Granny Smith apples, cinnamon, brown sugar, rolled oats, and buttery pie crust come together in these homemade Apple Crisp Cookies.
So, I didn’t mean to make these cookies. I know that sounds dramatic—it’s just cookies, right? But sometimes, the best stuff comes from a little fridge panic and one too many apples that are just on the edge of becoming apple sauce.
I was deep into a Sunday spiral—laundry piles mocking me from across the room, dishes stacked higher than my patience, and a pie crust I’d forgotten I bought during some overzealous grocery run. I wasn’t in the mood to commit to an actual pie (who has the energy for crimping edges?), but those apples needed saving, and I needed something warm and cinnamon-y in my life.
I remembered this dessert my aunt used to make when we were kids—it was basically pie, but lazy pie. Like, she’d just throw the filling in a pan, slap some crust on it, and call it rustic. We loved it. And that memory kinda nudged me into making these Apple Crisp Cookies. They’re messy. They’re comforting. They’re basically little pies you can eat in two bites without needing a fork or a reason.
I made them, burned my tongue on the first one, and then immediately ate another. And another. My husband wandered into the kitchen, sniffed the air like a cartoon character, and said, “Wait… what’s that smell? Did you make something?” I said, “No. Magic made these.”
Why You’ll Love This Apple Crisp Cookies Recipe?
There are cookies… and then there are these cookies. These are soft in the middle, crisp around the edges, and filled with gooey apple-cinnamon goodness that just tastes like autumn. And the best part? They’re not trying to be perfect. They’re not fussy or fancy or requiring five specialty tools. Just buttery pie crust, warm apples, and a crumble topping that feels like a hug.
They’re the kind of thing you make once and then keep thinking about. Like when you’re lying in bed later wondering if it’s acceptable to have another for breakfast (it is). They’ve got that nostalgic, bake-sale energy—but with a little grown-up flair from the real apple filling and that buttery oat topping. And honestly, they’re the only cookies I’ve made that disappeared before the pan cooled.
Ingredient Notes:
You know when recipes are like “Use chilled cultured French butter” and you’re like, “Okay well I’ve got store-brand and it’s half-melted, so…” Yeah. This isn’t one of those.
Here’s what you need, and why it matters—but also what you can get away with if you’re short a thing or two:
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Pie crust – Store-bought? Great. Homemade? Even better, if you’re feeling ambitious (or just trying to avoid your inbox).
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Granny Smith apples – I love their tartness with the sugar and spice. But if you only have Galas or Honeycrisps, go for it. No crust police here.
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Lemon juice – Keeps the apples bright and brings out the flavor. I’ve also used bottled lemon juice in a pinch. Still good.
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Cornstarch – Just a little to thicken the filling. If you skip it, your cookies might get a little wet on the bottom. Still edible. Still delicious. Just… messier.
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Sugar (granulated and brown) – White sugar in the filling for that clean sweetness, brown sugar in the topping for warmth and depth. You can swap in more of either if needed.
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Cinnamon – I go heavy on this. If cinnamon makes you happy, add a little extra.
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Oats (old-fashioned) – Rolled oats are best. Instant oats get a little weird and too soft.
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Butter (cold, unsalted) – This is what makes that crumble topping crumbly. If it’s too soft, it’ll melt instead of flaking. Cold is key. Cut it in like you’re annoyed at it.
How To Make Apple Crisp Cookies?
I’ll walk you through it like we’re baking together. Grab your apron (or don’t—I usually regret not wearing one when flour ends up on my black leggings again).
Step 1: Get that oven going.
Preheat to 350°F. Nothing worse than finishing prep and realizing you forgot this step. Been there.
Step 2: Grease your muffin tins.
No liners—just a light spray or some butter rubbed around with a paper towel. You’ll need two pans or bake in shifts.
Step 3: Cut the crusts.
Roll out the pie dough and cut 2-inch circles. I used a wine glass because I couldn’t find my cookie cutter. Press them gently into each muffin cup like little pie crust bowls.
Step 4: Make the apple filling.
Toss the diced apples in a pan with lemon juice, sugar, cinnamon, and cornstarch. Let it all cook until it thickens a bit and the apples get soft but not mushy. It’ll smell like fall smacked you in the face in the best way.
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Step 5: Mix the crumble topping.
