For the past month, I’ve been in Denver CO shooting a movie and was fortunate enough to see the leaves turn bright shades of red and yellow before returning to LA (it’s presently 85 degrees here.)

One of my favorite fall recipes is Apple Pie, but I decided to put a little twist on the tradition and make a smaller, healthier version. I’m pretty sure these little guys are under 100 calories apiece, and they taste delightful with a little whipped cream or creme frache on top! Best part: super easy to make.

Here’s my recipe, which makes 12 Mini Apple Crumbles:

• 3 Large Apples
• 1/2 c. of Blueberries (if you have them)
• 1/2 c. of Flour
• 1/2 c. of Oatmeal (or one packet of the Instant kind…bonus if you have the Maple Brown Sugar flavor!)
• 1 c. of Brown Sugar
• 1/3 c. of Melted Light Butter (I Can’t Believe It’s Not Butter Squeezable is my fave, no need to melt!)
• 1 tsp. of Cinnamon
• 1/2 tsp. of Vanilla
• 2 tbsp. of water

Preheat the oven to 375 degrees.

Peel the apples using an easy peeler and chop into bite size pieces. Combine in a mixing bowl with blueberries, oatmeal, and water. Empty the apple/oatmeal mix into 12 cupcake holders.

Now combine the butter, vanilla, and brown sugar in the bowl.

Once it’s become a saucy consistency (see below left), pour over the mixture over the top of each of the 12 apple crisps. Now sprinkle a little cinnamon over the top, and whoila! It is ready for the oven.

Bake for 25-35 minutes (depending on how crisp you like your apples. The longer you bake, the softer they become.)

Allow to cool for 5-10 minutes. To reheat, just place in microwave for ten seconds. Don’t forget to add a dollop of ice cream, cool whip, or vanilla yogurt to the top!