apple pie cookies;

apple crisp cookies;

Apple pie filling stuffed in tiny pie crust shells and topped with an oatmeal crumble.

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Continuing on the apple train from our apple picking a couple weeks ago–these are a delicious doozy! Think flatter, bite-sized, baby apple pies! These take a little work but I promise they’re worth it! I was so focused on the apple-y part that I ended up using store bought pie crust to eliminate some extra steps. These would be perfect for your halloween party, as tasty little appertifs or a cute little after dinner dessert.

But let me tell you, I have a new favorite way to make apple pie filling! The secret is another apple picking staple–apple cider. Most apple pie filling recipes suggest using lemon juice and water as a moistener and it keeps the apples from overbrowning and provides some contrast and brightness to the sticky sweet goodness. The trick? Swap in apple cider for the liquid and as it cooks down it just adds to extra thick, concentrated apple flavor. Plus because its already sweet, you probably won’t need to add quite as much sugar! Still, that doesn’t exactly make these healthy. But it does make these cookies extra tasty!

The original recipe over at dinner then dessert suggested 2″ circles, but I found that the topping spilled out and was more likely to caramelize to the muffin tin. So I suggest 2.5″ or so just to let the crust come up the sides a little further. I also toned down the butter as well because with the delicious gloopy apple pie filling, I don’t think the extra moisture is really needed.

Also be careful eating these! It’s so easy to pop these in your mouth, and then…not stop! They do crumble a little so just be careful as you eat them, unless you have a big mouth like me and can fit the whole thing in your mouth at once!

[Print the Recipe]

apple crisp cookies;

Apple pie filling stuffed in tiny pie crust shells and topped with an oatmeal crumble.

Oven Temp: 350°F

Servings: 24

Author: bestwithchocolate.com

4.50 from 2 votes

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Ingredients

Cookies

• 2 refrigerated or frozen pie crusts thawed
• 4-5 apples peeled and diced
• ¼ cup sugar
• 1 tsp cinnamon
• ¼ cup apple cider
• 1 Tbsp cornstarch

Crisp Topping

• 1 cup flour
• ½ cup sugar
• ½ cup brown sugar
• ½ tsp salt
• ⅔ cup rolled oats
• 2 Tbsp cold butter diced

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Instructions

Cookies

• Grease or spray two muffin tins with oil and set aside for later use.
• Peel and finely chop apples, then add them to a small saucepan with sugar, cinnamon, apple cider, and cornstarch.
• Cook for 5-10 minutes or until apples are softened and the mixture thickens.
• While the apples are cooking, cut out 24 2½” circles from the pie crust. Press into the muffin tins.

Crisp Topping

• In a bowl, add the flour, sugar, brown sugar, salt, and oats and mix together. Chop the butter finely and toss together with mixture.
• Fill the pie crusts with apple filling and top with crumble, 1-2 Tbsp. of each.
• Bake for 18-20 minutes and allow cool before removing and serving

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