Apple Crumble Cookie Cups Recipe

If you’re on the lookout for a dessert that’s bursting with cozy fall flavors but easy enough to whip up any day, then I have just the thing for you. This Apple Crumble Cookie Cups Recipe is one of my all-time favorites because it’s like having your apple crumble and cookie in one delightful bite. Imagine stewed cinnamon-spiced apples nestled inside soft, buttery cookie cups, topped with a crumbly golden topping and a drizzle of sweet icing – pure heaven! Keep reading, and I’ll walk you through every step so you can enjoy these irresistible treats at home.

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Ingredients You’ll Need

I love how these ingredients work together—the fresh apples keep it fruity and fresh, while the spices add that signature warm note, and the combination of sugars gives the cookie cups a perfectly balanced sweetness. When shopping, look for firm eating apples like Gala or Braeburn to keep your filling from turning mushy.

• Apples: Medium-sized, regular eating apples work best for a tender, chunky filling.
• Light brown soft sugar: Adds moistness and caramel-like flavor to both filling and cookie dough.
• Cinnamon: The star spice that brings that classic apple pie vibe.
• Mixed spice: Adds depth with subtle hints of nutmeg, cloves, and allspice.
• Cornflour (cornstarch): Helps thicken the apple filling so it’s not runny.
• Butter (unsalted): Use softened for dough and chunks for crumble to get the right texture.
• Plain flour: The base for the crumble and cookie dough.
• Caster sugar: Combines with light brown sugar for balance in the cookie cups.
• Egg (large): Binds the cookie dough together perfectly.
• Vanilla extract: Enhances the overall sweet aroma.
• Baking powder & bicarbonate of soda: Give the cookie cups a light rise without being cakey.
• Salt: Just a pinch to balance the sweetness and enhance flavors.
• White chocolate chips: Melt slightly in the oven adding creamy bursts inside each cookie cup.
• Icing sugar, sauce from stewed apples, and water: For that sweet drizzle finishing touch.

Variations

I’m a big fan of tweaking this Apple Crumble Cookie Cups Recipe to keep things exciting. Don’t be afraid to experiment—you might find a new family favorite!

• Swap the White Chocolate: I once swapped white chocolate chips for chopped pecans and cinnamon chips—it gave the cookie a lovely crunch and extra spice kick.
• Make it Gluten-Free: Use gluten-free plain flour for the cookie cups and crumble if you need to accommodate dietary needs without sacrificing taste.
• Spice It Up: Add a touch of ground ginger or cardamom for a more exotic twist—I found it pleasantly surprising.
• Switch Apples: Try tart apples like Granny Smith for a tangier filling; just adjust sugar to taste since they’re less sweet.

How to Make Apple Crumble Cookie Cups Recipe

Step 1: Cook Your Apple Filling Until Perfectly Soft

Start by peeling, coring, and chopping your apples into small chunks—this helps them cook evenly and ensures they hold their shape nicely inside the cookie cups. Pop them into a pan on low heat with your light brown sugar, cornflour, cinnamon, and mixed spice. Stir everything gently, then cover and let them simmer for 10 to 15 minutes until tender. Don’t rush this part—letting the apples cool completely afterward is key to avoid mushy cookie cups and keep the flavors intact.

Step 2: Make the Golden Crumble Topping

While the apples are cooking, preheat your oven to 180°C fan (Gas Mark 6). Mix plain flour, light brown sugar, and cinnamon in a bowl, then rub in the butter with your fingertips until the mix looks like coarse breadcrumbs. Don’t just use a fork—your hands do a better job here! Spread this on a lined baking tray and bake for about 10–15 minutes until it turns golden and firm. Oh, that smell! Make sure to let it cool so it crisps up perfectly when used as a topping.

Step 3: Whip Up the Cookie Cup Dough

Next, grease a 12-hole cupcake tin and line it with strips of baking paper for easy removal later. Using a stand mixer or hand mixer, beat the softened butter with caster sugar and light brown sugar until pale and fluffy—this usually takes around 3 to 5 minutes. Then add in the egg and vanilla extract and mix well. Now sift in the flour, cinnamon, mixed spice, baking powder, bicarbonate of soda, and salt, and fold everything together.

Stir in the white chocolate chips last for those magical melty pockets. Divide the dough into 12 equal balls—you can weigh them for uniformity. Press each dough ball into your lined cupcake tins with a small rolling pin end or a pastry tamper, pushing it up the sides and lightly shaping a little well to hold the filling later.

Step 4: Bake and Shape Your Cookie Cups

Bake for about 12 minutes until golden. The tough bit? The centers will puff up while baking, but don’t panic—take the same tool you used to shape the cups and press gently right after removing them from the oven. This keeps the indentations for your apple filling. Once cool enough to handle, pop them out of the tin and let them finish cooling on a rack.

Step 5: Assemble with Love

Fill each cookie cup with the stewed apple mixture, then sprinkle your crumble topping generously over each one.

For a pretty finish, mix icing sugar with a bit of apple sauce from your stewed filling plus a touch of water until you get a drizzle-able consistency. Pipe or drizzle this over the crumble and let it set slightly before serving.

How to Serve Apple Crumble Cookie Cups Recipe

Garnishes

I love topping these cookie cups with a light dusting of cinnamon or extra icing sugar for a festive look. Sometimes I add a small fresh mint leaf or a thin apple slice to make them look extra pretty whenever guests pop by.

Side Dishes

These cookie cups pair wonderfully with a scoop of vanilla ice cream or some whipped cream on the side. For a cozy touch, a hot cup of spiced chai or coffee really completes the experience.

Creative Ways to Present

When I made these for a friend’s birthday, I served them on a wooden platter with cinnamon sticks and fresh apple slices surrounding the cookie cups—made for a charming, rustic dessert display everyone admired. If you want to go all-out, consider serving in individual mini tart tins so they look like little pies!

Make Ahead and Storage

Storing Leftovers

I keep leftover cookie cups in an airtight container at room temperature for up to 3-4 days. I recommend squeezing out any extra moisture from the apples before filling if you plan to store them, to preserve that delightful cookie crunch.

Freezing

I’ve frozen these cookie cups (unfilled) wrapped individually in plastic wrap and stored in a freezer bag. When ready, thaw them overnight in the fridge, then add fresh apple filling and crumble topping for the best results—freezing filled cups can make the filling watery.

Reheating

To reheat leftover filled cookie cups, pop them in a 160°C oven for 5-7 minutes to warm through without melting the crumble too much. This brings back that freshly-baked charm while keeping textures intact.

FAQs

Final Thoughts

I absolutely love how this Apple Crumble Cookie Cups Recipe brings together the best of two beloved desserts in one neat package. When I first tried making these, I was blown away by how the textures and flavors complimented each other so perfectly. Whether you’re baking for a holiday, a casual weekend treat, or to impress friends over coffee, these cookie cups always deliver smiles. Give it a try—you’ll find yourself making these over and over again!

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