Apple Crisp Cookies

• Vegetarian

• Produce

  • 5 Granny smith apples

• Breakfast Foods

  • 2/3 cup Rolled oats

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 1/2 cup Brown sugar, light packed
  • 1 tsp Cinnamon
  • 1 tbsp Cornstarch
  • 1 cup Flour
  • 3/4 cup Granulated sugar
  • 1/2 tsp Kosher salt

• Bread & Baked Goods

  • 1 Pie crust

• Dairy

  • 10 tbsp Butter, unsalted

Found on dinnerthendessert.com

Description

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

Directions

• Preheat oven to 350 degrees.
• Add baking spray or grease regular muffin tin (youll use it twice or spray two muffin tins).
• Cut 24 two inch circles out of your pie crust.
• If you need to gather your scraps and re-roll them to ¼ inch thickness.
• Add the pie crust to the muffin tins.
• In a small saucepan add the apples, sugar, cinnamon, lemon juice and cornstarch.
• Cook for 5-7 minutes until the apples are softened and thickened.
• 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.
• Add one tablespoon of apple filling to each muffin well.
• Add two tablespoons of the crumble topping on top.
• 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.
• Bake for 18-20 minutes.
• Let cool completely before carefully removing.