To continue our celebration of spiced apple during the fall, we’re making Apple Crisp Cookie Cups!

This recipe is the beautiful marriage of apple crisp and an oatmeal cookie, and it’s sublime! The base cookie is slightly different than the oatmeal cookies I’m accustomed to, perfectly sweet and strong against the apples. I also recommend using a mixture of honey crisp and Granny Smiths for the filling.

Tip: While you need to press a well into each cookie immediately out of the oven, do so in the muffin tin and keep them there until they’re fully cooled. Otherwise, the sides will break. I also highly recommend using a non-stick muffin tin to help them release properly.

Apple Crisp Cookie Cups
(Original recipe: Delish)

COOKIE BASE

1-1/4 C brown sugar (divided)
3/4 C granulated sugar (divided)
1 C unsalted butter, softened (plus more for lining tins)
2 eggs
1 tsp vanilla
1-1/4 C all-purpose flour
1 3/4 C old-fashioned oats
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp kosher salt

Preheat oven to 350F.
In a large mixing bowl, combine butter, 1/2 cup granulated sugar and 1 cup brown sugar. Beat with mixer until light and fluffy. Add eggs and vanilla and mix until evenly combined. Add flour, oats, baking powder, cinnamon and salt, and stir until just combined.
Cover 2 regular-sized muffin tins with butter. Using a medium ice cream scoop, scoop dough into muffin tins, pressing down with a spoon to create cups. Bake for 15-20 minutes until the cookie cups are golden brown and set. (Don’t worry if the cookie cup centers rise.)
While the cookies are still warm, make the cups. Spray the bottom of a small shot glass with cooking spray and press it down into the center of each cookie to create cups. Let cool, then transfer to wire cooling racks. This will ensure that they maintain their structural integrity when you fill them. Meanwhile, make the apple filling.

APPLE FILLING

2 TBSP butter
3 large/6 small apples, peeled, cored, and finely chopped
2 tsp cornstarch
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon

Melt butter in large nonstick skillet over medium-high heat. Add apples and sauté until beginning to soften. Add the remaining sugars, nutmeg, cinnamon and cornstarch and cook until soft and caramelized. Spoon the apple filling into the cooled cookie cups. Serve them either with warm or room temperature apples.