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.
How to Make these Apple Crisp Cookie Cups
These cookie cups are really easy to make, I promise. I used my favorite Oatmeal Cookie recipe, minus the chocolate chips as the “crust” and then made an apple pie filling to go inside.
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 on the same day as long as everything cools.
Alternatively, for ease, you could use store-bought apple pie filling instead. It would be just as delicious!
I topped some of these with a simple sugar glaze, but you could use whipped cream or ice cream if you prefer. Or homemade caramel! Yum.
Or you could 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 too. Bite-sized and delicious!
You will love these Apple Crisp Cookie Cups. They are the perfect treat for any time of year!
Looking for more Cookie Cup Recipes?
- Turtle Cookie Cups
- Baileys Cheesecake Cookie Cups
- Vanilla Custard Cookie Cups
- S’mores Cookie Cups
- Strawberry Cheesecake Cookie Cups
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. You could use homemade caramel too!
- 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:
- 6 cups Granny Smith apples 4-5 apples, peeled and chopped
- 1 Tbsp lemon juice
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 tsp ground cinnamon
- pinch ground nutmeg
- pinch salt
- 2 cups water
Oatmeal Cookie Cups:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
- 1 cup unsalted butter room temperature
- 1 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla
- 3 cups rolled oats
- 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.
Originally Published on Apr 10, 2016
Has anyone tried these with cherry filling?
Hi Mariah! I haven’t myself but it would be a delicious alternative for sure!
Donna A Pollock says
I really love this recipe. I gave some last year to The Priest at our Church and he fell madly in love with them, so he get them all the time now. I have used apple pie canned fruit and I must confess I have also used a Oatmeal cookie package like Betty Crocker cookie mix to make my crust. It saves time and boy are they ever good. You could also use the cookie mix to make your Apple Pies to I have done this and the Pies come out so good so tasty….
Hi Donna! I am so happy you love these! And thanks so much for your time-saving tips – those are great! I’m all about making baking (especially around the holidays) easier.
These were a hit!!!! Every week I try a new recipe and send the goodies off with my husband to share with his golf buddies, when he came home he said they were the best , all the flavors together were amazing ( apples, caramel, and cinnamon). He told me it was going to be hard for me to find a recipe to beat this one.
Hi Lori! So happy to hear that you both loved it. You should definitely try my Eggnog Gingerbread version for the holidays. They are sooooo good! https://livforcake.com/eggnog-cheesecake-cookie-cups/
Want to make 4 doz to bring to Dr. office. Individual wrapping because of covid19 creates sticky transportation problem, Has anyone one used crumb topping with a little oatmeal. Comments or suggestions.
Hi Barb! I think that would be fine and delicious. Just bake the crumb/streusel separately and then sprinkle it in. You can also use less filling in each cup so it doesn’t dome as much. I have a delicious oatmeal streusel recipe in this post that you can use: https://livforcake.com/apple-crisp-cake/
Another option (albeit a bit more time-consuming) would be to buy store-bought pie crusts, cut out discs using a cookie cutter, brush them with an egg wash bake them, and then place them on top of each cup. Just if you wanted something a bit different than the cookie base.
Just making these for our Canadian Thanksgiving. The apple mixture is cooling. I am concerned that it will be too runny. Does it solidify more once fully cooled? or should I be adding more cornstarch?
Hi Chris! Sorry for the late reply. I hope you had a wonderful Thanksgiving! The mixture will thicken a lot as it cools.
These look amazing. Having a gathering in a couple of weeks and was wondering if I can make these mini??
Hi Cristina! For sure! Just start checking them at 8mins or so.
I would like to try this using a spring form pan for the dough and making one open faced large “cookie” (like a flan).
Has anyone tried this? Comments? results?
Hi Joan! As long as you have cookie on the sides as well to hold in the filling I don’t see why it shouldn’t work well.