If you adore the comforting flavors of freshly baked apple crisp but love a fun, handheld treat, then the Apple Crisp Cookie Cups Recipe is your new best friend. These delightful little morsels bring together a flaky pie crust base, a warmly spiced apple filling, and a crunchy oat crumble topping, all packed into a perfect bite-sized cup. Whether you want to impress guests or simply indulge your sweet tooth, this recipe delivers that cozy, homemade charm with ease and a sprinkle of joy.
Ingredients You’ll Need
Gathering the right ingredients is simple and essential for nailing the perfect balance of textures and flavors in this Apple Crisp Cookie Cups Recipe. Each component plays a unique role—from the tartness of Granny Smith apples to the buttery crumble topping, every ingredient shines through.
- Pie crust: A half recipe or store-bought crust forms a flaky, sturdy base that holds all the delicious filling together.
- Granny Smith apples: Their crisp tartness stands up beautifully to the sweet crumble and adds a fresh fruit element.
- Sugar (1/4 cup and 1/2 cup): Balances the tartness of the apples and adds sweetness to both the filling and crumble.
- Cinnamon: Adds warm, spiced notes that evoke classic apple dessert comfort.
- Lemon juice: Keeps the apple filling bright and prevents browning for a fresh taste.
- Cornstarch: Thickens the apple filling to a perfect consistency.
- All-purpose flour: Forms the base of the crumble topping, lending structure.
- Rolled oats: Not instant oats; they provide a hearty, chewy texture to the crumble.
- Light brown sugar: Packed for a deep caramel flavor in the crumble.
- Cold unsalted butter: Diced for ease of incorporation and to create a tender, flaky crumble topping.
- Kosher salt: Enhances all the sweet and savory flavors for balance.
How to Make Apple Crisp Cookie Cups Recipe
Step 1: Preheat and Prepare the Muffin Tin
Start by preheating your oven to 350°F (175°C) and greasing a 24-cup muffin tin. This ensures your cookie cups won’t stick and helps create that perfect shape when the crust bakes.
Step 2: Shape the Pie Crust
Roll out your pie crust and use a round cutter or a glass to cut 24 circles, about two inches each. Press these rounds gently into the muffin tin wells. This step forms your sturdy yet flaky base and gets you one step closer to those irresistible cookie cups.
Step 3: Cook the Apple Filling
In a saucepan over medium heat, combine the diced Granny Smith apples with sugar, cinnamon, lemon juice, and cornstarch. Cook, stirring occasionally, for about 5 to 7 minutes until the mixture thickens and the apples soften just right. This creates the luscious spiced filling that makes this recipe shine.
Step 4: Make the Crumble Topping
Mix together flour, sugar, brown sugar, rolled oats, and salt in a bowl. Add the cold diced butter and work it in with your fingers or a pastry cutter until the mixture resembles coarse crumbs. This crunchy crumble will add texture and a buttery richness that beautifully complements the apple filling.
Step 5: Assemble the Cookie Cups
Spoon about one tablespoon of the warm apple filling into each pie crust-lined muffin well. Then, generously top each cup with two tablespoons of your crumble mixture. For extra crispness, lightly spray the tops with canola oil before baking.
Step 6: Bake to Golden Perfection
Slide the muffin tin into the oven and bake for 18 to 20 minutes, until the crumble is golden brown and the filling is bubbling with sweetness and spice. The aroma alone will make waiting tough, but it’s so worth it!
Step 7: Cool and Enjoy
Let the cookie cups cool in the muffin tin for a bit before carefully transferring to a wire rack. They’re perfect served warm to enjoy the gooey filling or at room temperature for a portable treat.
How to Serve Apple Crisp Cookie Cups Recipe
Garnishes
Add a dusting of powdered sugar for an elegant finish or a scoop of vanilla ice cream to balance the warm spices with creamy coolness. A sprig of fresh mint can add a pop of color and freshness too.
Side Dishes
Pair these charming cookie cups with a hot cup of apple cider or a creamy latte for an indulgent afternoon snack. They also make a great dessert alongside a simple green salad for a light finish to your meal.
