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
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: 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.
