Apple Crumble Cookie Cups Recipe

If you’re anything like me and love the cozy flavors of fall in dessert form, you’re going to flip over this Apple Crumble Cookie Cups Recipe. Imagine soft, cinnamon-spiced apple filling nestled inside a buttery cookie cup, topped with golden crumble and a drizzle of sweet icing—this recipe is like autumn in every bite. Stick around because I’ll share all my tips and tricks so you can make these beauties turn out perfectly every time!

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Ingredients You’ll Need

This Apple Crumble Cookie Cups Recipe uses everyday ingredients that come together like magic. When I shop for this, I always pick firm, slightly tart apples for a nice balance, and using both light brown and caster sugar adds complexity to the sweetness.

• Apples: Firm eating apples like Braeburn or Granny Smith work great—they hold their shape well when stewed.
• Light brown soft sugar: Adds lovely caramel notes—don’t substitute with dark brown, as the flavor will be a bit too strong.
• Cinnamon: Fresh cinnamon is best if you have it, but ground cinnamon works perfectly.
• Mixed spice: This adds depth and warmth—if you can’t find it, a pinch of nutmeg and allspice works.
• Cornflour (cornstarch): Thickens the apple filling so it’s snug inside your cookie cups.
• Butter (unsalted): Make sure it’s softened for the cookie dough and crumbs—room temperature is ideal.
• Plain flour: The base for the cookie dough and crumble topping that brings everything together.
• Caster sugar: For fluffiness and sweetness in the cookie cups.
• Egg: Binds the cookie dough and adds richness.
• Vanilla extract: Brings out the warm flavors in the cookie dough.
• Baking powder and bicarbonate of soda: Help your cookie cups rise just right.
• Salt: Balances the sweetness and enhances flavor.
• White chocolate chips: I love these for little melty pockets of sweetness inside the cookie cups.
• Icing sugar + apple sauce: To make a simple drizzle that ties the whole dessert together.

Variations

I love experimenting with this Apple Crumble Cookie Cups Recipe depending on the occasion or my family’s mood. Feel free to customize it—you’ll find lots of delicious options to make it your own.

• Gluten-free version: I swapped the plain flour with a gluten-free blend once, and it turned out wonderfully—just watch the baking time as it might be a bit shorter.
• Spice it up: Adding a pinch of ground ginger or cardamom gave a lovely twist that my friends really enjoyed last time I made these for a winter party.
• Fruit swap: You can replace apples with pears or peaches in season for a slightly different but equally delicious crumble filling.
• Chocolate variation: I once added a handful of chopped pecans instead of white chocolate chips for a nutty crunch that everyone loved.

How to Make Apple Crumble Cookie Cups Recipe

Step 1: Make the Stewed Apple Filling

Start by peeling, coring, and chopping your apples into small chunks. This helps them cook evenly and softens quickly. Pop them into a pan over low heat with the light brown sugar, cornflour, cinnamon, and mixed spice. Stir everything so the apples get coated in those cozy spices and sugar. Cover the pan with a lid and let the apples cook gently for 10-15 minutes, or until they’re soft but still hold a bit of their shape. Then, take the pan off the heat and let the apples cool completely. Trust me, this step is key—you want the filling cool before you add it to the cookie cups or it might make the cookie cups soggy.

Step 2: Bake the Crisp Crumble Topping

While the apples are cooling, get your oven heated to 180°C Fan (that’s Gas Mark 6 if you use gas) and line a baking tray with parchment paper. Mix the plain flour, light brown sugar, and cinnamon in a bowl, then add softened butter. Here’s where you get to use your fingers—rub the butter into the dry ingredients until it looks like coarse breadcrumbs. If you prefer, a fork can work too, but I find the finger method gives you better texture. Spread this crumble mix out on your baking tray and bake for 10-15 minutes until it’s golden and crispy. It will firm up more once cooled, so don’t worry if it seems a bit soft when you first take it out.

