Description
Delight in these Apple Crisp Cookies that perfectly combine the tender, fruity filling of a classic apple crisp with the convenience of a cookie. Featuring a buttery pie crust base, a warm cinnamon-spiced apple filling, and a crisp oat crumble topping, these bite-sized treats bake in a muffin tin for easy serving and irresistible flavor.
Ingredients
Scale
Pie Crust
- 1 pie crust (half a standard recipe or store-bought)
Apple Filling
- 5 Granny Smith apples, peeled and diced
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
Crumble Topping
- 1 cup all-purpose flour
- 1/2 cup sugar
- 2/3 cup rolled oats (not instant)
- 1/2 cup light brown sugar, packed
- 10 tablespoons cold unsalted butter, diced
- 1/2 teaspoon kosher salt
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and grease a 24-cup muffin tin to prevent sticking.
- Prepare Pie Crust Base: Roll out the pie crust on a lightly floured surface and cut into 24 two-inch circles. Press each circle firmly into individual muffin tin wells to create a sturdy cookie base.
- Cook Apple Filling: In a medium saucepan over medium heat, combine the diced apples, 1/4 cup sugar, cinnamon, lemon juice, and cornstarch. Cook and stir for 5 to 7 minutes until the mixture thickens and the apples soften but still hold their shape.
- Prepare Crumble Topping: In a mixing bowl, combine the flour, 1/2 cup sugar, brown sugar, rolled oats, and kosher salt. Add the cold diced butter and use your fingers or a pastry cutter to blend the ingredients until the mixture becomes coarse and crumbly.
- Assemble Cookies: Spoon about 1 tablespoon of warm apple filling into each crust-lined muffin cup. Top each with 2 tablespoons of the crumble mixture. Lightly spray the tops with canola oil to help achieve a golden finish.
- Bake Cookies: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until the crumble topping is golden brown and the apple filling is bubbly.
- Cool and Serve: Remove the cookies from the oven and let them cool in the tin before transferring to a wire rack. Serve these apple crisp cookies warm or at room temperature for the best flavor and texture.
Notes
- Use Granny Smith apples for a tart contrast that balances the sweetness of the crumble topping.
- Chilling the butter before mixing helps create a better crumble texture.
- You can substitute homemade pie crust with store-bought for convenience.
- These cookies are best enjoyed within 2 days but can be stored in an airtight container for up to 3 days.
- Lightly spraying with oil helps the crumble crisp up nicely but can be omitted if preferred.
