Preheat oven to 400°F. Spray 3 mini muffin tins (36 total cavities) with cooking spray, preferably the kind with flour. Otherwise, grease them with butter or shortening.
Unroll your pie crusts and use a 2.5” circle cutter to cut rounds of crust. A cookie cutter is perfect, but a glass or a jar lid will work too. Press one crust into the bottom of each muffin tin cavity. With re-rolling your dough, you will get about 36. Chill until filling is ready.
Peel and slice apples to a small dice. Place one inch of water in the bottom of a pot. Add apples and cook, stirring occasionally, approximately 3-5 minutes after water boils. You want the apples semi-opaque but not mushy.
Stir 1/4 cup sugar and cinnamon in a small bowl. Set aside.
While apples are cooking, add the crumb ingredients to a large bowl. Using a fork or pastry cutter, cut the ingredients together until they form coarse crumbs, about the size of a pea.
Drain apples very well and divide among crusts, about 1 tablespoon each. Sprinkle 1/4 teaspoon of the cinnamon sugar mixture over the apples in each pie. Add your crumb mixture evenly on top of each, about 1 tablespoon per mini pie. Place muffin tins on a cookie sheet to avoid mess in the oven.
Bake for about 12 minutes, until the edges of the crust are browned. Cool at least 10 minutes in pan and remove carefully using a knife to help you lift out each pie.
If you want, you can use a regular size muffin tin and get about 12 pies from two crusts.