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These Apple Crumb Pie Cookies are a delicious mashup between petite pies and cookies! Buttery, flaky pie crust, juicy, tender apples and a delectable crumb topping make these perfect little cookies super delicious!
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5 from 2 votes

Apple Crumb Pie Cookies

These Apple Crumb Pie Cookies are phenomenal, bite-size pies shaped and sized like cookies! Made with fresh apples and a buttery crumb topping that sends them over the top!
Prep Time20 mins
Cook Time22 mins
Total Time42 mins
Course: Cookies
Servings: 36
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 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

Instructions

  • 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.