Desserts

APPLE CRISP COOKIE CUPS

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These apple crackers are filled with classic oat cookies and homemade apple waffles to make perfect food comfort.

I always thank my friends and family who helped me with my recipe ideas. Sometimes I list the things I want to bake, but I definitely run out, then in a panic, I make suggestions to people.
The idea for these crunchy biscuit cups came from my friend Shurai, who loves caramel cups so much that she wants to come up with alternatives that I can make and eat. Who should I refuse?

I know technically, apples and apple pie are like autumn sweets, but in reality, for apple pie, there is no bad time right now. These cups apple cracker are very easy to make. I used the cookie recipe for oatmeal, minus chocolate chips as “crust”.
I used a tablespoon of biscuit to split the dough into a small jar of cakes, then bake it, then took it out of the oven, and pressed a small container in the center of each container. You should do this while cookies remain hot, so be careful not to burn yourself.
Filling the apple pie is also very easy to cut some apples, put them in a saucepan with some ingredients and cook until tender. You need to cool the cookies completely and fill the apple pie before collecting. I made it all day, but as long as everything is great, you can prepare it on the same day.
I put a simple glass on some of them, but you can use whipped cream or ice cream if you like. Or eat it directly like me.

I recommend baking biscuit cups in the microwave for a few seconds to get the texture and texture of fresh apples. Children will love this. Bite sized and delicious!

You will love these apples break down cookies cups. It is delicious all year round!

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APPLE CRISP COOKIE CUPS


  • Author: admin
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours

Description

These apple crackers are filled with classic oat cookies and homemade apple waffles to make perfect food comfort.


Scale

Ingredients

Apple Pie Filling

  • pinch ground nutmeg
  • 1/2 cup light brown sugar packed
  • pinch salt
  • 1/2 cup granulated sugar
  • 2 cups water
  • 1 Tbsp lemon juice
  • 1/4 cup cornstarch
  • 1 tsp ground cinnamon
  • 6 cups Granny Smith apples 4-5 apples, peeled and chopped

Oatmeal Cookie Cups:

  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1 1/2 cups all-purpose flour
  • 3 cups rolled oats
  • 1/2 tsp sea salt
  • 1 cup light brown sugar packed
  • 1 tsp baking soda
  • 2 large eggs room temperature
  • 2 tsp vanilla
  • 1 cup unsalted butter room temperature

Sugar Glaze:

  • 1 Tbsp water
  • 1 cup powdered sugar

Instructions

Apple Pie Filling:

  • Toss apples and lemon juice in a medium bowl, set aside.
  • In a medium saucepan, combine sugars, cornstarch, and spices. Pour in water. Cook over medium heat until boiling. Cook for 2 minutes. Add apples, bring back to a boil. Simmer until tender (10-15mins). Cool completely.

Oatmeal Cookie Cups:

  • In a medium bowl, whisk flour, cinnamon, baking soda, and salt. Set aside.
  • In the bowl of an electric mixer, beat butter and sugars on med-high until pale and fluffy (approx. 3 minutes).
  • Add eggs one at a time, fully incorporating after each addition, and beat on high for 1 minute. Add vanilla.
  • Turn mixer to low and add flour mixture, mix until combined. Add oats and mix until just combined.
  • Spray 2 regular sized muffin tins with cooking spray. Using a large cookie scoop (3 Tbsp) scoop dough into muffin tins, press down and push up the sides to create cups.
  • Preheat oven to 350°F. Bake cookie cups for approx. 15mins or until browned and mostly set.
  • Remove from oven and (if needed) immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 15mins, then place on wire rack to cool completely.

Assembly:

  • Using a tablespoon, fill each cookie cup with apple pie filling. Drizzle with sugar glaze if desired.

Notes

  • Best served warm. I recommend microwaving them for 10-15 seconds to heat up!
  • The drizzle is optional, but adds another hit of sweetness.
  • These freeze very well! Store in fridge for up to 5 days or in freezer (in an airtight container) for 1-2 months.
  • The cookie part will soften over time as it sits with the filling.
  • Cuisine: Cookie, Tart

Nutrition

  • Calories: 259 kcal
  • Sugar: 27 g
  • Sodium: 114 mg
  • Fat: 8 gr
  • Saturated Fat: 5 g
  • Carbohydrates: 43 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 35 mg

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