Description
Delight in these Apple Crisp Cookie Cups, a perfect blend of soft, chewy cinnamon oatmeal cookie cups filled with sweet and tart caramelized Granny Smith apples. This recipe offers a warm, comforting dessert that combines the nostalgic flavors of apple crisp with the convenience of handheld cookie cups, ideal for sharing or enjoying as a cozy treat.
Ingredients
Scale
Apple Filling
- 400 g (2 large apples, 3 and 1/3 cups) Granny Smith apples, peeled, cored, cut into small cubes
- 2 teaspoons lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 70 to 105 g (1/3 to 1/2 cup) granulated sugar
- 30 g (2 tablespoons) unsalted butter, at room temperature, cut into cubes
- 1 teaspoon cornstarch
- 1 tablespoon water
Cookie Dough
- 115 g (1/2 cup) unsalted butter, at room temperature, cut into cubes
- 110 g (1/2 cup) packed light brown sugar
- 50 g (1/4 cup) granulated sugar
- 1 large egg
- 140 g (1 cup) all-purpose flour (dip and sweep)
- 2 teaspoons ground cinnamon
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 110 g (1 cup and 2 tablespoons) rolled oats
Instructions
- Prepare the Apple Filling: In a medium saucepan, combine the peeled and cubed Granny Smith apples with lemon juice, ground cinnamon, nutmeg, and granulated sugar. Cook over medium heat, stirring occasionally, until the apples soften and release their juices. Mix cornstarch with water to create a slurry and add it to the apples to thicken the mixture. Add butter cubes last and stir until melted. Remove from heat and let cool slightly.
- Make the Cookie Dough: In a large mixing bowl, cream together the room temperature unsalted butter, light brown sugar, and granulated sugar until fluffy and smooth. Beat in the egg until fully incorporated. In a separate bowl, whisk together the all-purpose flour, ground cinnamon, cornstarch, and baking soda. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Fold in the rolled oats evenly throughout the dough.
- Assemble the Cookie Cups: Preheat the oven to 350°F (175°C). Grease or line a 10-cup muffin tin with parchment liners. Press a tablespoon of cookie dough into the bottom and up the sides of each muffin cup to form a cup shape. Spoon the warm apple filling evenly into each cookie dough cup, filling them nearly to the top.
- Bake: Place the muffin tin in the preheated oven and bake for approximately 24 minutes, or until the cookie dough is golden brown around the edges and set. The apples should be bubbly and caramelized.
- Cool and Serve: Remove the muffin tin from the oven and let the cookie cups cool in the pan for about 10 minutes to firm up. Then transfer them to a wire rack to cool completely. Serve warm or at room temperature for the best flavor and texture experience.
Notes
- These apple crisp cookie cups combine the soft and chewy texture of cinnamon oatmeal cookies with caramelized apple filling for a delightful autumn dessert.
- You can adjust the amount of sugar in the apple filling to suit your preferred sweetness level.
- Ensure the butter in the dough is at room temperature for easier creaming and better texture.
- Use Granny Smith apples for the ideal balance of tartness and firmness; other tart apples can be substituted.
- These cookie cups can be served with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra special treat.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 318 kcal
- Sugar: 22 g
- Sodium: 90 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 45 mg
