Name: Mini Caramel Apple Pies with Streusel Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 16 oz. pkg. Pillsbury refrigerated sugar cookie dough; 3 1/2 cups peeled and chopped (1/2-1 inch) Granny Smith apples (4-5 apples); 1 tablespoon butter; 2 tablespoons packed brown sugar; 2 tablespoons white sugar; 1 1/2 teaspoons lemon juice; 1/2 teaspoon cinnamon; 1/8 teaspoon salt; 1/8 teaspoon ground ginger; 1/8 teaspoon ground nutmeg; 6 soft caramels (like Kraft); 1/3 cup pecans; 1/3 cup packed brown sugar; 1/3 cup flour; 1/2 teaspoon ground cinnamon; 4 tablespoons unsalted butter, chilled and cut into pieces; 10 soft caramels; 1 1/2 tablespoons heavy cream; 1/8 teaspoon salt

There’s something irresistibly cozy about warm, cinnamon-spiced apples baked inside tender, buttery dough, especially when topped with a crunchy streusel. That’s exactly why I adore this Mini Caramel Apple Pies with Streusel Recipe — it’s bite-sized comfort that feels homemade and festive all at once.

Two small round desserts are placed closely on a white plate with a white marbled background. Each dessert has a golden brown crust forming the base. On top of the crust, there is a layer of caramel sauce with a shiny, sticky texture. Covering the caramel layer is a crumbly topping made of small, uneven pieces of nuts and crumbs that are light to dark brown. The nuts appear crunchy and slightly rough. The image is taken from above, showing the round shape and textured surface of the desserts clearly. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Mini Caramel Apple Pies with Streusel Recipe
Top Tip
How to Serve Mini Caramel Apple Pies with Streusel Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Mini Caramel Apple Pies with Streusel Recipe

Why You'll Love This Recipe

I’m always on the lookout for desserts that bring everyone to the kitchen — these mini pies do just that. They’re perfectly portioned, fuss-free, and bursting with cozy fall flavors. Plus, the streusel topping adds just the right crunchy contrast to the melty caramel and tender apples.

Perfect bite-size treats: Easy to hold and impossible not to double down on at parties or cozy nights in.
Simple ingredients: Most are pantry staples or easy-to-find, with no fancy techniques needed.
Layered textures: Soft apples, gooey caramel, buttery cookie crust, and crumbly streusel – all in every single bite.
Customizable and fuss-free: You can tweak flavors, swap nuts, or skip the drizzle for a quick crowd-pleaser.

Ingredients & Why They Work

Each ingredient plays a key role in bringing out that classic apple pie vibe, but with easier prep thanks to using refrigerated cookie dough. Granny Smith apples bring a nice tartness that balances the sweet caramel perfectly, while the streusel topping delivers crunch and warmth with pecans and cinnamon.

Flat lay of peeled and chopped Granny Smith apples, small pieces of unsalted butter, packed brown sugar in a small white bowl, white sugar in a small white bowl, lemon wedges for fresh lemon juice, ground cinnamon sprinkled lightly on a white ceramic plate, small piles of ground ginger and ground nutmeg on a simple white dish, unwrapped soft caramel squares arranged neatly, whole pecans, all-purpose flour in a small white bowl, and chilled butter cut into pieces arranged on a white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Pillsbury refrigerated sugar cookie dough: This shortcut dough saves time yet bakes golden and buttery, forming perfect mini crusts that hold up well.
Granny Smith apples: Their tart, firm flesh softens just right without turning mushy, giving texture and fresh flavor.
Butter: Adds richness to the apple filling and helps the streusel clump up delightfully.
Brown sugar: Deepens flavor with subtle molasses notes, especially in the apples and streusel.
White sugar: Sweetens evenly, balancing the tart apples without overpowering.
Lemon juice: Prevents apples from browning and adds brightness.
Spices – cinnamon, ginger, nutmeg: Classic warmth that instantly feels like fall in a bite.
Soft caramels: Melting into the apple mixture, these infuse creamy sweetness and that signature caramel vibe.
Pecans: Toasted and chopped for the streusel, they add crunch and a toasty flavor that’s next-level good.
Flour: Helps hold the streusel together, making those little crisp clusters you love.
Heavy cream (optional): For the caramel drizzle—makes it silky smooth and easy to pour.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this Mini Caramel Apple Pies with Streusel Recipe—sometimes adding extra cinnamon for a spicier kick or swapping pecans for walnuts when that’s what I have handy. You should definitely feel free to tweak flavors and nuts to match your taste or what’s in your pantry.

