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Apple Pie Oatmeal Cookie Cups with Streusel

Apple pie oatmeal cookie cups have chewy oat cookie shells filled with tender, cinnamon-spiced apples and topped with crisp streusel. Bake the cups in a muffin pan, press in their centers while warm, then fill once everything has cooled.
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Prep Time 25 minutes
Cook Time 31 minutes
Cooling 10 minutes
Total Time 1 hour 6 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Streusel, apple filling, and cookie cups
  • 1.25 cup all-purpose flour divided (1/4 cup for the streusel and 1 cup for the cookie cups)
  • 1.625 cup old-fashioned rolled oats divided (2 tablespoons for the streusel and 1 1/2 cups for the cookie cups)
  • 1 cup light brown sugar packed, divided (2 tablespoons for the streusel, 2 tablespoons for the filling, and 3/4 cup for the cookie cups)
  • 1.25 tsp ground cinnamon divided (1/4 teaspoon for the streusel, 1/2 teaspoon for the filling, and 1/2 teaspoon for the cookie cups)
  • 0.5 tsp fine salt divided (1/8 teaspoon for the streusel, 1/8 teaspoon for the filling, and 1/4 teaspoon for the cookie cups)
  • 0.6875 cup unsalted butter divided (2 tablespoons cold for the streusel, 1 tablespoon for the filling, and 1/2 cup softened for the cookie cups)
Apple filling
  • 2 Granny Smith apples medium, peeled, cored, and cut into 1/4-inch dice
  • 1 tsp lemon juice
  • 1 tsp cornstarch
  • 1 tbsp cold water
Cookie cups
  • 1 egg large
  • 1 tsp vanilla extract
  • 0.5 tsp baking soda

Equipment

  • 1 rimmed baking sheet
  • 1 2-quart saucepan
  • 1 standard 12-cup muffin pan

Method
 

Make the streusel
  1. Heat the oven to 350°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Stir 1/4 cup flour, 2 tablespoons oats, 2 tablespoons brown sugar, 1/4 teaspoon cinnamon, and 1/8 teaspoon salt in a bowl.
  4. Work in 2 tablespoons cold butter until crumbly.
  5. Spread the mixture on the prepared baking sheet and bake for 8 to 10 minutes, until golden.
  6. Cool completely, then break into small crumbles.
Cook the apple filling
  1. Melt 1 tablespoon butter in a 2-quart saucepan over medium heat.
  2. Add the diced apples, 2 tablespoons brown sugar, 1/2 teaspoon cinnamon, and 1/8 teaspoon salt.
  3. Cook, stirring occasionally, for 5 to 7 minutes, until the apples are tender but still hold their shape.
  4. Stir the cornstarch into the cold water.
  5. Add the cornstarch mixture and lemon juice to the apples.
  6. Cook for 1 minute, stirring, until the filling is glossy and thickened.
  7. Set aside to cool.
Bake and assemble the cookie cups
  1. Grease a standard 12-cup muffin pan.
  2. Beat the softened 1/2 cup butter and 3/4 cup brown sugar in a large bowl until creamy.
  3. Beat in the egg and vanilla.
  4. Whisk 1 cup flour, 1 1/2 cups oats, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, and the baking soda in a separate bowl.
  5. Stir the dry mixture into the butter mixture until combined.
  6. Divide the dough among the muffin cups, using about 3 tablespoons per cup.
  7. Press the dough over the bottom and up the sides to form cups.
  8. Bake for 14 to 16 minutes, until the edges are golden.
  9. Immediately press the centers down with the rounded back of a tablespoon.
  10. Cool the cookie cups in the pan for 10 minutes.
  11. Loosen the edges and transfer the cookie cups to a rack to cool completely.
  12. Spoon about 1 tablespoon of cooled apple filling into each cookie cup.
  13. Top with the cooled streusel.

Notes

Press the centers down immediately after baking while the cookie cups are still warm. Store covered in the refrigerator for up to 4 days; freeze yes, in an airtight container. For a gluten-free variation, use a 1:1 gluten-free flour blend and certified gluten-free oats.