Hello cute little Dutch Apple Pie Cookies! These are the perfect little three bite apple pie -slash- cookie. They have a circle of pie crust on the bottom, then a layer of finely diced cinnamon apple filling, with the most delicious, sweet, buttery crumb topping.
They are made in a standard size muffin tin. I say cookie instead of mini pie because of the ratio of crust to filling to crumb topping. The filling is thin and subtle, just adding a nice tart flavor to complement the sweetness of the crumb topping.
When these were sitting on my kitchen countertop, I lost all self control. I had to bring some to my sweet neighbors so I would stop eating them all!
These are really much easier to make than a traditional apple pie, and more fun too! I took a couple of shortcuts – first, I used a refrigerated pie crust. When I don’t make my own pie crust, Marie Callender’s is my favorite by far, and it comes in a package with two rolls (look near the refrigerated biscuits). You will just need one roll for this recipe, and you can freeze the other one for later use.
I also enlisted the help of an apple peeler, which makes peeling, coring, and slicing the apples so easy! It literally takes about 15 seconds per apple to get the job done, and my boys think this is the greatest invention ever!
If you enjoy making any kind of apple dessert, this is an inexpensive tool to add to your kitchen that will make your life so much easier.
These would be a lovely dessert to serve on Thanksgiving, maybe for those who only have a tiny bit of room left for dessert after the big feast. You can make them the day before and check dessert off your list in advance.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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Dutch Apple Pie Cookies
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 2 1/2 dozen 1x
Ingredients
- 1 roll of refrigerated pie dough (I used Marie Callender’s)
- 5 small Granny Smith apples, peeled, cored, and diced finely
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
For the Streusel Topping
- 2 1/4 cups all purpose flour
- 2/3 cup brown sugar
- 2/3 cup granulated sugar
- 2/3 cups old fashioned oats
- pinch of salt
- 3/4 cups plus 2 tablespoons (14 tablespoons total) butter, melted
Instructions
- Preheat oven to 350 degrees. Spray the wells of a standard size muffin tin with nonstick spray. Roll out dough onto a lightly floured surface, and cut out circles about 2 inches in diameter. Gather and re-roll unused dough and cut additional circles. I used the rim of a small plastic cup. Place the circles in the bottom of each muffin well.
- Add the apples, sugar, cinnamon, lemon juice, and cornstarch to a medium saucepan. Cook on medium heat, stirring occasionally for about 5-10 minutes until the apples have softened slightly and the juices begin to thicken. Remove from heat.
- Add about one tablespoon of the apple filling on top of each circle of pie dough.
- In a medium bowl, mix flour, brown sugar, granulated sugar, oats, and salt. Add melted butter and mix until well incorporated.
- Add a heaping tablespoon of the streusel topping to each muffin well, and gently pat it down over the apples.
- Bake for 17-19 minutes. **Allow the apple pie cookies to cool in the muffin tin for at least 10-15 minutes before removing.** I like to use a dull knife to gently remove them from the tin. Cool on a wire rack.
Nutrition
- Serving Size: 1 Cookie
- Calories: 177
- Sugar: 12g
- Sodium: 80mg
- Fat: 7.6g
- Saturated Fat: 4.2g
- Unsaturated Fat: 2.7g
- Trans Fat: 0.2g
- Carbohydrates: 26g
- Fiber: 1.3g
- Protein: 1.6g
- Cholesterol: 14mg
Disclaimer: the links in this post for the apple peeler are Amazon affiliate links.
Vaya of Valya's Taste of Home says
Yummy! All you need is french vanilla ice cream to go with it. 🙂
Julie says
Good idea!
HELEN GATT says
Just subscribed to your website and am very amazed with the easy recipes that I have seen so far ,
Haven’t gone through all the pages but I am sure that there are more goodies.
Thankyou
Helen
Julie says
Thank you so much Helen!
Remy says
Will definitely try this… Can you substitute apple pie filling for the fresh apples?
Terri Milam says
I made these! OMG! These were heaven! Easy to make! And wonderful thank you for sharing your recipe!
Julie says
Thank you Terri!
Scott says
Oh mymgod, i cant even see the recipe, nothing but a bunch of pop up ads. I understand some ads but atleast post the info ppl look for
K says
What browser are you using?
Tim Hunt says
No ads on my iPad.
Rosemary says
I just tried these out with the thought that I would bring them for Thanksgiving. Disaster. I need to put each one in a dessert dish. They completely fell apart. 😖 What did I do wrong?
Julie says
I’m sorry to hear that. Wish I could be more helpful, but I’m really not sure what went wrong.
Nancy Ashley says
I made these using puff pastry crust and they were amazing. I was concerned that they might fall apart, so I cut 3″ circles using the lid to a mazon jar, and place the circles in cupcake pans, pushing the edges up the sides about 1/4″ inch. They came out perfectly.
Julie says
I’m so glad they worked out well for you Nancy. Thank you for your comment!
Em says
Yes I made mine a bit larger so the crust made a little cup for the apples. Turned out perfect!
★★★★★
Kimberly says
They are better the second day – stay together more
Carolyn says
Mine did the same thing. Not sure if maybe it was the apples I used. Had some apples given to me, not sure what kind they were. They were similar to MacIntosh in tenture. But thought I would try. They taste good but had to put them into cupcake paper. Had some papers that were smashed so just used them,
Seems like the apples maybe had too much juice. Will try again and use Granny Smith.
Also, the streusel topping was way too much. I even made more due to making my own dough and had more left. But all in all they were tasty.
Not complaining though.
Lisa says
I just made these with Granny Smith apples and mine are falling apart too. Think the cruses may need to be prebaked before adding the filling. I’ll see how they are tomorrow. Good thing they still taste good even if the can’t really be “shared” with others.
Pamela says
I agree way too much crumb topping I thought this while making it . This needs to be adjusted. I will use what I have left on another pie it won’t go to waste.
Tiffany says
Try adding an extra tablespoon or 2 to the streusel mix so that it become more “dough” like and press them down firmly.
I had the exact same problem and that’s what I did to solve it!
SusanB says
You added what to the streusel mix?
Julie says
Sorry Susan, I’m not sure I understand your question. You don’t add anything to the streusel mixture once it’s made- you just put 1 tablespoon of it on top of the apple filling in each muffin well.
Bob says
Same thing happened to me. This recipe is a complete waste of time, you’d be better of just making a whole pie instead of this mess
Marcia Gatz says
I made them, trial and error..the key is not putting too much of the apple filling in, and it’s important to pat down after assembled and I had to bake the full 19 minutes maybe 1 or 2 more and be patient “ let them cool”
I am wondering though if I can make the filling and topping ahead and just bake a few hours before serving…I like the top and bottom crisp…
They tend to soften up the next day
Karen Cowdrey says
Hi my name is Karen and I live in Australia do you know what our equivalent of corn starch is please.
Julie says
Hi Karen, great question! I looked up some alternatives that might be more accessible to you in Australia, and most people said they use cornflour, tapioca starch or arrowroot. You just need a little something to help thicken up the apple juices as they cook. Hope this is helpful and that you enjoy the cookies!
Karen @ The Food Charlatan says
You have the best ideas Julie! I have to try this! I want to make it with some other fillings too, the possibilities are endless! Yum. PS, can I be your neighbor please.
Julie says
Thanks Karen, yes you may :0)
The Hungry Mum says
Love a petite dessert! These pie/cookies look fab.
Julie says
Thanks so much!
AILUY says
SUPER YUM!!! Great idea, can’t wait to try it. Is there a way to make it dairy free
Julie says
Thanks! I’m not really sure how to make this dairy free.
Kristina says
Unless I’m mistaken, butter is the only dairy product in this recipe. To make it dairy-free you would just need to substitute a different fat. In order to maintain the flavor of the original recipe, it would need to be butter flavored. Butter flavored Crisco is the first thing that comes to mind. Another option would be a vegan margarine.
Faye says
Whoa! I need to make these now!!
Julie says
Thanks Faye!
susan frankel says
can they be frozen?
Julie says
I have not tried freezing these, but I think you could.
Guppiekisses says
Absolutely delicious! And so easy to make! Thank you for sharing your recipe!! It’s fast becoming a family favourite!
Julie says
So glad to hear that! Enjoy!
Grady says
Do these need to be refrigerated after they are cooked?
Julie says
You could if you like, but they are fine at room temperature. Hope you enjoy!