Nut-free option: Replace pecans with rolled oats or additional flour for the streusel if you want a nut-free version without losing texture.
Extra caramel: I often double the caramel drizzle because it adds wow factor without making the streusel soggy, as long as you drizzle right before serving.
Apple variety swap: Use Honeycrisp or Fuji apples if you prefer a sweeter, softer filling, but Granny Smith totally nails that balance for me.

Step-by-Step: How I Make Mini Caramel Apple Pies with Streusel Recipe

A close-up view of a small square dessert held by a woman's hand, showing three layers: a light golden, soft-looking base layer; a thick middle layer with a crumbly, oat and nut topping mixed with a sticky caramel sauce creating a textured, shiny surface; and a smooth, white scoop of vanilla ice cream with visible specks on top, slightly melting and blending with the caramel. The dessert sits on a plain white plate with two small drops of caramel sauce beside it, all placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the Cookie Dough Crust

First, I preheat my oven to 350°F and grease and flour my 12-cup muffin tin—trust me, the flour helps prevent sticking and keeps the crusts pretty. Then, I take the refrigerated sugar cookie dough and slice it evenly into 12 portions. Press each slice gently into the bottom and up the sides of each muffin cup. Don’t press too tightly or the crust won’t puff nicely, but make sure there’s no gaps. Bake this for about 15 minutes until the crust starts to turn golden but not brown. Baking the crust first is key so it doesn’t get soggy later with the filling!

Step 2: Cook the Apple Filling with Caramel

While the crust is baking, melt the butter in a large saucepan over medium heat. I toss in the chopped Granny Smith apples, brown sugar, white sugar, lemon juice, and spices—cinnamon, salt, nutmeg, and ginger—and let it gently bubble away, stirring now and then, for about 5 minutes. This softens the apples just right without turning mushy. Then, add six soft caramels and stir until they melt completely, creating a glossy, sticky coating around the tender apple chunks. Cook for about 3 more minutes, then take it off the heat.

Step 3: Make the Streusel Topping

I usually combine the pecans, brown sugar, flour, and cinnamon in a food processor and pulse until the pecans are mostly chopped but still have some texture. Then, I add the cold butter chunks and pulse again until the mixture looks like coarse crumbs or small pebbles. If you don’t have a processor, no worries — just chop the pecans and cut the butter in with a fork or pastry cutter by hand. This streusel is what really gives these little pies their crumbly, buttery charm.

Step 4: Assemble and Bake the Mini Pies

Once the crust is out of the oven, give those mini pie bases a gentle press if they puffed up during baking. Then, use a slotted spoon to scoop and evenly divide about 1 ½ tablespoons of the apple caramel filling into each crust. Next, top each pie with about 1 tablespoon of the streusel. Press it in gently, then sprinkle a bit more loosely on top for a pretty, crunchy finish. Back in the oven they go for 5 to 7 minutes until everything is golden and smelling irresistible.

Step 5: Cool and Optional Caramel Drizzle

Patience here really pays off! Let the mini pies cool completely in the muffin tin before gently running a sharp knife around the edges and removing them—otherwise, they might fall apart. If you like, you can melt together 10 soft caramels with heavy cream and a pinch of salt in the microwave, whisking until silky smooth, and drizzle this luscious caramel over each pie moments before serving. But don’t drizzle too early or the streusel will lose its crunch.

