1. Preheat oven to 350°. Lightly grease two muffin tins, or use Baker’s Joy baking spray.
2. Roll out one piece of pie dough into a 12-inch round. Using a 3-inch cutter, cut out 12 small rounds. Repeat with the other piece of pie dough to make 12 more rounds.
3. Place one dough round in each muffin tin cavity, pressing the dough evenly up the sides. Put in the refrigerator while preparing your filling and topping.
4. In a medium bowl, toss the diced apple, granulated sugar, flour, and honey. Gently combine.
5. To make the topping: In a separate medium bowl, whisk together the ¼ cup flour, brown sugar, granulated sugar, and cinnamon. Using a fork or pastry cutter, cut the small pieces of butter into the flour mixture a few pieces at a time until mixture resembles coarse crumbs.
6. Fill each muffin tin with crust with about a teaspoon of apple mixture. Then top with a teaspoon of the crumb topping.
7. Bake until golden brown, about 20 minutes. Let cool slightly, and gently remove from the muffin tins. It goes without saying, these are amazing served warm with vanilla ice cream!

Enjoy!