Mini Apple Pie Cookie Cups (Printable Version)
# What You'll Need:
→ Cookie Crust
01 -
1 roll (about 454 g) refrigerated sugar cookie dough
02 -
Nonstick baking spray, for greasing the muffin tin
→ Apple Filling
03 -
2 medium apples (such as Granny Smith and Honeycrisp), peeled, cored, and chopped (about 220 g total)
04 -
15 g unsalted butter
05 -
10 g all-purpose flour
06 -
25 g brown sugar
07 -
10 g granulated sugar
08 -
3 g apple pie spice
→ Crumb Topping
09 -
28 g cold unsalted butter, cut into small cubes
10 -
30 g brown sugar
11 -
22 g all-purpose flour
12 -
2 g ground cinnamon
→ Optional Toppings
13 -
Caramel sauce, to serve
14 -
Vanilla ice cream, to serve
15 -
Whipped cream, to serve
# Step-by-Step Directions:
01 -
Preheat the oven to 175°C. Grease a standard 12-cup muffin tin with nonstick baking spray.
02 -
Divide the sugar cookie dough into 12 equal pieces. Press each piece firmly and evenly into the bottom and up the sides of each muffin well to form mini crusts.
03 -
Bake the moulded cookie crusts for 10 minutes. Remove from the oven and allow to cool in the pan for 5 minutes.
04 -
Meanwhile, melt butter in a skillet over medium heat. Add chopped apples and cook for 5 minutes, stirring occasionally. Sprinkle over the flour, brown sugar, granulated sugar, and apple pie spice. Stir well, then cook an additional 3 minutes until the mixture thickens slightly. Remove from heat.
05 -
In a bowl, combine cold butter, brown sugar, flour, and cinnamon. Use a fork to mix until the mixture resembles coarse crumbs.
06 -
Divide the apple filling evenly among the partially cooled cookie cups in the muffin tin. Sprinkle crumb topping generously over each filled cup.
07 -
Return the muffin tin to the oven and bake for 10 minutes, or until the crumb topping is golden brown.
08 -
Allow cups to cool in the tin for 10 minutes. Carefully transfer to a wire rack. Serve warm, topped with ice cream, caramel sauce, or whipped cream as desired.
# Helpful Notes:
01 -
For easy unmoulding, run a butter knife or offset spatula around the edges before lifting out the cookie cups.
02 -
Store cooled cups in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
03 -
To freeze, arrange cooled cups on a tray, freeze until firm, then store layered with parchment in an airtight container for up to 3 months.