Creative Ways to Present
Serve these cookie cups on a rustic wooden board for a cozy vibe or arrange them in a pretty tiered dessert stand at your next party. Wrap individually in clear cellophane tied with twine for charming, edible gifts that everyone will love.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container at room temperature for up to two days. This maintains the crispness of the crumble and the tender apple filling without drying out.
Freezing
If you want to save these for later, wrap each cookie cup tightly in plastic wrap and freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe container and enjoy within one month for best quality.
Reheating
To reheat frozen or refrigerated Apple Crisp Cookie Cups Recipe, pop them into a 350°F oven for about 10 minutes until warmed through and the topping is crisp again. Microwaving is quick but may soften the crumble, so oven reheating is preferred.
FAQs
Can I use a different type of apple?
Absolutely! Granny Smith apples are great for their tartness and firmness, but Fuji or Honeycrisp also work well for a sweeter, juicy filling. Just make sure to adjust sugar accordingly if you opt for sweeter varieties.
Is it possible to make these gluten-free?
Yes, by using a gluten-free pie crust and substituting the all-purpose flour in the crumble with a gluten-free blend, you can make these cookie cups safe for gluten-sensitive guests without sacrificing flavor or texture.
Can I prepare the filling and crumble in advance?
Definitely! You can make the apple filling and crumble topping a day ahead and store them separately in the refrigerator. Assemble and bake just before serving for ultimate freshness.
What if I don’t have a muffin tin?
You can bake the cookies on a lined baking sheet in small mounds, though they won’t have the distinct cup shape. Just shape the crust and crumble as best you can and keep an eye on baking time since it may vary.
How do I prevent the crust from getting soggy?
Pressing the pie crust firmly into the muffin tin and pre-greasing the tins helps keep the bottoms crisp. Also, avoid overfilling with the apple mixture, and be sure to bake until the filling is bubbling to set properly.
Final Thoughts
You’re going to fall head over heels for the Apple Crisp Cookie Cups Recipe—it’s the perfect marriage of rustic apple pie flavors and ease of a handheld cookie. Whether you’re serving these up at a family gathering, gifting them to friends, or treating yourself on a quiet night in, these cookie cups are pure joy in every bite. Give them a try and watch how quickly they disappear!
Print
Apple Crisp Cookie Cups Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Apple Crisp Cookies combine the warm, comforting flavors of a classic apple crisp with the convenience and fun of a cookie. Featuring a buttery pie crust base, a cinnamon-spiced apple filling, and a crunchy oat crumble topping, these treats are perfect for fall or any time you crave a cozy dessert. Baked in a muffin tin for individual servings, they’re easy to share and enjoy warm or at room temperature.
Ingredients
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 to prevent sticking.
- Prepare Pie Crust: Roll out the pie crust on a lightly floured surface and use a cookie cutter or glass to cut 24 two-inch circles. Press each circle firmly into the muffin tin wells to create the cookie base.
- Make Apple Filling: In a medium saucepan over medium heat, combine the diced Granny Smith apples, 1/4 cup sugar, cinnamon, lemon juice, and cornstarch. Cook, stirring occasionally, for 5 to 7 minutes or until the mixture thickens and the apples are tender. Remove from heat and set aside to cool slightly.
- Prepare Crumble Topping: In a mixing bowl, combine the all-purpose flour, sugar, light brown sugar, rolled oats, and kosher salt. Add the cold diced butter and use your fingers or a pastry cutter to blend everything together until the mixture becomes crumbly and coarse in texture.
- Assemble Cookies: Spoon about 1 tablespoon of the apple filling into each muffin cup lined with pie crust. Then, top each filled cup with roughly 2 tablespoons of the crumble topping, pressing lightly. Lightly spray the tops with canola oil to encourage 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 bubbly.
- Cool and Serve: Allow the cookies to cool in the muffin tin for several minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature for the best flavor and texture.
Notes
- The apple filling can be made ahead and refrigerated to save time.
- Use tart apples like Granny Smith for the best balance of sweetness and acidity.
- If your pie crust dough is too fragile, chill before rolling and cutting.
- Canola oil spray helps achieve a golden, crispy topping but can be omitted if desired.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat gently in the microwave or oven for a warm treat.
