Apples, cinnamon, butter- what’s not to love about apple crumble? In these mini cookie versions you get all that flavor but in a pint-sized package that’s excellent for parties and get togethers. No cutting individual portions and getting out the little desert plates. Serve these Apple Crumble Cookies in their parchment or cupcake liners and you even have a little serving vessel built right in!
Even though these are called cookies, they are functionally like tiny pies with a rich crumble or streusel topping. And so we need a pie crust base.
I tested out those pre-cut mini pie crusts from the store. I found them to be a bit too big for the muffin pans. They also left pointed edges that stuck up a bit high and were likely to brown before the bottom crust was fully baked. For that reason I recommend using a plain pie crust (homemade or store bought- your choice) and a 3″ circular cookie or scone cutter to make the bases of these cookies.
Use the bottom of an upturned mug or glass that matches the size of the smallest part of your muffin tin slots. Place your cut out dough over it and press down to make a 3D shape. Then it will be easier to drop into the cupcake liner without wrinkling it.
The filling is a mouthwatering mixture made with Granny Smith apples. Their natural tartness works well with the sweetness of the brown sugar in this filling.
I have also tested this recipe with pears and it’s amazing that way as well. If you decide to use pears reduce the cook time on the stovetop since they are much softer than apples.
After filling the cups top them with a delicious crumble topping that you make in the food processor. It doesn’t get any easier than that.
Once these have been baked you can leave them in their liners or serve them piled up on a plate.
Each bite of these little Apple Crumble Cookies is filled with the flavors of brown sugar, butter, and cinnamon – the perfect comfort food dessert in conveninent handheld form.
Apple Crumble Cookies
Diet: Vegetarian
For the topping:
- 5 tablespoons unsalted butter, melted
- 1/2 cup all-purpose flour, plus extra for flouring
- 1/3 cup light brown sugar
- 1/2 teaspoon cinnamon
- pinch salt
For the filling:
- 3 Granny Smith apples peeled, and finely diced
- 3 tablespoons brown sugar
- 2 tablespoons unsalted butter
- 1 teaspoon lemon juice
- pinch salt
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon pinch nutmeg
- 3/4 teaspoon cinnamon
- 2 (9”) pie crusts, at room temperature
Preparation
- Add topping ingredients to stand mixer or food processor. Combine until sandy mixture forms. Spread on lined baking sheet. Cover and refrigerate for 20 minutes or up to overnight.
- While topping chills add apples, brown sugar, butter, lemon juice, salt, cardamom, nutmeg, and cinnamon to saucepan. Heat over medium and cook until bubbling for 5-10 minutes. Pour into metal or ceramic bowl. Allow to cool for 15 minutes.
- Preheat oven to 350˚F. Roll out pie crust on floured work surface. Cut out circles slightly larger than muffin tins, about 3” across. Re-roll dough scraps as needed.
- Press a circle of dough around a mug the same diameter of the muffin slots and mold to shape. Place in cupcake liner and put into muffin tin slot. The dough should go up the sides about half an inch. Place some filling on top and then add topping. Repeat until all ingredients have been used.
- Bake for 20 minutes or until edges of crusts are just beginning to turn golden brown. Allow to cool for 20 minutes before serving.
Recipe adapted from J More.