If you’ve been dreaming of the perfect bite-sized treat that brilliantly combines the cozy comfort of apple crisp with the fun, hand-held delight of cookies, then this Apple Crisp Cookie Cups Recipe is your new best friend. Imagine tender, buttery pie crust hugged by warm, cinnamon-spiced apple filling, all crowned with a golden, crunchy oat crumble — these little cups bring all the nostalgia and flavor of apple crisp into a convenient, irresistible form. Whether for a cozy afternoon snack, a party treat, or a casual dessert, these Apple Crisp Cookie Cups offer a fun twist that’s as charming as it is delicious.
Ingredients You’ll Need
Every ingredient in this Apple Crisp Cookie Cups Recipe plays a crucial role—simple components coming together to create layers of flavor and texture you’ll love. From the flaky pie crust forming the crisp base, to the fresh apples providing juicy tartness, and the oat crumble topping delivering that perfect crunch, each part is essential and easy to find.
- Pie crust: Using half a standard recipe or store-bought pie crust offers a buttery, flaky foundation for the cookie cups.
- Granny Smith apples: These tart apples bring just the right zing and hold their shape beautifully in the filling.
- Sugar (both white and brown): Balances the tartness of the apples and adds depth with caramel undertones.
- Cinnamon: Adds warmth and classic apple spice flavor that makes every bite comforting.
- Lemon juice: Keeps the apples bright and prevents browning while enhancing overall freshness.
- Cornstarch: Thickens the apple filling to a perfect consistency without being gluey.
- All-purpose flour: Combines with oats and butter to create the delicious crumble topping.
- Rolled oats: Provides chewiness and texture contrast in the crumble.
- Cold unsalted butter: Key for a rich crumble that crisps up beautifully as it bakes.
- Kosher salt: Elevates all the flavors, balancing sweetness and highlighting the fruit.
How to Make Apple Crisp Cookie Cups Recipe
Step 1: Prepare the Oven and Muffin Tin
Start by preheating your oven to 350°F and giving your 24-cup muffin tin a thorough greasing. This step ensures your cookie cups will release easily after baking, keeping their lovely shape intact.
Step 2: Shape the Pie Crust Base
Roll out your pie crust on a clean surface and cut out 24 circles about two inches in diameter. Gently press each circle into the muffin wells, creating a neat little cup that will hold all the delicious fillings ahead. This step forms the sturdy yet tender foundation everyone will love.
Step 3: Cook the Apple Filling
In a saucepan, combine diced Granny Smith apples with sugar, cinnamon, lemon juice, and cornstarch. Cook over medium heat for five to seven minutes until the mixture thickens into a glossy, aromatic filling. The cinnamon and sugar blend with the tart apples perfectly, while the cornstarch gives it just the right hold without becoming runny.
Step 4: Make the Crumble Topping
In a mixing bowl, combine flour, white sugar, light brown sugar, rolled oats, and kosher salt. Add the cold, diced butter and work it in with your fingers or a pastry cutter until the mixture looks crumbly and wonderfully textured. This crumble is the golden crown on your cookie cups — crisp, buttery, and full of oat goodness.
Step 5: Assemble the Cookie Cups
Spoon about one tablespoon of the apple filling into each pie crust-lined muffin cup. Then, generously top each with two tablespoons of the crumble topping. For an extra golden finish, you can lightly spray the tops with canola oil before baking, but this is totally optional!
Step 6: Bake and Cool
Bake your Apple Crisp Cookie Cups Recipe for 18 to 20 minutes until the crumble tops turn golden brown and the apple filling bubbles enticingly. Remove from the oven and cool in the tin before carefully transferring them to a wire rack. The smell alone will have everyone eager to dive in!
How to Serve Apple Crisp Cookie Cups Recipe
Garnishes
Enhance each cup with a dollop of fresh whipped cream or a scoop of vanilla ice cream for that perfect creamy contrast against the warm, spiced apples and crunchy topping. A sprinkle of extra cinnamon or a drizzle of caramel sauce can also add a lovely finishing touch.
Side Dishes
These cookie cups shine on their own but pair wonderfully with a cup of hot apple cider or a glass of chilled milk. For brunch or dessert spreads, serve alongside spiced nuts or a simple green salad with tangy vinaigrette to balance sweetness.
