Prep time: 20 mins Cook time: 18 mins Total time: 38 mins Serves: 24 cookies
Ingredients
1 pie crust (you can make half that recipe)
5 Granny Smith apples, peeled and diced
¼ cup granulated sugar
1 teaspoon cinnamon
2 tablespoons lemon juice
1 tablespoon cornstarch
1 cup flour
½ cup granulated sugar
½ cup light brown sugar, packed
½ teaspoon kosher salt
⅔ cup rolled oats (not instant)
10 tablespoons cold unsalted butter, diced
Instructions
1. Preheat oven to 350 degrees.
2. Add baking spray or grease regular muffin tin (you’ll use it twice or spray two muffin tins).
3. Cut 24 two inch circles out of your pie crust.
4. If you need to gather your scraps and reroll them to ¼ inch thickness.
5. Add the pie crust to the muffin tins.
6. In a small saucepan add the apples, sugar, cinnamon, lemon juice and cornstarch.
7. Cook for 57 minutes until the apples are softened and thickened.
8. To make the crisp topping, add the flour, ½ cup sugar, ½ cup brown sugar, salt, oats and butter to a bowl and combine with either a hand mixer or pastry cutter.
9. Add one tablespoon of apple filling to each muffin well.
10. Add two tablespoons of the crumble topping on top.
11. I give the tops a quick spray with canola oil, but it is totally up to you. I find it helps hold the topping together.
12. Bake for 1820 minutes.
13. Let cool completely before carefully removing.
Recipe by: Dinner, then Dessert at http://dinnerthendessert.com/applecrispcookies/
