Bite size, mini oatmeal crisp cups filled wit fruit or jam. Perfect after school snack or quick breakfast on the go. A favorite for pot-lucks!




  • 2 cups peeled and diced small,  apple or pear
  • 1/4 cup water
  • 1 Tbsp sugar
  • 1/2 tsp cinnamon




  • 1 cup War Eagle Mill All-Purpose Flour
  • 1 cup War Eagle Mill Rolled Oats
  • 3/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 12 Tbsp butter (1 1/2 sticks)



Preheat oven to 350 degrees F. Grease or spray 2-12 cup or 1-24 cup mini muffin pan.

Combine fruit, water, sugar and cinnamon in a saucepan. Simmer over medium-low heat, stirring occasionally, until partially cooked, 5-7 minutes. Remove from heat.

Combine flour, brown sugar, cinnamon and nutmeg. Cut the butter into the mixture with a pastry cutter, your hands or pulse in a food processor until it is the texture of coarse crumbs. Add oats and stir to combine.  Plac 1 Tbsp of mixture in each cup of the muffin pan and press with fingers or a wooden dowel to cover bottom and sides to the top of each cup. You will have some oat mixture left for topping. Fill crests with fruit. Sprinkle remaining crust over the top of each cup.

Bake 15-20 minutes until golden brown.

Recipe Tips and Tricks


This recipe is easily doubled.

For quick and easy, War Eagle Mill Fruit only jams make delicious fillings for these crisps and eliminate the first step!