Description
Delight in these Apple Crisp Cookies, a perfect blend of tart Granny Smith apples with a sweet cinnamon-spiced filling, nestled inside a buttery pie crust and topped with a crunchy oat crumble. These individual-sized treats bake up golden and bubbling, making a cozy dessert reminiscent of classic apple crisp in convenient 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 Oven: Preheat the oven to 350°F (175°C) and grease a 24-cup muffin tin to prevent sticking and ensure easy removal of the cookies.
- Prepare Crust: Roll out the pie crust evenly and use a 2-inch cutter to cut out 24 circles. Press each circle into the wells of the muffin tin to form the base of the cookies, ensuring they fit snugly and create a small crust shell.
- Make Apple Filling: In a medium saucepan, combine the diced Granny Smith apples, 1/4 cup sugar, cinnamon, lemon juice, and cornstarch. Cook this mixture over medium heat for 5 to 7 minutes until the mixture thickens and the apples are tender, producing a flavorful apple filling.
- Make Crumble Topping: In a mixing bowl, combine the flour, white sugar, brown sugar, rolled oats, salt, and cold diced butter. Using your fingers or a pastry cutter, blend the ingredients until the mixture becomes crumbly, simulating a classic crisp topping texture.
- Assemble Cookies: Spoon about 1 tablespoon of the warm apple filling into each muffin well lined with the pie crust. Top each with approximately 2 tablespoons of the crumble topping, distributing evenly. Lightly spray the tops with canola oil to help achieve a golden finish while baking.
- 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, indicating the cookies are cooked through.
- Cool and Serve: Allow the cookies to cool in the tin to set the filling before carefully removing them. Transfer the cookies to a wire rack and serve warm or at room temperature for the best texture and flavor experience.
Notes
- For extra flavor, consider adding a pinch of nutmeg or ground cloves to the apple filling.
- Ensure the butter for the crumble topping is very cold for a better crumbly texture.
- These cookies can be reheated slightly in the oven or microwave before serving to enjoy the warm oozing filling.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- To prevent the pie crust from shrinking, chill the dough before pressing it into the muffin tin.
