Preheat the oven to 375°F (190°C). Lightly grease a mini muffin tin.

Roll out the pie crust. Using a 3-inch cutter, cut out 12 rounds.

Press the dough into each of the muffin cups, evenly up the sides. Refrigerate until the filling is ready.

In a medium bowl, combine the apple, granulated sugar, flour, and honey.

In a separate medium bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon. Using a fork or pastry cutter, cut the butter into the flour mixture until it’s crumbly.

Place about 1 tablespoon of the apple mixture in each muffin cup; top with 1 teaspoon of the topping. Bake until golden, about 20 minutes. Let cool for 10 minutes in the pan, then transfer to a rack to cool completely.