Creative Ways to Present
Presentation is half the fun! Serve these cookie cups in mini cupcake liners placed on a festive platter for easy grabbing. Or arrange them with fresh apple slices and cinnamon sticks for a beautiful, harvest-inspired display that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store leftover Apple Crisp Cookie Cups in an airtight container at room temperature for up to two days. This keeps the crust crisp and the filling fresh, ready for a quick snack or dessert anytime.
Freezing
If you want to prepare these ahead of time, freeze the baked cookie cups in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag. They keep well for up to three months. Just thaw at room temperature before serving.
Reheating
To bring back that just-baked charm, warm your cookie cups in a 325°F oven for about 8–10 minutes. This revives the crispy topping and softens the filling, making them taste freshly made again.
FAQs
Can I use a different type of apple for this recipe?
Absolutely! While Granny Smith apples are perfect for their tartness and firmness, Fuji, Honeycrisp, or Braeburn apples also work well, offering different levels of sweetness and texture.
Is it possible to make these cookie cups gluten-free?
Yes, by substituting all-purpose flour with a gluten-free flour blend and ensuring your oats are certified gluten-free, you can enjoy a gluten-free version without sacrificing taste or texture.
Can I prepare the filling and crumble topping ahead of time?
Feel free to make both the apple filling and crumble topping a day in advance. Store them separately in airtight containers in the refrigerator, then assemble and bake when ready for the best results.
What if I don’t have a 24-cup muffin tin?
You can use two smaller muffin tins or make a smaller batch. Just adjust baking time slightly if your cups are larger or smaller to ensure even cooking.
How long do these cookie cups stay fresh after baking?
Best enjoyed within two days at room temperature, but they can last up to four days if refrigerated. Just reheat before serving to regain some of their fresh-baked goodness.
Final Thoughts
Trust me, once you make this Apple Crisp Cookie Cups Recipe, it will quickly become one of those go-to favorites you turn to whenever you need something sweet, cozy, and utterly comforting. It’s the kind of dessert that brings smiles around the table and leaves a warm, happy feeling long after the last crumb is gone. So roll out your pie crust, grab those apples, and treat yourself to a batch of these charming little delights. You’re going to love every bite!
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
- Diet: Vegetarian
Description
Delight in these Apple Crisp Cookies featuring a buttery pie crust base, tender cinnamon-spiced apple filling, and a crunchy oat crumble topping. Perfectly portioned in muffin tins and baked to golden perfection, these treats capture the cozy flavors of classic apple crisp in a convenient, hand-held cookie form.
Ingredients
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: Preheat your oven to 350°F (175°C) and grease a 24-cup muffin tin to prevent the cookies from sticking.
- Prepare crust base: Roll out the pie crust and cut it into 24 two-inch circles. Press each circle firmly into the muffin tin wells to form the base for the cookies.
- Make apple filling: In a saucepan over medium heat, combine the diced apples, 1/4 cup sugar, cinnamon, lemon juice, and cornstarch. Stir continuously and cook for 5 to 7 minutes until the mixture thickens and the apples soften slightly.
- Prepare crumble topping: In a mixing bowl, combine all-purpose flour, sugar, brown sugar, rolled oats, and kosher salt. Add the cold diced butter and use your fingers or a pastry cutter to blend until the mixture becomes crumbly and coarse.
- Assemble the cookies: Spoon about 1 tablespoon of the prepared apple filling into each muffin well over the pie crust bases. Then evenly top each with approximately 2 tablespoons of the crumble topping. 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 bubbling.
- Cool and serve: Allow the cookies to cool briefly in the muffin tin before transferring them to a wire rack. These cookies are best enjoyed warm or at room temperature.
Notes
- Use Granny Smith apples for their tartness and firm texture that holds up well during cooking.
- Lightly spraying the crumble topping with canola oil promotes a beautifully crisp and browned finish.
- If using a homemade pie crust, chilling it before rolling improves handling and prevents shrinking in the oven.
- Store leftover cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To reheat, warm cookies briefly in the oven or microwave for a soft, freshly baked texture.
