Indulge in homemade Apple Crisp Cookies, featuring a delightful pie crust base, spiced Granny Smith apples, and a crunchy brown sugar oat topping. Perfect for sharing, these mini apple crumbles bring a twist to traditional desserts!
Ah, Apple Crisp Cookies – a recipe that’s close to my heart! It all started one autumn afternoon. I was attempting to make an apple pie and a batch of oatmeal cookies, but, as fate would have it, I mixed up the recipes! The kitchen was a disaster, ingredients everywhere, and my frustration levels were high. But, as I looked at the mess, an idea sparked – why not combine the two? I took the pie crust, the spiced apples meant for the pie, and the oatmeal topping destined for the cookies, and voilà, the Apple Crisp Cookie was born. It was an instant hit among friends and family. Each bite took us back to cozy evenings, wrapped in blankets, watching leaves fall. It’s amazing how a little kitchen mishap led to the creation of these bite-sized wonders, now a staple at every family gathering and the star of many a coffee break.
Why You’ll Love Apple Crisp Cookies
The Apple Crisp Cookies are not just cookies; they’re a novel experience in every bite!
Firstly, they combine the comforting flavors of an apple pie and the crunch of an oatmeal cookie into a delightful, easy-to-eat format. The use of Granny Smith apples adds a perfect tartness, balancing the sweetness of the sugars and complementing the buttery pie crust.
Their miniature size makes them ideal for sharing, perfect for parties, or as a unique gift.
Plus, they fill your home with an irresistible aroma, making them a sensory delight even before the first bite!
Ingredients Notes For Apple Crisp Cookies:
- Pie Crust: This is your foundation, folks! You can either be a hero and make it from scratch or keep it simple with a store-bought one. Remember, we’re after a sturdy base, so roll it to a ¼ inch thickness.
- Granny Smith Apples: The MVPs for that tart, juicy filling. Peel, dice, and show them some love.
- Sugar & Spices: Regular sugar for the filling and light brown sugar for the crumble topping. Why? Because we like our cookies with a hint of molasses goodness. And cinnamon – because what’s an apple dessert without it?
- Lemon Juice & Cornstarch: These two are like the dynamic duo in a superhero movie. Lemon juice adds zing, and cornstarch thickens our apple mixture to perfection.
- Flour, Oats & Butter: For the crumbly, crunchy topping. Use rolled oats for texture, and cold butter – it’s what brings the crumble together.
How To Make Apple Crisp Cookies:
Ready to bake some magic? Let’s turn your kitchen into an apple crisp cookie factory! Preheat that oven, and let’s get rolling.
- Prep the Oven and Muffin Tins: Set your oven to a cozy 350 degrees. Grab your muffin tin and either give it a spray with baking spray or grease it. We need those cookies to pop right out!
- Pie Crust Circles: Roll out your pie crust and cut out 24 two-inch circles. If the dough is playing hard to get, gather the scraps and re-roll.
- Muffin Tin Assembly: Nestle those pie crust circles into the muffin tins. They’re the cozy beds for our apple filling.
- Apple Filling Cook-off: In a saucepan, combine apples, sugar, cinnamon, lemon juice, and cornstarch. Cook until the apples are tender and the mixture thickens – about 5-7 minutes. This is where the magic starts!
- Crumble Topping: In a bowl, mix flour, sugars, salt, oats, and butter. Get in there with a hand mixer or pastry cutter until it’s all crumbly and delicious.
- Fill ’em up: Spoon a tablespoon of the apple mixture into each crust, then generously top with two tablespoons of the crumble topping.
- Bake to Perfection: Optional – a quick spray with canola oil on the topping for extra crunch. Bake for 18-20 minutes until they’re golden and irresistible.
- Cooling Time: Patience is key. Let them cool completely before you carefully lift them out.
Apple Crisp Cookies are like little treasures you want to keep safe! Once they’ve cooled, store them in an airtight container. They’ll stay fresh at room temperature for about 2 days – if they last that long! For longer storage, pop them in the fridge for up to a week. Craving them down the line? They freeze well too! Just wrap them up and they’ll be good in the freezer for a couple of months. When the craving hits, let them thaw at room temperature or give them a quick warm-up in the oven for that just-baked taste.
Variations and Substitutions:
- Pie Crust: Gluten-free? No problem! Use a gluten-free pie crust to keep everyone happy.
- Apples: Not a Granny Smith fan? Feel free to use any firm apple variety. Just keep in mind, the sweeter the apple, the less sugar you might need.
- Sugars: Want to go unrefined? Swap in coconut sugar for a more caramel-like flavor.
- Oats: For a gluten-free version, ensure your oats are certified gluten-free. Or, switch it up with a nutty twist – chopped almonds or walnuts in the crumble add great texture.
- Butter: Dairy-free? Use a plant-based butter substitute. Just make sure it’s cold to get that perfect crumble texture.
- Spice it Up: Feel free to add nutmeg or allspice to the apple mixture for an extra flavor kick.
There you have it – Apple Crisp Cookies with a whole lot of love! Bake, share, and watch them disappear! 🍎🍪
Apple Crisp Cookies
- One Pie Crust homemade or store-bought, sufficient for half the original recipe
- Five Granny Smith Apples peeled and finely diced
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar firmly packed
- 1/2 teaspoon kosher salt
- 2/3 cup rolled oats avoid instant oats
- 10 tablespoons cold unsalted butter, diced
- Begin by preheating the oven to a temperature of 350 degrees Fahrenheit.
- Prepare a regular muffin tin by applying baking spray or greasing it. Note that you will need to use this twice, or alternatively, prepare two muffin tins.
- Proceed to cut out twenty-four circles, each two inches in diameter, from the pie crust dough. Should you have excess dough after the initial cutting, gather the scraps and re-roll them to a thickness of ¼ inch.
- Place each of the pie crust circles into the wells of the muffin tins.
- In a small saucepan, combine the diced apples, granulated sugar, cinnamon, lemon juice, and cornstarch. Cook this mixture over medium heat for approximately 5 to 7 minutes, or until the apples have softened and the mixture has thickened.
- For the crisp topping, take a separate bowl and add the all-purpose flour, ½ cup granulated sugar, light brown sugar, kosher salt, rolled oats, and diced cold butter. Use a hand mixer or pastry cutter to mix these ingredients until the mixture achieves a crumbly texture.
- Distribute one tablespoon of the apple filling into each of the pie crust-lined muffin wells.
- Following this, add two tablespoons of the crumble topping over each filled muffin well.
- Optional: For a more cohesive topping, lightly spray the tops with canola oil. This is not a mandatory step and can be omitted based on preference.
- Place the muffin tin in the preheated oven and bake for a duration of 18 to 20 minutes, or until the tops are golden brown.
- After baking, remove the muffin tin from the oven and allow the cookies to cool completely. Once cooled, carefully remove the cookies from the tin.