Apple Crisp Cookie Cups
Apple Crisp Cookie Cups are mini sugar cookie shells filled with warm, cinnamon-spiced apples — like a bite-sized apple crisp meets mini apple pie. This easy semi-homemade dessert is perfect for fall, Thanksgiving, or holiday parties.
Equipment
- 1 baking spray baking spray, spray cooking oil or butter to grease the pan
- 1 muffin tin standard size, you can cook them all at once if you have two 12 muffin pans.
- 1 skillet
- 1 Spatula
- 1 Large bowl
- 1 Wire cooling rack
Ingredients
- 5 medium apples I used Granny Smith apples
- 1 teaspoon cinnamon
- ¼ cup white granulated sugar
- ¼ cup brown sugar
- ¼ teaspoon nutmeg
- 1 tablespoon cornstarch
- 2 tablespoon butter
- ½ cup water
- 16.5 ounces sugar cookie dough I used refrigerated dough from the grocery store.
Instructions
- Peel apples, then dice into small bite-sized pieces about a quarter inch. Place apple pieces in a large mixing bowl. Add cinnamon, nutmeg, corn starch, brown sugar and white sugar to the apples. Toss well to coat the apples evenly.5 medium apples, 1 teaspoon cinnamon, ¼ cup brown sugar, ¼ teaspoon nutmeg, 1 tablespoon cornstarch, ¼ cup white granulated sugar
- Place a large skillet over medium heat. Melt the butter, then add the apple mixture. Cook apples for 2-3 minutes or until they just begin to soften.2 tablespoon butter
- Pour water into apple mixture. Continue to cook apples over medium heat for about 10 minutes, stirring frequently. The apples will begin to caramelize and the liquid will begin to thicken. Then remove apples from the heat and set to the side.½ cup water
- Preheat the oven to 350. Butter a muffin pan, or spray well with non-stick cooking spray or baking spray.
- Scoop 1 1/2 tablespoon scoops of cookie dough into the bottom of the muffin tins. Press the dough in the bottom of each muffin tin. Mold the dough up the sides of the muffin tin about ¾ of the way to the top. The dough layer will feel thin, but don't worry it will thicken as it bakes.16.5 ounces sugar cookie dough
- Place the muffin pan in the oven. Bake for 11-12 minutes or until the edges of the dough just start to turn a light golden brown. Allow the cookie cups to cool in the pan for about 10 minutes. With the edge of a spatula or butter knife, gently loosen and remove the cookie cups to cool completely on a wire rack, about 20 minutes.
- Once cool, scoop the apple mixture into the center of each cookie cup to fill. Then enjoy cold, or can also be served warm
Notes
Serve warm with a scoop of vanilla ice cream or a drizzle of caramel for the ultimate fall dessert.
Nutrition
Calories: 197kcal | Carbohydrates: 33g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 98mg | Potassium: 110mg | Fiber: 2g | Sugar: 23g | Vitamin A: 86IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg