I never understood the “double crust” pie. I mean, even the flakiest, most tender crust is satisfying enough as a single layer, in my humble opinion.
But streusel topping? Now we’re talking.
And streusel topping is as much the star as the filling and crust are in these charming, bite-sized apple pie cookies – perfect for Rosh Hashanah, Thanksgiving and all of your fall celebrations!
This is a foolproof and easy recipe, made even simpler with the use of refrigerated pie crust. But feel free to switch things up! These cookies would be just as delicious with a shortbread, puff pastry or even crescent roll base – so use whatever you like. The key is to cut the circles slightly larger (about ¼”) than the base of your muffin tin, so that the edges come up a bit and hold the filling in place.
And unlike a traditional pie, these keep beautifully for a few days, allowing you to get a jump on your holiday baking! Best of all, they’re a no-mess, no-slice, no-utensil dessert that will add a special touch to your table!
And I’m not saying you should serve these with the tiniest scoops of vanilla ice cream. But I’m not saying you shouldn’t.
Notes:
- You can make the streusel a day ahead and store it at room temperature.
- You can make the filling a day ahead and store in the fridge.
- You can store the baked cookies, covered at room temperature, for up to three days.
Streusel-Topped Apple Pie Cookies
Apple pie cookies with a delicious topping — perfect for Rosh Hashanah and all your fall festivities!
- Total Time: 40 minutes
- Yield: 1 dozen cookies
Ingredients
For the streusel:
- 4 Tbsp unsalted butter, melted
- ¾ cup flour
- ¼ cup light brown sugar
- ¼ cup white sugar
- ½ tsp cinnamon
- pinch of kosher salt
For the filling:
- 2 Granny Smith apples, peeled, cored and diced
- 2 Tbsp brown sugar
- 2 Tbsp unsalted butter
- juice from one lemon
- pinch of kosher salt
- ½ tsp cinnamon
- 1 store-bought refrigerated pie crust, at room temperature
Instructions
- Make the streusel: Line a small baking sheet with parchment paper. Combine the streusel ingredients in a bowl, breaking up any large clumps, and spread onto your baking sheet. Set aside to dry (can be made a day ahead; store covered at room temperature).
- Make the filling: Combine the filling ingredients in a saucepan and cook over medium heat, stirring until the mixture comes to a simmer. Cook for 5–10 minutes, until the apples are slightly softened. Remove from heat, drain the liquid and cool completely. (May be made a day ahead; store in the fridge.)
- Preheat oven to 350°F; grease and flour a 12-cup muffin tin or line with parchment paper cups. Unroll your pie crust and use a glass or cookie cutter to cut circles that are slightly larger — about ¼ inch — than the base of your muffin cups (I used a 2½-inch cutter).
- Place the circles in the bottom of each muffin cup, pressing gently along the sides and bottoms. Spoon some apple filling into each crust and top with the streusel.
- Bake cookies for 20 minutes, or until streusel is golden brown. Cool completely in tins on a wire rack. Serve immediately.
Notes
- You can make the streusel a day ahead and store it at room temperature.
- You can make the apple filling a day ahead and store it in the fridge.
- You can store these cookies, covered, for up to three days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
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