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Ingredients

½ cup firmly packed brown sugar, divided ⅓ cup sliced almonds ¼ cup all-purpose flour 3 tablespoons cold Parkay® Original-stick PAM® Baking Spray 1 (15 ounce) package refrigerated pie crusts 1 pound apples (such as Braeburn), cored, chopped ½ teaspoon ground cinnamon ½ teaspoon vanilla extract Reddi-wip® Original Dairy Whipped Topping

Nutrition Info

181.5 calories carbohydrate: 21.3 g cholesterol: 0.1 mg fat: 10.1 g fiber: 1.8 g protein: 2.1 g saturatedFat: 2.2 g servingSize: - sodium: 136.2 mg sugar: 8.8 g transFat: : - unsaturatedFat: : -

Stir together 6 tablespoons brown sugar, almonds and flour in small bowl. Cut in Parkay with pastry blender until mixture resembles coarse crumbs, refrigerate until ready to use.
Preheat oven to 375 degrees F. Spray 18 medium nonstick muffin cups with baking spray. Roll each pie crust into a 13-inch circle on floured work surface. Trim and discard edges to make two 10-1/2-inch square crusts. Cut each crust into 9 square pieces. Carefully press pieces into muffin cups, set aside.
Combine apples, remaining 2 tablespoons brown sugar, cinnamon and vanilla in large bowl. Spoon 1/4 cup apple mixture into each crust-lined muffin cup.
Bake 20 minutes. Top each with crumble mixture, bake 8 to 10 minutes more or until crumble browns. Cool in pan 5 minutes, carefully remove from muffin cups. Top each with Reddi-wip just before serving.

18 servings

Easy mini apple pie tart recipe with fresh apple, cinnamon and almond crumble tucked inside pastry cups.