Indulging in the cozy flavors of autumn has never been easier than with these irresistible Apple Crisp Cookies. With a buttery pie crust base, a gooey apple filling, and a golden oat crumble topping, each bite brings together the best parts of a traditional apple crisp—but in cookie form. These mini treats are ideal for fall gatherings, bake sales, or simply a cozy snack on a crisp day.
Why You’ll Love This Recipe
I love how these Apple Crisp Cookies combine the nostalgic taste of homemade apple crisp with the ease and portability of cookies. They’re portioned just right for sharing (or not!), and they’re baked in a muffin tin, so they hold their shape beautifully. The tartness of Granny Smith apples balances the sweet crumble, and the crisp topping adds the perfect amount of texture. It’s a dessert I keep coming back to every fall season.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pie crust (half a standard recipe)
5 Granny Smith apples, peeled and diced
1/4 cup sugar
1 teaspoon cinnamon
2 tablespoons lemon juice
1 tablespoon cornstarch
1 cup flour
1/2 cup sugar
2/3 cup rolled oats (not instant)
1/2 cup light brown sugar, packed
10 tablespoons cold unsalted butter, diced
1/2 teaspoon kosher salt
Directions
Preheat and Prepare: I preheat the oven to 350°F and grease a regular muffin tin to keep the cookies from sticking.
Prepare the Pie Crust: I roll out the pie crust and cut it into 24 two-inch circles, pressing them gently into the muffin tin wells to form the cookie base.
Make the Apple Filling: In a saucepan, I combine the diced apples, 1/4 cup sugar, cinnamon, lemon juice, and cornstarch. I cook it over medium heat for 5–7 minutes until the apples soften and the mixture thickens slightly.
Make the Crisp Topping: In a bowl, I mix flour, sugar, brown sugar, salt, oats, and diced butter. Using my fingers or a pastry cutter, I work the mixture until it turns crumbly.
Assemble the Cookies: I spoon about one tablespoon of the apple filling into each muffin well, then top it with two tablespoons of the crisp topping. A light spray of canola oil over the top helps it crisp up nicely.
Bake: I bake the cookies for 18–20 minutes, until the tops are golden and the filling bubbles.
Cool and Serve: I let them cool slightly in the tin before transferring them to a wire rack. These taste amazing warm or at room temperature.
Servings and timing
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serving Size: 24 cookies
Calories per Serving: 164 kcal
Variations
I sometimes add a pinch of nutmeg to the filling for extra warmth.
For a nutty twist, I mix chopped pecans or walnuts into the crisp topping.
If I want to make these gluten-free, I use a gluten-free flour blend and certified gluten-free oats.
I occasionally swap the pie crust with graham cracker crust for a different base flavor.
A drizzle of caramel over the finished cookies makes them feel extra indulgent.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to a week. For a warm treat, I reheat them in the oven at 300°F for about 5 minutes or microwave them for 15–20 seconds. They also freeze beautifully—just wrap them individually and thaw as needed.
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- No Bake Peanut Butter Oat Cups (4 Ingredients!)
- Cherry Pie Cookie Cups
FAQs
What kind of apples work best for these cookies?
I prefer Granny Smith apples because of their tartness, which balances the sweetness of the crumble topping. However, Honeycrisp or Braeburn also work well.
Can I use store-bought pie crust?
Yes, I often use store-bought pie crust when I’m short on time. It works just as well as homemade for this recipe.
Can I make these ahead of time?
Absolutely. I sometimes make the filling and topping a day ahead and assemble just before baking. Baked cookies also keep well for a few days.
Can I use cupcake liners instead of greasing the tin?
Yes, I’ve used cupcake liners before and they make cleanup easier, especially if I’m taking them to a party or sharing.
Why are my cookies sticking to the muffin tin?
If I forget to grease the tin well or don’t let the cookies cool slightly before removing, they can stick. Greasing thoroughly and using a small offset spatula helps get them out easily.
Conclusion
These Apple Crisp Cookies are everything I love about fall baking—warm, cozy, and full of comforting flavors. With the flaky crust, sweet-tart apple filling, and crisp buttery topping, each bite is a mini version of a classic dessert. Whether I’m baking them for a special occasion or just because, they never fail to impress.
📖 Recipe:
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Apple Crisp Cookies
- Total Time: 40 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Indulge in the cozy flavors of fall with these irresistible Apple Crisp Cookies. Featuring a buttery pie crust base, gooey spiced apple filling, and golden oat crumble topping, these mini apple desserts are the perfect fusion of apple crisp and cookies. Ideal for autumn gatherings, bake sales, or a cozy snack, this easy apple dessert is a crowd-pleaser!
Ingredients
1 pie crust (half a standard recipe or store-bought)
5 Granny Smith apples, peeled and diced
1/4 cup sugar
1 teaspoon cinnamon
2 tablespoons lemon juice
1 tablespoon cornstarch
1 cup all-purpose flour
1/2 cup sugar
2/3 cup rolled oats (not instant)
1/2 cup light brown sugar, packed
10 tablespoons cold unsalted butter, diced
1/2 teaspoon kosher salt
Instructions
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Preheat oven to 350°F and grease a 24-cup muffin tin.
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Prepare crust: Roll out pie crust and cut into 24 two-inch circles. Press into muffin tin wells to form the cookie base.
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Make apple filling: In a saucepan, combine apples, 1/4 cup sugar, cinnamon, lemon juice, and cornstarch. Cook over medium heat for 5–7 minutes, until thickened.
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Make crumble topping: In a bowl, mix flour, sugar, brown sugar, oats, salt, and diced butter. Blend with fingers or a pastry cutter until crumbly.
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Assemble cookies: Spoon 1 tablespoon of apple filling into each muffin well, then top with 2 tablespoons of crumble topping. Lightly spray tops with canola oil.
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Bake: Bake for 18–20 minutes or until tops are golden and filling is bubbling.
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Cool: Let cool in tin before transferring to a wire rack. Serve warm or at room temperature.
Notes
Add a pinch of nutmeg for extra warmth.
For a nutty twist, mix in chopped pecans or walnuts to the crumble.
Use gluten-free flour and oats to make this gluten-free.
Swap crust with graham cracker base for variety.
Drizzle with caramel sauce for added indulgence.
Store in an airtight container for 3 days at room temp or up to a week in the fridge. Freeze individually for longer storage.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 164 kcal
