Mini Apple Crisp Cookies

Things that I like about taking walks in the fall:

-Stepping on crunchy leaves.

-Stepping on fallen berries or crab apples. I love the squish they make. :)

-The smell of rotting leaves.

-The beautiful color of the leaves.(I really should have taken my camera to the market with me…)

-Rosy cheeks. :)

And the absolute best thing is coming in to a warm home and digging into a huge bowl of comfort food. Like mac and cheese. Or an enormous bowl of hot-from-the-oven apple crisp. Yum.

So the other day when I had some left over cookie dough and some, let’s say, ripe apples, I decided to make this classic favorite in cookie form. Ohmygosh. Best. Idea. Ever.

And what’s even better, they are a cinch to put together. :)

Mini Apple Crisp Cookies.

Makes about 36 cookies

  • 1/2 recipe sugar cookie dough ( use store bought, your favorite mix, or homemade)
  • 1 apple, peeled and chopped into little bits
  • 4 tbsp cold butter
  • 1/3 c quick oats.
  • 4 tbs brown sugar
  • 2 tbsp cinnamon ( we like ours very cinnamon-y)
  1. In a mini muffin pan, press some dough in the bottom of the cups so that they are about 1/3 the way full.
  2. Drop a couple chunks of apple on top of the dough. Try and center them so that you can see dough all around the apple.
  3. In a bowl, combine the remaining ingredients, mixing together with either or a fork or your (clean) fingers.
  4. Once it has been mixed well, top the apple with some of the crisp mixture. It should look something like this:
  5. Pop them into an oven preheated to 350° F for about 10-14 minutes.
  6. Let them cool for a couple minutes in the pan, then pop them out gently with a knife and either eat warm or let them cool on a rack. I found it much harder to pop them out after they had cooled completely in the pan.

Ice cream optional.

-Mel

 

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Categories: Cookies | Tags: , , , | 3 Comments

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3 thoughts on “Mini Apple Crisp Cookies

  1. Pingback: Terry’s Crown Ruby « ginger bakes

  2. Pingback: 8 Thanksgiving Recipes | ginger bakes

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