Tender pieces of fresh apple wrapped in a buttery cinnamon, vanilla, and brown sugar sauce and baked in a bite sized oatmeal cookie cup. Apple Crumble Cookie Cups are perfect for sharing!
Hands down, autumn is my favorite season! It always comes with cooler temperatures and delicious recipes. Apple crumble is one of those treats that is a showcase of apple season and a perfect fall dessert.
Apple Crumble Cookie Cups deliver all the rich and delicious flavors of apple crumble in just a few bites. Caramelized apples, a hint of cinnamon and nutmeg, and a rich brown sugar sauce all nestled in a bite sized vanilla oatmeal cookie cup. Perfection!
One of the best new recipes we have made this year and a new family favorite!
About the Ingredients
- Flour – we use all purpose white flour, but whole wheat flour or oat flour can be substituted.
- Lemon juice – brightens the flavor of the apples and keeps them from discoloring.
- Old fashioned oats – we love using these for the rustic aspect but rolled oats can be used instead.
- Brown sugar – we use light brown sugar because it has the perfect amount of molasses flavor. Granulated (white) sugar can be substituted or a half and half mixture can be used if you prefer.
- Vanilla extract – ever tried making your own homemade vanilla extract? If not, store bought is just fine!
- Butter – we use regular salted butter but unsalted butter can also be used.
- Apples – Granny Smith Apples are a favorite for this recipe (and for apple pie) because they don’t fall apart when you bake them and their tart flavor provides a nice contrast to the sweetness of the sugar. Honeycrisp, Braeburn or Fuji apples are good substitutes.
- Cinnamon & Nutmeg – the most easily recognizable of fall flavors. Your house will smell amazing!
- Cornstarch – helps the sauce to thicken and hold everything together.
How to Make Apple Crumble Cookie Cups
Caramelized apples, a hint of cinnamon and nutmeg, and a rich brown sugar sauce all nestled in a bite sized vanilla oatmeal cookie cup. Yum!
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, placing the pieces into a small bowl. Add the lemon juice and toss to coat. This will brighten the flavor of the apples and to keep them from discoloring. Set aside.
In a medium bowl combine the flour, oats, brown sugar, vanilla, and melted butter.
Stir the mixture together until the flour has been completely incorporated. The mixture will be crumbly.
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.
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 coated, 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 making the topping slightly heaped upon the top.
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!
Other Sweet Bites You Might Like
Fudgy Salted Cookie Bars – a soft and chewy one pan treat with a great balance of gooey chocolate and the perfect hint of flaky sea salt!
Soft & Chewy Chocolate Chip M&M Cookies – deliciously crispy edges and chocolate in every bite!
Butterscotch Ranger Cookies – a little bit of everything when you want something a little out of the ordinary.
Caramel Apple Pie – One simple extra step creates a whole new layer of flavor in this delicious pie!
Banana Chocolate Chip Mini Muffins – a simple and delicious way to use brown bananas!
Apple Crumble Cookie Cups
Ingredients
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
Instructions
- 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!
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
Chocha says
Pretty, portable and delicious.