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
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 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.
