These Apple Crisp Cookie Cups combine classic oatmeal cookies with homemade apple pie filling for the perfect comfort food.
I am eternally grateful to friends and family members who help me come up with recipe ideas. Sometimes I have a list of things I want to bake, but inevitably that runs out and then, in a panic, I ask people for suggestions.
The idea for these Apple Crisp Cookie Cups came from my friend Sharai who loved my Caramel Cookie Cups so much that she wanted to come up with alternatives that I could make and she could eat. Who am I to say no to that?
I know apples and apple pie are technically more of a fall dessert, but really there’s no bad time for apple pie anything. These apple crisp cookie cups are really simple to make. I used my favourite Oatmeal Cookie recipe, minus the chocolate chips as the “crust”.
I used a large cookie scoop to portion the dough into grease muffin tins, baked them up, and then pressed a small container into the center of each one once they were out of the oven. This needs to be done while the cookies are still HOT, so be careful not to burn yourself.
The apple pie filling is really easy too — chop up some apples, throw them into a pot with some ingredients and cook until tender. You’ll want to cool the cookies and the apple pie filling completely before assembly. I made both the day before, but you could make them all in the same day as long as everything cools.
I topped some of these with a simple sugar glaze, but you could use whipped cream or even ice cream if you prefer. Or just eat them straight up like I did.
I recommend microwaving the cookie cups for a few seconds so you get that fresh baked apple crisp taste and texture. The kids are sure to love these. Bite sized and delicious!
You will love these Apple Crisp Cookie Cups. They are delicious any time of year!
Notes & tips for these Apple Crisp Cookie Cups:
- The cookie part will soften over time as it sits with the filling.
- The drizzle is optional, but adds another hit of sweetness.
- These freeze very well! Store in fridge for up to 5 days or in freezer (in an airtight container) for 1-2 months.
- Best served warm. I recommend microwaving them for 10-15 seconds to heat up!
Apple Crisp Cookie Cups
Apple Pie Filling:
Oatmeal Cookie Cups:
- 1 cup powdered sugar
- 1 Tbsp water
Apple Pie Filling:
- Toss apples and lemon juice in a medium bowl, set aside.
- In a medium saucepan, combine sugars, cornstarch, and spices. Pour in water. Cook over medium heat until boiling. Cook for 2 minutes. Add apples, bring back to a boil. Simmer until tender (10-15mins). Cool completely.
Oatmeal Cookie Cups:
- In a medium bowl, whisk flour, cinnamon, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, beat butter and sugars on med-high until pale and fluffy (approx. 3 minutes).
- Add eggs one at a time, fully incorporating after each addition, and beat on high for 1 minute. Add vanilla.
- Turn mixer to low and add flour mixture, mix until combined. Add oats and mix until just combined.
Spray 2 regular sized muffin tins with cooking spray. Using a large cookie scoop (3 Tbsp) scoop dough into muffin tins, press down and push up the sides to create cups.
- Preheat oven to 350°F. Bake cookie cups for approx. 15mins or until browned and mostly set.
- Remove from oven and (if needed) immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 15mins, then place on wire rack to cool completely.
- Using a tablespoon, fill each cookie cup with apple pie filling. Drizzle with sugar glaze if desired.
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