You’ll love these apple crisp cookie cups that are delicious and easy to make! Caramelized apples and cinnamon cookie cups are a perfect fall treat!
Apple desserts are perfect for any time of the year but especially for fall. You can feel the fall in every bite in today’s recipe; apple crisp cinnamon cookie cups. My cinnamon cookie cups are soft and chewy in the middle and crispy around the edges. I fill my cinnamon oatmeal cookie cups with caramelized apples.
I use my regular cupcake tin to make these delicious cookie cups. If you like, you can make them bite size by using your small tin.
It is very easy to make both the cookie cups and caramelized apples.
Let’s go through the recipe:
How to Make Caramelized Apples
First I peel, core and slice the apples into small pieces. Then I place them into a medium bowl and toss with lemon juice.
Later, I place sugar, cinnamon and nutmeg in a small bowl and mix. In another small bowl, I mix cornstarch with water. I use cornstarch at the end to thicken the mixture.
Next, I place butter into a large pan over medium heat. When the butter melts, I add the apples and stir until the apples start to soften.
Then I add the sugar mixture and stir until the sugar melts. When the mixture starts to boil, I add the cornstarch mixture. I remove it from the heat when the mixture thickens.
How to Make Cinnamon Oatmeal Cookie Cups
First, I combine flour, ground cinnamon, cornstarch and baking soda in a medium bowl and set aside.
Then I place the butter into the mixing bowl of my stand mixer and beat with paddle attachment until it is soft for almost 2 minutes. I add the sugar and cream until light and fluffy. Later, I add the egg and mix until combined. Then, I add the flour mixture and mix until totally incorporated. Finally, I add in the rolled oats and mix well. I scrape down the sides and bottom of the bowl as needed during these steps.
The dough is very sticky. You can use a spoon to fill the muffin tin. I divide the dough into equally 10 pieces(a little more than 2 ½ tablespoons-55grams) and press them onto the bottom and up sides to give a cup shape with a spoon.
I bake them at 350°F(177C°) for 14 minutes or until they are golden brown. When the cookie cups are out of the oven, they are puffed. So, I gently press the center with a small glass to give their cup shape again. I place a parchment paper under the glass to avoid the risk of sticking.
I remove the cookie cups from the edges with a toothpick after they cool in the pan for 15 minutes.
Then I fill the cups with caramelized apples and top with ice cream. I drizzle the caramelized sugar that is left in the pan over ice cream. That’s all. Enjoy!
- 400 g (2 large apples, 3 and 1/3 cups) Granny Smith apples, peeled, cored, cut into small cubes
- 2 teaspoons lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 70 to 105 g (1/3 to 1/2 cup) granulated sugar*
- 30 g ( 2 tablespoons) unsalted butter, at room temperature, cut into cubes
- 1 teaspoon cornstarch
- 1 tablespoon water
- 115 g (1/2) unsalted butter, at room temperature, cut into cubes
- 110 g (1/2 cup) packed light brown sugar
- 50 g (1/4 cup) granulated sugar
- 1 large egg
- 140 g (1 cup) all-purpose flour (dip and sweep)**
- 2 teaspoons ground cinnamon
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 110 g ( 1 cup and 2 tablespoons) rolled oats
Toss the cubed apples with lemon juice in a medium bowl. Set aside the bowl.
Mix sugar, cinnamon and nutmeg in a small bowl and set aside.
In a small bowl, mix cornstarch with water. Set aside the bowl.
Melt the butter in a large pan over medium heat. When the butter melts, add the apples and stir until the apples are getting soft. Then add the sugar mixture. When the sugar melts and the mixture boils, add the cornstarch. Remove from the heat when the sugar thickens.
Preheat the oven to 350°F(177C°). Grease regular size cupcake pan and set aside.
Mix flour, ground cinnamon, cornstarch and baking soda in a big bowl. Set aside.
Place the butter in a large bowl and beat on medium speed for 1 to 2 minutes until it is soft with a hand-held mixer or with paddle attachment if using a stand-mixer. Add in the brown and white sugar and cream on medium speed until light and fluffy. Add the egg, mix well. Then, add flour mixture and mix until it is totally incorporated. Finally, add in the rolled oats and mix well. During these steps, stop the machine and scrape down the sides and bottom of the bowl with rubber spatula as needed to be sure they are all mixed.
The dough will be very sticky. (If you like you can keep the dough in the fridge for almost 30 minutes but actually, you don’t need to as it is easy to give a cup shape even the dough is sticky) Use a spoon to fill the muffin tin. Divide the dough into equally 10 pieces(a little more than 2 ½ tablespoons-55grams). Press them onto bottom and up sides to give a cup shape with a spoon.
Bake for 14 minutes or until they are golden brown. When the cookie cups are out of the oven, they’ll be puffed. Gently press the center with a small glass to give their cup shape again. Place a parchment paper under the glass to avoid the risk of sticking. Remove the cookie cups from the edges with a toothpick after they cool in the pan for 15 minutes.
Fill the cups with caramelized apples. If you don’t eat it immediately, fill the cups when ready to eat as the apples soften the crust.
*I use 105g(1/2 cup) sugar when I top the caramelized apples with ice cream. I drizzle extra caramelized sugar that is left in the pan over ice cream. If you eat it plain, you can use 70g (1/3 cup) sugar.
The calorie information above is an estimate that is provided by an online nutrition calculator.
Update Notes: I originally published this post in May 2017. Today, I update the recipe: besides flour, I use rolled oats to make the cookie cups.