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Apple Crumble Cookie Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 132 reviews
  • Author: Lauren
  • Prep Time: 45 min
  • Cook Time: 12 min
  • Total Time: 57 min
  • Yield: 12 cookie cups
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Description

Delight in these Apple Crumble Cookie Cups, featuring tender spiced apple filling nestled in soft, buttery cookie cups topped with a crisp crumble and a sweet white chocolate drizzle. Perfect for a comforting dessert or an indulgent snack.


Ingredients

Scale

Apple Filling

  • 6 medium apples, peeled, cored and chopped
  • 90 g light brown soft sugar
  • 1 1/2 tsp cinnamon
  • 1 tsp mixed spice
  • 3 tsp cornflour (cornstarch)
  • 10 g unsalted butter

Crumble Topping

  • 2 tsp light brown soft sugar
  • 17 g plain flour
  • 1/8 tsp cinnamon
  • 100 g unsalted butter (softened)

Cookie Cups

  • 100 g unsalted butter (softened)
  • 100 g caster sugar
  • 65 g light brown soft sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 215 g plain flour
  • 1 tsp cinnamon
  • 1/2 tsp mixed spice
  • 1/2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 200 g white chocolate chips

Icing

  • 3 tbsp icing sugar
  • 1/2 tsp sauce from the stewed apples
  • 1/2 tbsp water (add slowly as needed)


Instructions

  1. Prepare the Apple Filling: Peel, core, and chop the apples into small chunks. Place in a pan on low heat with light brown sugar, cornflour, cinnamon, and mixed spice. Stir to combine, cover with a lid, and cook for 10-15 minutes until the apples are soft. Remove from heat and let cool completely.
  2. Make the Crumble Topping: Preheat oven to 180°C fan/Gas Mark 6. Line a baking tray with paper. Combine plain flour, light brown sugar, and cinnamon in a bowl. Rub in the softened butter with your fingers or a fork until the mixture resembles breadcrumbs. Spread on the baking tray and bake for 10-15 minutes until golden and firm to the touch. Let cool.
  3. Prepare the Cookie Dough: Preheat oven to 180°C fan/Gas Mark 6. Grease a 12-hole cupcake tin and line each hole with strips of baking paper. Using a stand mixer with paddle attachment, beat butter, caster sugar, and light brown sugar until fluffy and pale, about 3-5 minutes. Add egg and vanilla extract, mixing well.
  4. Incorporate Dry Ingredients: Add plain flour, cinnamon, mixed spice, baking powder, bicarbonate of soda, and salt to the wet mixture. Mix until just combined. Fold in white chocolate chips until evenly distributed.
  5. Shape Cookie Cups: Divide dough into 12 equal portions by weight. Roll each into a ball and place into cupcake tin holes. Use a small cylinder-shaped tool (rolling pin end, bottle base, or pastry tamper) to press dough up sides and base, creating a cavity in the center.
  6. Bake Cookie Cups: Bake for 12 minutes or until golden. The centers will rise; immediately press them back down with the shaping tool upon removal from the oven. Let cool in the tin until manageable, then transfer to a rack to cool completely.
  7. Assemble the Cups: Spoon the cooled stewed apple filling into each cookie cup, then top with crumble. Mix icing sugar, apple sauce, and water until smooth, adjusting water quantity to desired consistency. Pipe or drizzle icing over the tops.
  8. Storage: Store leftover cookie cups in an airtight container and consume within 3-4 days.

Notes

  • Use regular eating apples for best texture in the filling.
  • The crumble topping adds a perfect crunchy contrast to the soft apple and cookie base.
  • Pressing down centers after baking ensures a perfect cup shape for filling.
  • White chocolate chips add sweetness and creaminess complementing the apple spices.
  • Store in an airtight container to maintain freshness up to 4 days.

Nutrition

  • Serving Size: 1 cookie cup
  • Calories: 375 kcal
  • Sugar: 43 g
  • Sodium: 175 mg
  • Fat: 14 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 62 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 37 mg