Description
Apple Crumble Cookie Cups are a delightful dessert featuring soft, spiced apple filling nestled inside buttery cookie cups topped with a golden crumble and a drizzle of sweet icing. Perfect for fall or any time you’re craving a comforting, flavorful treat combining the warmth of cinnamon and mixed spices with a crisp, crumbly texture.
Ingredients
Scale
Apple Filling
- 6 medium apples (regular eating apples), peeled, cored, and chopped
- 90 g light brown soft sugar
- 3 tsp cornflour (cornstarch)
- 1 1/2 tsp cinnamon
- 1 tsp mixed spice
- 10 g unsalted butter
Crumble Topping
- 17 g plain flour
- 2 tsp light brown soft sugar
- 1/8 tsp cinnamon
- 100 g unsalted butter, softened
Cookie Cups
- 100 g unsalted butter, softened
- 100 g caster sugar
- 65 g light brown soft sugar
- 1 large egg
- 1 tsp vanilla extract
- 215 g plain flour
- 1 tsp cinnamon
- 1/2 tsp mixed spice
- 1/2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/4 tsp salt
- 200 g white chocolate chips
Icing
- 3 tbsp icing sugar
- 1/2 tsp sauce from the stewed apples
- 1/2 tbsp water (add slowly as needed)
Instructions
- Make the apple filling: Peel, core, and chop the apples into small chunks. Place them in a pan on low heat with light brown sugar, cornflour, cinnamon, and mixed spice. Stir to combine.
- Stew the apples: Cover the pan with a lid and cook for 10-15 minutes until the apples become soft. Remove from heat and allow the mixture to cool completely.
- Prepare the crumble topping: Preheat the oven to 180°C Fan/Gas Mark 6 and line a baking tray with baking paper. In a bowl, mix plain flour, light brown sugar, and cinnamon. Add softened butter and rub with fingers or a fork until the mixture looks like breadcrumbs.
- Bake the crumble: Spread the crumble mixture evenly onto the lined baking tray. Bake for 10-15 minutes until golden and firm to the touch. Set aside to cool.
- Prepare the cookie cup dough: Preheat oven to 180°C Fan/Gas Mark 6. Grease a 12-hole cupcake tin and line with strips of baking paper. In a stand mixer with paddle attachment, beat butter, caster sugar, and light brown sugar until pale and fluffy (3-5 minutes).
- Add wet ingredients: Mix in the egg and vanilla extract thoroughly.
- Add dry ingredients: Combine plain flour, cinnamon, mixed spice, baking powder, bicarbonate of soda, and salt separately, then add to the mixer and blend until just combined.
- Incorporate chocolate chips: Fold in white chocolate chips until evenly distributed in the dough.
- Shape the cookie cups: Divide dough into 12 equal portions (weigh for accuracy if possible). Roll into balls and place each into cupcake tin holes. Use a small cylinder or pastry tamper to press dough up the sides and flatten the base, creating a hollow center.
- Bake the cookie cups: Bake for 12 minutes or until golden. Immediately after baking, press the centers down again with the shaping tool as they will have risen. Let cool in the tin until handleable, then transfer to a cooling rack to cool completely.
- Assemble the cookie cups: Spoon the cooled stewed apples into each cookie cup and sprinkle with the prepared crumble topping.
- Prepare and apply icing: Mix icing sugar, half teaspoon of apple sauce, and water slowly until desired drizzle consistency. Pipe or drizzle icing over the topped cookie cups.
- Storage: Store leftovers in an airtight container and consume within 3-4 days to maintain freshness.
Notes
- Use regular eating apples that soften well when stewed.
- The crumble topping can be prepared in advance and stored to save time.
- Pressing the cookie cup centers back down immediately after baking is crucial for filling space.
- Using a stand mixer with a paddle attachment helps achieve a fluffy cookie dough but mixing by hand is possible.
- Adjust water in icing slowly to reach piping consistency without becoming too runny.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 375 kcal
- Sugar: 43 g
- Sodium: 175 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 37 mg