Top Tip

I’ve made these mini pies a bunch of times now, and consistency in the crust and cooling really makes all the difference. Here are my favorite tweaks that helped me get perfect results every time.

Pre-baking the crust: Don’t skip it! This keeps the crust crisp and helps avoid soggy bottoms from the juicy filling.
Use a slotted spoon for filling: This lets extra caramel sauce drip away so crusts don’t get watery.
Keep the butter cold for streusel: Cuts better and gives you those fabulous crumbly clusters.
Cool completely before removing: I can’t stress this enough—warm pies can fall apart. Patience pays off!

How to Serve Mini Caramel Apple Pies with Streusel Recipe

Mini Caramel Apple Pies - Serving Suggestion

Garnishes

I love a simple dusting of powdered sugar or a light drizzle of extra caramel just before serving. Sometimes a small scoop of vanilla ice cream alongside takes these from cozy snack to show-stopping dessert in seconds. A sprig of fresh thyme or rosemary can also add a beautiful subtle herbal note if you’re feeling fancy.

Side Dishes

These mini pies are sweet enough to shine on their own but pair wonderfully with whipped cream or a warm spiced chai tea or latte. If you’re having a fall gathering, I like serving them with a sharp cheddar cheese platter — classic apple and cheddar really bring out each other’s flavors!

Creative Ways to Present

For holiday parties, I set these mini pies on rustic wooden boards garnished with cinnamon sticks and fresh apple slices. Wrapping each in a small parchment paper square and tying with twine makes a charming gift or party favor. You can even use mini pie tins for a more polished look if you want them to be the star centerpiece dessert.

Make Ahead and Storage

Storing Leftovers

After cooling completely, I pop leftover mini pies into an airtight container layered with parchment paper and refrigerate for up to 3 days. They remain tasty but to keep that streusel crunchy, I usually reheat them gently before eating.

Freezing

Freezing works great if you prep a batch in advance. Freeze on a baking sheet first to prevent sticking, then transfer to a zip-top bag or container. When you want one, thaw overnight in the fridge and crisp it up in a warm oven for a few minutes to refresh the crust and streusel.

Reheating

I reheat mine in a 325°F oven for about 8-10 minutes—this warms through the filling and brings back freshness to the crust without drying it out. The microwave works in a pinch but can make the crust soft, so I avoid it if I can.

Frequently Asked Questions:

Can I use a different type of dough instead of refrigerated sugar cookie dough?

Absolutely! Pie crust dough or even puff pastry can be substituted. Just keep in mind sugar cookie dough gives a sweet, soft texture that pairs beautifully with the caramel apple filling. If you use pie crust, you might want to brush the crust with an egg wash for a golden finish.

How do I prevent the streusel topping from getting soggy?

The key is to add the streusel after the filling has cooled slightly and to bake it only until golden and crisp (usually 5-7 minutes). Also, avoid drizzling the caramel sauce too early—wait until just before serving so the streusel stays crunchy.

Can I make these mini pies vegan or gluten-free?

You can adapt the recipe by using a dairy-free butter substitute and a vegan caramel or making your own coconut caramel sauce. For gluten-free, swap the sugar cookie dough and streusel flour for gluten-free versions. Keep in mind texture and flavor might differ slightly but can still be delicious!

How long do these mini caramel apple pies stay fresh?

When stored properly in an airtight container in the refrigerator, these mini pies will stay fresh for up to 3 days. For best texture, reheat gently before serving. They also freeze well for longer storage, up to a month in the freezer.

Final Thoughts

Sharing this Mini Caramel Apple Pies with Streusel Recipe feels like passing on a little slice of cozy happiness. Every time I make them, I’m reminded how simple ingredients and a few smart steps can come together to create something truly special. I hope you’ll enjoy making (and eating!) these mini pies as much as I do—they’re fantastic to serve any time you want a sweet treat that’s as charming as it is delicious.