Dutch Apple Pie Cookies (Print Version)
Buttery crust, spiced apples, and crumbly streusel combine in bite-sized desserts perfect for sharing.
# Ingredients:
→ Pie Crust
01 -
1 roll of refrigerated pie dough (e.g., Marie Callender's)
→ Apple Filling
02 -
5 small Granny Smith apples, peeled, cored, and finely diced
03 -
1/4 cup granulated sugar
04 -
1 teaspoon ground cinnamon
05 -
2 tablespoons lemon juice
06 -
1 tablespoon cornstarch
→ Streusel Topping
07 -
2 1/4 cups all-purpose flour
08 -
2/3 cup brown sugar
09 -
2/3 cup granulated sugar
10 -
2/3 cup old-fashioned oats
11 -
Pinch of salt
12 -
14 tablespoons butter, melted (3/4 cup + 2 tablespoons)
# Directions:
01 -
Preheat oven to 350°F (175°C). Spray wells of a standard-size muffin tin with nonstick spray. Roll out dough on a lightly floured surface and cut out circles about 2 inches in diameter, using the rim of a cup. Re-roll unused dough and cut additional circles. Place each circle at the bottom of muffin wells.
02 -
Combine diced apples, sugar, cinnamon, lemon juice, and cornstarch in a medium saucepan. Cook on medium heat, stirring occasionally, for 5-10 minutes until apples soften slightly and juices thicken. Remove from heat.
03 -
Add about one tablespoon of the apple filling to each circle of pie dough in the muffin tin.
04 -
Mix flour, brown sugar, granulated sugar, oats, and salt in a medium bowl. Add melted butter and mix until fully incorporated.
05 -
Add a heaping tablespoon of streusel topping to each muffin well, gently patting it over the apples.
06 -
Bake in the preheated oven for 17-19 minutes. Allow the cookies to cool in the muffin tin for at least 10-15 minutes before removing. Use a dull knife to carefully remove them, then transfer to a wire rack to cool completely.
# Notes:
01 -
Gather and re-roll pie dough scraps to maximize usage.
02 -
Use a dull knife to gently loosen cookies from the muffin tin to avoid breaking them.