Instructions
Heat oven to 350 degrees F. Lightly spray 24 mini muffin cups with cooking spray.
In a medium size pan, melt butter, add apples, brown sugar, salt and cinnamon. Cook over medium-high heat, stirring often until apples are tender, about 10-12 minutes. Stir in lemon juice and set pan aside to cool.
In a medium bowl, combine the flour, brown sugar and pecans/walnuts add butter and mix in until crumbly.
Roll the pie crust out on a floured surface with a floured rolling pin.
Using a round cookie or biscuit cutter (approximately 3 inches diamater) cut at least 24 rounds out ( 12 rounds of each pie crust, if using store bought)
Carefully press each round into the mini-muffin pan. Use your fingers to round the ends into a pie crust. Brush egg wash to the top edges of each cupcake.
Divide the apple filling evenly onto pie crusts in muffin cups then top with the crumble topping.
Bake for 15-20 minutes or until golden around the edges. Remove from oven and let cool on a cooling rack. Once cooled, use the tip of a knife to loosen the crusts from the mini muffin cups.
Serve the cupcakes topped with whipped cream, with ice cream, or topped with a drizzle of caramel sauce.
Wowzers! I had no idea you can do this in a slow cooker! Delish!
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