Step 3: Prepare and Shape the Cookie Cups

Keep your oven at 180°C Fan/Gas Mark 6 and grease a 12-hole cupcake tin well with butter or baking spread. I like to line the tin holes with strips of baking paper—it makes lifting the cookie cups out so much easier after baking. Using a stand mixer with a paddle attachment really makes this next step a breeze, but you can do it by hand with a bit more elbow grease. Cream together the softened butter, caster sugar, and light brown sugar until fluffy and pale, about 3-5 minutes on medium speed. Mix in the egg and vanilla extract until combined, then add the plain flour, cinnamon, mixed spice, baking powder, bicarbonate of soda, and salt. Mix gently just until combined, then fold in the white chocolate chips evenly.

Divide your cookie dough into 12 equal portions—I weigh mine for consistency, but eyeballing works too. Roll each portion into a ball and place into the cupcake tin holes. Now, the fun part: using the end of a small rolling pin, a bottle, or a pastry tamper, press the dough up the sides and along the base of each hole to form a cup with a shallow well in the middle (this will hold your apple filling). This shaping is important; I learned the hard way that if you don’t press enough, the dough bakes flat and you don’t get that lovely pocket effect.

Step 4: Bake and Fill Your Cookie Cups

Bake the cookie cups for about 12 minutes until they’re golden. They’ll puff up in the center, so as soon as they come out of the oven, gently press down the centers again with the same tool you used to shape them—that’s a neat trick I picked up that saves so much hassle. Let the cookie cups cool enough to handle, then remove them from the tin and transfer to a wire rack to cool completely.

Step 5: Assemble with Apple Filling, Crumble, and Icing

Spoon the cooled stewed apples into each cookie cup, being generous but careful not to overfill. Then sprinkle the golden crumble on top, adding that perfect crunch and contrast. Whisk together the icing sugar with half a teaspoon of apple sauce from your stewed apples and a little water, adding the water slowly so the icing stays thick but pourable. Drizzle or pipe this icing over the top for a sweet, signature finish that looks as good as it tastes.

How to Serve Apple Crumble Cookie Cups Recipe

Garnishes

I usually finish these with a light dusting of extra cinnamon or nutmeg to highlight the spices. Sometimes I add a few fresh apple slices or a dollop of whipped cream for a classic touch. The sweet drizzle of the icing sugar glaze also doubles as a garnish—it looks pretty and adds a bit of extra sweetness.

Side Dishes

These cookie cups stand well on their own, but if you want to go all out, serve alongside a scoop of vanilla ice cream or some thick Greek yogurt. For a festive brunch, pair them with warm spiced tea or coffee—my family raves about this combo every time.

Creative Ways to Present

For holiday gatherings, I like to arrange the cookie cups on a tiered cake stand sprinkled with edible flowers or fresh mint leaves for pops of color. They also look adorable in mini paper cupcake liners for a cute party presentation. If you’re gifting these, pack them in a pretty box with tissue paper and a handwritten note—it’s the perfect homemade treat that feels extra special.

Make Ahead and Storage

Storing Leftovers

I put any leftover cookie cups into an airtight container and keep them in the fridge. They stay fresh for about 3-4 days. Before eating, I let them come to room temperature because the cookie cups soften a bit in the fridge.

Freezing

I’ve frozen these cookie cups without the apple filling and crumble topping successfully—just wrap each cup tightly in plastic wrap and place in a freezer bag. When ready to enjoy, thaw overnight in the fridge, add your filling and crumble, then drizzle the icing. This saves so much time if you want to prep in advance!

Reheating

To refresh leftover cookie cups, I warm them gently in a low oven (around 150°C) for 5-7 minutes. This brings back the crisp edge of the cookie while keeping the apple filling soft and cozy—just perfect for that fresh-baked feel.

FAQs

Final Thoughts

This Apple Crumble Cookie Cups Recipe has become one of my absolute favorites—it’s like the perfect little package of warm, spiced apples wrapped in tender, buttery cookie crust with a crunchy crumble crown. Whenever I make it, the house smells like fall and my family can’t get enough. I hope you’ll enjoy baking and sharing it just as much as I do—trust me, it’s definitely worth having a batch on hand for any cozy day or festive gathering!

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