Enjoy your Apple Crisps in hand-held form with this super delicious Apple Crisp Cookie Cups!
Crisp + Cookies? How could you go wrong? You really can’t when it comes to these Apple Crisp Cookie Cups.
An apple crisp like cookie is baked in a muffin tin and filled with a tasty homemade filling.
These bad boys will the the death of you, when we make this tasty dessert, we cannot stop eating them.
Fall is one of my favorite types of year because allll the apple things are in season, even though I don’t think things need a specific season to be enjoyed.
But trust me when I say that you will absolutely enjoy these Apple Crisp Cookie Cups, to die for!
If you love mashup recipes and treats that you can just eat with your hand, then this recipe needs to be on your must make list soon!
Some of our other favorite apple desserts that we have on our site include: Apple Cinnamon Cake, Glazed Apple Cider Donuts and Apple Cinnamon Muffins.
WHY THIS RECIPE WORKS:
- This makes a large batch, and can also be frozen.
- The homemade apple filling is delicious and complements the oatmeal cups perfectly.
- The addition of a caramel drizzle really sets the flavor apart!
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Unsalted butter
Light brown sugar
Granulated sugar
Eggs
Vanilla extract
Rolled oats
All-purpose flour
Baking powder
Salt
Ground cinnamon
Granny Smith apples
Cornstarch
Ground nutmeg
Caramel sauce for drizzling, optional
HOW TO MAKE APPLE CRISP COOKIE CUPS, STEP BY STEP:
- Preheat your oven to 350 degrees F and spray your 2 12 count muffin tins completely with cooking spray, set aside.
- In the bowl of a stand mixer with the paddle attachment, add 1 cup butter 1 cup light brown sugar and ½ cup granulated sugar.
- Beat on medium speed until the butter is smooth and the sugars are fully combined, about 2 minutes.
- Add the eggs and vanilla extract and beat on medium until they are combined, about 1 minute.
- Then, add the rolled oats, flour, baking powder, salt and 1 teaspoon ground cinnamon. Continue beating on medium speed until all the ingredients are mixed thoroughly.
- Spoon approximately 1 ½ Tablespoons of batter into each muffin cavity and lightly press to flatten.
- Bake for 15-18 minutes. The edges of the cookies will be dark brown, and the middle will be a golden color.
- Remove the pan from the oven. Spray the bottom of a shot glass with non-stick cooking spray and while the cookies are still hot, press the glass into the baked cookie to create a little cup. You may have to spray your glass more than once with the cooking spray to make sure that the glass doesn’t stick to the cookie.
- Once you have the cups, set aside to cool for about 10-15 minutes before removing the cookies from the muffin tin to a cooling rack to cool completely.
- To make the apple filling, In a small skillet, melt the remaining 2 Tablespoons butter over medium heat.
- Add the apples and cook over medium heat for about 8 minutes or until the apples have softened.
- Add the remaining ½ cup brown sugar, ¼ cup granulated sugar, 1 teaspoon of cinnamon, cornstarch and nutmeg to the pan and continue cooking for another 5 minutes. You want the sugars to caramelize.
- Spoon 1-2 Tablespoons of the apple mixture into the cookie cups.
- Drizzle the tops with caramel sauce and serve immediately.
CAN I USE STORE BOUGHT PIE FILLING?
If you want to take an easier route, you can use a store bought apple pie filling.
You will want to make sure to shop it down into smaller bits so it fits in the cookie cups themselves.
I do highly recommend making the filling homemade if you get the chance.
DO I HAVE TO USE GRANNY SMITH APPLES?
If you are not a fan of Granny Smith apples you have other options, so great substitutes include:
- Braeburn
- Honeycrisp
- Golden Delicious
- Gala
- Pink Lady
- Jonagold
Any of these would be a great option to use in place of the Granny Smith apples in this recipe.
CAN I USE INSTANT OATS?
No, you do not want to use instant oats for this recipe. They are not the right size and they cook too quickly.
