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Handheld cookies that combine the flavors of classic apple pie and apple crisp, featuring a buttery pie crust base, tender cinnamon apple filling, and a crunchy oat streusel topping.

Ingredients

Scale
  • 1 pie crust (homemade or store-bought, can make half of the recipe)
  • 5 medium Granny Smith apples, peeled and diced
  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons lemon juice
  • 1 tablespoon cornstarch
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon kosher salt
  • 2/3 cup old-fashioned rolled oats (not instant)
  • 10 tablespoons cold unsalted butter, diced

Instructions

  1. If using frozen pie crust, thaw according to package directions.
  2. Preheat oven to 350°F (175°C).
  3. Grease or spray regular muffin tin(s) with baking spray.
  4. Roll pie crust to about 1/4-inch thickness if needed.
  5. Cut 24 two-inch circles from the pie crust; re-roll scraps as needed.
  6. Press each pie crust circle into muffin tin cups to form small crust shells.
  7. Peel and dice about 5 medium Granny Smith apples.
  8. In a small saucepan, combine diced apples, 1/4 cup granulated sugar, 1 teaspoon cinnamon, 2 tablespoons lemon juice, and 1 tablespoon cornstarch.
  9. Cook the apple mixture over medium heat, stirring occasionally, for 5–7 minutes until apples soften and filling thickens; remove from heat and let cool slightly.
  10. In a bowl, combine 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 1/2 teaspoon kosher salt, 2/3 cup old-fashioned rolled oats, and 10 tablespoons cold diced unsalted butter.
  11. Cut the cold butter into the dry mixture with a pastry cutter or hand mixer until coarse crumbs form.
  12. Spoon about 1 tablespoon of the warm apple filling into each crust-lined muffin cup.
  13. Top each filled crust with about 2 tablespoons of the oat crumble, pressing gently to adhere.
  14. Optionally, lightly spray the crumble tops with canola oil to help the topping stay together.
  15. Bake at 350°F (175°C) for 18–20 minutes until the topping is golden and the crust bottoms are browned.
  16. Cool the cookies completely in the pan, then carefully remove and transfer to a wire rack to finish cooling.

Notes

Use cold butter in the crumble topping to ensure a flaky, crumbly texture. Chill mixture if butter gets too warm., Cut apples into small, even pieces for quick, thorough cooking during simmering., Handle store-bought pie crust gently to avoid tearing; thaw fully if frozen., Thicken apple filling just enough to be saucy but not watery for moist cookies., Use old-fashioned rolled oats (not instant) for crunchy topping texture., If pie crust stretches while lining muffin cups, chill filled tins for 10–15 minutes before baking to hold shape., Cool cookies fully in pan before removing to avoid breaking; use offset spatula or butter knife to loosen edges., For gifting, stack cookies between parchment sheets to prevent sticking or cracking; store airtight at room temp up to 3 days, in fridge up to 1 week, or frozen up to 3 months.

Nutrition

Find it online: https://gingerbaking.com/apple-crisp-cookies/