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)
- In a mini muffin pan, press some dough in the bottom of the cups so that they are about 1/3 the way full.
- 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.
- In a bowl, combine the remaining ingredients, mixing together with either or a fork or your (clean) fingers.
- Once it has been mixed well, top the apple with some of the crisp mixture. It should look something like this:
- Pop them into an oven preheated to 350° F for about 10-14 minutes.
- 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.