1/2-inch cubes

Heat oven to 375 degrees.

Line cupcake pan with foils or desired wrappings. Combine the apples, sugar, flour, cornstarch, lemon zest and juice in a bowl and stir to mix. Scoop evenly into cupcake pan.

To make the topping: Combine the flour, brown sugar, oatmeal, almonds, cinnamon, cloves and salt in a large bowl and stir to mix. Add the butter and cut it into the mixture with a pastry blender or two knives until the mixture resembles coarse meal.

Sprinkle the topping over the apple mixture. Bake until the fruit is bubbling around the edges and the top is crisp and golden brown, 40 to 45 minutes. Cool slightly before serving. Serve warm, with a scoop of ice cream (preferrably).