Ingredients
Method
- 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!