Fall is my absolute favorite time of year. I love Halloween, crisp days, leaves crunching, Thanksgiving prep and all of the desserts and fall dinners! I came across this recipe at the beginning of the season and have since been asked to make it three times. These cookies taste just like mini apples crips, they’re amazing!
I swear this recipe it the epitome if a Fall dessert (and they make your house smell phenomenal). I’ve come to notice that the recipe doesn’t make as many as you may think. When I first made these ‘cookies’ I got about 15 out of it. The second time I made them for a Fall BBQ, I tripled the recipe and ended up with roughly 40 cookies. What I’ve figured out, the size of the apples really matter in how much filling you get. That was the only thing I felt was a need to know when it comes to the recipe and how many cookies you are trying to make. Now, let’s get to it!
WHAT YOU’LL NEED:
- 1 package of Pie Crust (Pillsbury)
- 5 apples, peeled and diced
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 2 tbsp lemon juice
- 1 tbsp cornstarch
- 1 cup flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 tsp salt
- 2/3 cup rolled oats (not instant type)
- 10 tbsp. unsalted butter, diced (slightly warmed or room temp)
STEP BY STEP:
The first step of this recipe is to take your pie crust (I used Pillsbury pie dough) and cut roughly 24, 2 inch circles out of the dough. To do this, I used the lid of a small mason jar. These cut-outs needs to be the right size to fit into muffin tins and just barely flare up from the bottom (to hold in the filling). You’ll then want to spray your muffin tins and gently place the pie dough into each section, slowly pushing them to the bottom.
Next, take 5 apples (the recipe I found called for Granny Smith, I used whatever I was left with after apple picking) and peel/chop them. Place your apple pieces in a sauce pan. Add your 1/4 cup sugar, cinnamon, lemon juice and cornstarch. Cook over high-medium heat for about 5 minutes or until your apples are softening and the mixture begins to thicken. Add one tablespoon of this filling into each muffin tin.
To make the topping; add your flour, 1/2 cup sugar, 1/2 cup brown sugar, salt, oats and butter to a large bowl and mix until combined. Add two tablespoons of this topping to each muffin tin, I used my hands to crumble to mixture on top.
Spray each cookie’s topping with canola oil to keep them from falling apart after they bake. Place in the oven and bake for 20 minutes. Let the cookies completely cool before you remove them from the tins, they will fall apart if taken out too early.
Serve and enjoy!