Apple Crumb Pie Cookies combine a Dutch apple pie with a petite and sweet cookie in this fabulous mashup! You won’t be able to eat just one!
So we’re back in summer 2.0 and it’s horrible.
Mother Nature teased us Sacramentans with gorgeous, crisp fall weather, then a brief interlude into winter, and now we’re back to 90 degree days. I can’t stand it, and neither can my head (barometric pressure migraines, anyone?).
But that is not stopping my will to share ALL the fall-related foods. Trust me, the weather may be flaky and indecisive but I certainly am not. Fall flavors are my jam, people. I will never turn my back on them, especially since it is October and we’re basically Christmas shopping already.
(Yes, I bought my first two Christmas presents. Sue me).
So prepare for a continued influx of all things fall and winter related. To be honest, though – this is some of the last of my fall stuff. I’m gearing up for Thanksgiving and Christmas and there is barely any time left for a food blogger who preps in advance.
One fall recipe on the docket are these irresistible Apple Crumb Pie Cookies! Let me tell ya all about them!
For one, they are one of the many delicious recipes in my cookbook, Two in One Desserts, but I just HAD to share them here with you today! They’re one of my favorite recipes in the book because they’re easy and I love the mashup between pie and cookie!
So technically, if you want to be super critical, they’re basically petite pies baked inside of a muffin tin. But I like calling them cookies because they’re about the same size of your average cookie, are handheld and portable like a cookie, and because pie cookies sound incredible. Also, stop being so critical, kthanksbye.
You can totally make these with apple pie filling for a seriously easy shortcut! If using apple pie filling, cut the apples into smaller pieces so they fit into the cookies better. You are also welcome to use your own pie dough recipe, but I like the simplicity of refrigerated pie crusts. No one will know you started with a prepared pie crust, I promise!
The crumb topping is what sends these cookies over the top! It’s entirely homemade from scratch with your regular crumb topping ingredients: flour, brown sugar, oats, butter. If you’d like, you could also add in some finely chopped nuts – pecans would be especially delicious!
And it’s almost a requirement that you drizzle some caramel on top. Just sayin’.
Apple Crumb Pie Cookies
- One (2-count package) refrigerated pie crusts at room temperature
- 2 medium Granny Smith apples peeled, cored and finely diced
- 1 large Honeycrisp apple peeled, cored and finely diced
- 6 Tablespoons butter
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon cornstarch
- FOR THE CRUMB TOPPING:
- 2 cups all-purpose flour
- 3/4 cup brown sugar
- 2/3 cup granulated white sugar
- 3/4 cup old-fashioned oats
- 1 teaspoon ground cinnamon
- 2 sticks butter melted
- Preheat oven to 350 degrees F. Liberally spray three 12-cavity muffin tins with cooking spray; set aside.
- First, make your apple filling: In a medium saucepan, combine the finely diced apples, butter, brown sugar, granulated sugar, cinnamon and cornstarch together over medium-heat. Cook and stir until bubbling and thickened and apples are tender, about 5-7 minutes. Cool for about 10 minutes.
- Unroll one pie crust at a time and use a 2 & 1/2" biscuit cutter to cut circles from the pie crust. You should get about 12 circles per pie crust, so 24 in total. Reroll the pie crusts and cut out additional circles of dough for a total of 36 circles.
- Press each circle into the bottom and slightly up the sides of each muffin cavity. Top with a heaping Tablespoonful of the apple mixture.
- For the crumb topping: Mix together the flour, brown sugar, granulated sugar and oats in a medium bowl. Pour in the melted butter and toss together until moistened. Drop 2-3 Tablespoonfuls of the crumb mixture on top of the apples in each muffin cavity, gently pressing the crumb mixture down into the cup to compact it some.
- Bake for 18-22 minutes or until the tops are light golden brown and the centers are bubbly. Remove from the oven and allow the cookies to cool in the muffin tins for about 15-20 minutes before removing. To remove, gently run the tip of a plastic knife around the edges and slightly under the bottoms of the cookies. They should pop right out.
You are going to flip for these awesome cookies!
Have a super sweet day!