Individual Apple Pies (with cinnamon-crumb topping)

With summer coming to an end, we're embracing the new season with open arms. We love so many things about the fall, and apples (and apple picking) are right at the top of that list. These individual apple pies are perfect for dessert or as a healthy, delicious snack. They pair perfectly with whipped cream, vanilla ice cream or a cold glass of milk.

FlapJacked Individual Apple Pies (with cinnamon-crumb topping) Recipe


1-1/4 cup FlapJacked Cinnamon Apple Protein Pancake Mix
4 T cold butter (cut into small pieces)
1/2 tsp baking powder
1/2 cup unsweetened almond milk

1 tsp lemon juice
3 medium apples (we used Ginger Gold)
1/4 cup FlapJacked Cinnamon Apple Protein Pancake Mix
1/2 tsp cinnamon
1/4 tsp tsp nutmeg
1 tsp vanilla extract
1/4 cup maple sugar

1/2 cup oats
1/2 cup FlapJacked Cinnamon Apple Protein Pancake Mix
2 TBSP (softened) butter
2 TBSP maple sugar
2 TBSP unsweetened almond milk
1/2 tsp cinnamon


Serving Size: 1 pie
Servings: 12
Calories 153
Fat 7g
Carbs 20g      
Fiber 4g      
Sugar 10g 
Protein 5.5g

To make the crust: Place FlapJacked mix, baking powder and butter into a food processor. Pulse until the clumps of butter are the size of peas. Add in the almond milk and process until blended. Remove dough and place into a bowl. Refrigerate for at least one hour.

To make the filling: Chop apples into small pieces and place into a medium bowl. Add lemon juice and stir. Set aside. Place remaining ingredients into a small bowl and mix together with a spoon. Pour ingredients into the bowl with the apples and stir until apples are completely coated with the mixture.

To make the crumb topping: Place all ingredients into a medium bowl and stir together (the mixture will be thick and clumpy).

To assemble the pies: Pre-heat the oven to 425˚. Using a muffin tin, spray each cup with nonstick spray. Remove the dough from the refrigerator and cut into 12 equal pieces. Press and flatten each piece of dough against the rim of the cups of the muffin tin (the dough should fill out about half of the cup). After each cup is filled with dough, evenly divide the apple filling into each cup (about 1/4 cup filling for each cup). The apple filling should reach the top of each cup. Evenly divide the crumb topping on top of each cup (about 2 TBSP each). Place into the oven and bake for 18 minutes (the crumb topping should be golden brown). Let cool for 5 minutes before serving. ENJOY!