Make sure that you are using rolled oats for this, I do not recommend substituting anything else.
CAN I FILL THESE WITH OTHER FILLINGS?
Yes, these are great as the “apple crisp” flavor but you can do blueberry filling, fudge filling, strawberry filling, peach filling, etc.
Test out other fillings that you think would go well with the cookie bottom and see what you like best.
HOW TO STORE:
These can be stored in an airtight container in the refrigerator where they will keep for up to 4 days.
You can also freeze these Cookie Cups, I suggest freezing without the caramel drizzle! Place in a single layer in a freezer container and they will keep for up to 2 months.
To defrost, place in the refrigerator overnight or until thawed and then drizzle with sauce and serve.
TIPS AND TRICKS:
- Make sure you are using rolled oats and not instant!
- Let these cool slightly before filling.
- These can be frozen, see above on how to do that.
- The caramel drizzle is optional but highly recommended.
- You can use a store bought apple pie filling, but make sure you have enough and you chop it down into smaller pieces.
- Other apples can be used, see above for some ideas.
- Other fillings can be used, some ideas can be seen above.
When it comes to a delicious Fall dessert, you absolutely cannot go wrong with these Apple Crisp Cookie Cups!
If you like this recipe you might also like:
If you’ve tried these APPLE CRISP COOKIE CUPS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Apple Crisp Cookie Cups
Ingredients
- 1 cup unsalted butter plus 2 Tablespoons for the apples
- 1 ½ cups light brown sugar packed, divided
- ¾ cup granulated sugar divided
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon divided
- 3-4 granny smith apples peeled, cored and finely chopped
- 2 teaspoons corn starch
- ½ teaspoon ground nutmeg
- 3-4 Tablespoons caramel sauce for drizzling optional
Instructions
- Preheat your oven to 350 degrees F and spray your 2 12 count muffin tins completely with cooking spray, set aside.
- In the bowl of a stand mixer with the paddle attachment, add 1 cup butter 1 cup light brown sugar and ½ cup granulated sugar.
- Beat on medium speed until the butter is smooth and the sugars are fully combined, about 2 minutes.
- Add the eggs and vanilla extract and beat on medium until they are combined, about 1 minute.
- Then, add the rolled oats, flour, baking powder, salt and 1 teaspoon ground cinnamon. Continue beating on medium speed until all the ingredients are mixed thoroughly.
- Spoon approximately 1 ½ Tablespoons of batter into each muffin cavity and lightly press to flatten.
- Bake for 15-18 minutes. The edges of the cookies will be dark brown, and the middle will be a golden color.
- Remove the pan from the oven. Spray the bottom of a shot glass with non-stick cooking spray and while the cookies are still hot, press the glass into the baked cookie to create a little cup. You may have to spray your glass more than once with the cooking spray to make sure that the glass doesn’t stick to the cookie.
- Once you have the cups, set aside to cool for about 10-15 minutes before removing the cookies from the muffin tin to a cooling rack to cool completely.
- To make the apple filling, in a small skillet, melt the remaining 2 Tablespoons butter over medium heat.
- Add the apples and cook over medium heat for about 8 minutes or until the apples have softened.
- Add the remaining ½ cup brown sugar, ¼ cup granulated sugar, 1 teaspoon of cinnamon, cornstarch and nutmeg to the pan and continue cooking for another 5 minutes. You want the sugars to caramelize.
- Spoon 1-2 Tablespoons of the apple mixture into the cookie cups.
- Drizzle the tops with caramel sauce and serve immediately.
Notes
- Make sure you are using rolled oats and not instant!
- Let these cool slightly before filling.
- These can be frozen, see above on how to do that.
- The caramel drizzle is optional but highly recommended.
- You can use a store bought apple pie filling, but make sure you have enough and you chop it down into smaller pieces.
- Other apples can be used, see above for some ideas.
- Other fillings can be used, some ideas can be seen above.
Nutrition
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