Description
Delight in these easy-to-make Apple Crisp Cookies, featuring a buttery pie crust base topped with warm, cinnamon-spiced apple filling and a crunchy oat crumble. Perfect for fall gatherings or a comforting treat any time of year, these cookies combine the classic flavors of apple crisp in a convenient, handheld form.
Ingredients
Scale
Pie Crust Base
- 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 Pan: Preheat your oven to 350°F (175°C) and grease a 24-cup muffin tin thoroughly to prevent sticking.
- Prepare Crust: Roll out the pie crust and use a round cutter to cut 24 circles about 2 inches in diameter. Press each circle into the wells of the muffin tin to form the base cups for the cookies.
- Make Apple Filling: In a medium saucepan over medium heat, combine the diced apples, 1/4 cup sugar, cinnamon, lemon juice, and cornstarch. Stir frequently and cook for 5 to 7 minutes until the mixture is thickened and the apples are tender but not mushy.
- Make Crumble Topping: In a mixing bowl, combine all-purpose flour, sugar, brown sugar, rolled oats, kosher salt, and cold diced butter. Use your fingers or a pastry cutter to blend the ingredients until the mixture becomes crumbly and resembles coarse crumbs.
- Assemble Cookies: Spoon about 1 tablespoon of the warm apple filling into each muffin cup lined with pie crust. Then, top each filled cup with approximately 2 tablespoons of the crumble topping. Lightly spray the tops with canola oil to promote browning.
- Bake: 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 bubbling.
- Cool and Serve: Allow the cookies to cool in the muffin tin for several minutes before carefully transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Use Granny Smith apples for a tart flavor that balances the sweetness of the topping.
- Ensure the butter for the crumble topping is cold to achieve a nice crumbly texture.
- Lightly spraying the tops with oil helps the topping brown evenly.
- These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