Throw your oats, flour, brown sugar, and salt in a bowl. Add the cold butter. You can use a pastry cutter if you’ve got one, but I usually just go in with my hands and mash it around until it’s clumpy and beautiful.
Step 6: Assemble the cookies.
Spoon a tablespoon-ish of filling into each crust, then pile on the crumble. Seriously, don’t skimp. This is where the magic happens. Give the tops a quick mist of spray oil if you want that golden bakery look.
Step 7: Bake and breathe.
18–20 minutes, until they’re golden and bubbling a little. And yes, your kitchen will smell like something out of a candle catalog.
Step 8: Cool completely (hardest step, tbh).
Let them hang out in the tin until they’re cool enough to remove without crumbling. I always try to take one out too early and it collapses in my hand. Still tastes amazing though.
Storage Options:
If you’ve got leftovers (seriously, teach me your ways), you can keep them on the counter in an airtight container for a couple days. After that, fridge is best. They’ll last up to 5 days, but I bet they won’t make it that long.
Want to freeze them? Totally works. Layer with parchment and freeze in a container. Reheat in the oven so the topping gets crisp again. Microwave works too, but the bottom gets soft—just a heads-up.
Variations and Substitutions:
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Different apples – Use what you’ve got. Honeycrisp is sweeter, Pink Lady is nice and tart, Fuji’s good too.
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Add chopped pecans or walnuts – It makes the topping a little extra, in a good way.
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No pie crust? Puff pastry or even crescent dough could work. Different vibe, but still yummy.
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More spice – Nutmeg, cloves, a little ginger if you like some kick.
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Lazy version – Canned apple pie filling. Not as magical, but it’ll still satisfy the craving.
What to Serve with Apple Crisp Cookies?
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Coffee or chai – The warm spices just go with these cookies.
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Vanilla ice cream – Basic, yes. Perfect? Also yes.
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Whipped cream – A little dollop on top = happiness.
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Caramel drizzle – I mean, do I even need to explain?
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Sharp cheddar cheese – Okay, stay with me. It’s a classic sweet-savory thing. Try it once and get back to me.
Frequently Asked Questions:
Can I make these ahead of time?
Yes! They hold up great for a day or two, and they reheat well too. I’ve even eaten them cold and loved it.
Do I need to use a muffin tin?
Honestly, yes. It helps shape the cookies and keeps the filling from running everywhere. But if you’re desperate, you could try a mini tart pan.
Can I double the recipe?
Absolutely. Just make sure you’ve got the extra muffin tins—or patience for baking in batches.
If you’re looking for something cozy, easy-ish, and ridiculously satisfying, these Apple Crisp Cookies are it. They’ve got all the charm of apple pie without the effort, and they taste like sweater weather in cookie form.
I’d love to know if you give them a try—did you stick to the recipe, swap in something fun, or eat half the batch before anyone else saw them? No judgment. I’ve been there. Probably still am.
Drop me a comment or message if you make them. I’m always here for good cookie stories.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Apple Crisp Cookies
Ingredients
- 1 Pie Crust
- 2 tbsp lemon juice
- 1 tbsp cornstarch
- 1 c all-purpose flour
- ½ c granulated sugar
- 4 Granny Smith Apples peeled and finely diced
- ¼ c granulated sugar
- 1 tsp ground cinnamon
- ½ c firmly packed light brown sugar
- ½ tsp kosher salt
- 2/3 c rolled oats not instant
- 10 tbsp cold unsalted butter, chopped
Instructions
- To start preheat your oven to 350°F.
- Prepare your muffin tin by spraying or lightly greasing it. You may need two tins, for this.
- Roll out your pie crust. Cut out 24 circles, each 2 inches, in diameter. If you have any leftover dough simply roll it out again.
- Gently press each circle of crust into the wells of the muffin tin.
- In a saucepan combine your apples, sugar, cinnamon, lemon juice and cornstarch. Cook them over medium heat until the apples are tender and the mixture thickens.
- For the topping take another bowl. Mix together flour, sugars, salt, oats and butter. Blend them until you get a texture.
- Spoon a tablespoon of the apple mixture into each crust in the tin.
- Add two tablespoons of the crumble topping on top.
- Optionally; lightly spray the tops with canola oil for a cohesive topping.
- Bake them in the oven for 18 to 20 minutes until they turn a brown color.
- Allow them to cool completely in the tin before removing them.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
