Step 1

Combine the apples, apple juice, granulated sugar, cinnamon, ginger, allspice, and nutmeg in a medium saucepan. Bring the mixture to a boil over medium-high heat. Then reduce the heat and simmer 5 to 8 minutes, or until the apples are tender.

Step 2

Remove from the heat and set aside.

Step 3

Preheat oven to 350°F. Grease 24 mini muffin cups (about 1 & 3/4-inch diameter).

Step 4

Place the flour, 1/4 cup of the oats, brown sugar, and cinnamon in the bowl of a food processor. Pulse to combine. Add the butter, and process until the mixture forms coarse crumbs.

Step 5

Stir in the remaining 1/4 cup oats and the pecans.

Step 6

Place a rounded tablespoon of the oat mixture in each muffin cup. (You'll have some of the mixture left over to use for the topping.) Press the mixture into the bottom and up the sides of the muffin cups, making sure to cover each cup well.

Step 7

Fill each cup with about 2 teaspoons of the apple filling. Sprinkle the top of each cup with the remaining oat mixture.

Step 8

Bake 15 to 20 minutes, or until golden brown. Cool in the pan for 10 minutes. Then use a thin knife or spatula to loosen the edges and remove the cups from the pan.