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Apple Crumble Cookie Cups

Published on September 25, 2022
The Recipe Bandit avatar link
Cook Time: 15 minutes
Serving Size: 24 servings
      Cookie Cups
        1 cup flour
          1 cup old fashioned oats
            2/3 cup brown sugar packed
              1 tsp vanilla extract
                2/3 cup butter melted
                  Cinnamon Apple Filling
                    3-4 medium apples (about 3/12 cups) peeled, cored, and cut into 1/2 inch pieces
                      2 tsp lemon juice
                        1 tsp cinnamon
                          1/4 tsp nutmeg
                            1 tbsp cornstarch
                              3 tbsp butter
                                1/3 cup brown sugar packed
                                  1 tsp vanilla extract
                                        Preheat the oven to 350 degrees F. Generously grease a 24-cup mini-muffin tin with cooking spray and set aside.
                                          Peel the apples and chop into pieces, tossing them in lemon juice to brighten the flavor and to keep them from discoloring.
                                            Cookie Cups:
                                              In a medium bowl combine the flour, oats, brown sugar, vanilla, and melted butter. Stir until the flour has been completely incorporated.
                                                Place a heaping tablespoon of the crust mixture into each mini muffin cup, dividing the mixture evenly between the 24 cups.
                                                  Using your fingers, press the mixture along the bottom and sides of each cup, forming each into a cookie cup. Set aside.
                                                    Cinnamon Apple Filling:
                                                      In a medium bowl toss together the chopped apples, cornstarch, cinnamon and nutmeg until well coated.
                                                        In a medium size saucepan over medium heat, melt the butter. Add the brown sugar and vanilla and stir until completely combined.
                                                          Add the chopped apples to the brown sugar mixture. Cook, stirring often, for 5 minutes or until the apples have slightly softened and the mixture has thickened. Remove from heat.
                                                            Cool the apple mixture for about 5 minutes. Spoon a heaping tablespoon of the apple filling into each cookie cup so that the bottoms are filled and the apple filling is slightly heaped.
                                                              Bake on the middle rack of the preheated oven until the edges of the cookies are golden brown, 15 to 18 minutes.
                                                                Remove from the oven and allow to cool in the pan for at least 10 minutes. Use a knife to loosen from pan if necessary.
                                                                  Store at room temperature in an airtight container for up to three days (if they last that long!). Enjoy!

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