Lacey says
These cookies are delicious and will be going into my book of favorite recipes! I made these for my husband to take to work on the 4th of July and everyone loved them. Not only are they delicious, they’re easy to make. Thank you for sharing your recipe!
Julie says
That’s so good to hear Lacey. Thanks so much!
Mary Henson says
Made these over the weekend and they are GONE. Recipe was great, instructions were perfect. Had to substitute puff pastry for pie crust as my poorly stocked neighborhood grocery store didn’t have any. Like tiny personal apple pies!!!! Thank you for a winning new recipe!
Julie says
So happy they worked out for you Mary. I’d love to try them again with puff pastry. I’m glad you used what you could find!
Marcia S. says
I made these to see if they would work for a sweets table at my son’s wedding. They are perfect! I froze some to see if I could make them ahead and that worked too! Thanks for a great make-ahead recipe!
Julie says
That’s such a great idea Marcia! Thanks for letting me know that they freeze well!
Donnamarie Floyd says
That was my question. I want to make them ahead of time for my cookie swap. Freeze them for a week and then bring to swap. They will be nice and defrosted for the swap.
That should be fine right? Just checking.
Julie says
Yes, I think that will be just fine!
Andrea says
I made them and I had a lot of streussel topping left and no apples. So I tried preparing strawberries instead of apples. They are much jucier so I had to be careful not to use all the juice. They turned out delicious!!!
Thank you for the recipe, we loved them.
Julie says
Wonderful, love it Andrea!
Sarah says
Do you think blueberry pie filling would work as well?
Angela says
I’m making these this weekend for a BBQ. I’m going to use peaches and apples I got at our local farmers market. They look delicious! 🍑🍎
Julie says
Enjoy!
Beth says
These look amazing! Do they have a strong oatmeal flavor though?
Julie says
Thanks Beth, I would say they taste similar to a mini apple crisp if that helps.
Jennifer says
How did you store these? Just made them and they are delicious!!! I’m thinking Tupperware would make them lose the crispness of the streusel topping. Any advice would be great!
Julie says
I just used a Tupperware and they were fine. Glad you like them!
Pooh says
I had some apples that needed to be used. I didn’t want apple sauce, apple butter, apple pie, apple muffins or any of the standard apple dishes. I ran across this beautiful recipe and thought I’d give it a try. I had all the ingredients, with the exception of the pie crust, on hand. This recipe was so simple, quick and easy to follow. The little Dutch Apple pie cookies turned out amazing. I actually had to give some away to keep from eating them all. They are amazing and taste as pretty as they look. Thank you for such a great recipe!
Julie says
That’s great! I’m so glad you loved them!
Viv says
If I don’t have any Granny Smith apple and substitute with regular apples, do you think I need to make any modification in the recipe?
Can’t wait to make them!
Julie says
I think you could use any apple, I just like Granny Smith for the tartness.
karen says
Can you use blueberry
Julie says
I don’t see why not! Let me know what you think if you try them.
Melinda says
I think when I make these I may drizzle some Carmel over the top of these delicious looking cookies! Thank you for the recipe!!
Julie says
I like the way you think Melinda!
karen says
Can you use blueberry
SpinninJenny says
I collect antique apple peelers, and have the kind that clamp onto a table edge. I especially love one that has hearts on the turning wheel. I’ve used them for apples and pears. They still work great and the grandkids love to use them!
I haven’t tried the recipe, but I plan to this weekend. I have some apples that I need to use and this looks like something my Dad and son would enjoy.
Thanks for the recipe!
Julie says
How fun! Enjoy your weekend!
Claire says
Hi there this looks and sounds amazing! I’m in the UK and I’m not sure what you mean by pie dough? Is this the same pastry you might use for mince pies? Thanks for your help, and for sharing something so yummy x
Julie says
So sorry just getting back to you. I believe it would be the same as for a mince pie, though I have never had that :0)
Sylvia says
I believe in the UK it would be short crust pastry. I think Tesco sells it.
Julie says
Thank you Sylvia!
Claire says
Thank you 🙂
Sally Powell says
Would it be possible to use canned pie filling?
Sa
Julie says
Sally, I think that would be a good shortcut! Don’t see why not!
Shelley says
Plan on using these instead of pie during a go to the beach instead of cook for Thanksgiving trip.
Julie says
Enjoy Shelley!
Joy says
One of the best desserts I’ve ever made!! Everyone loves them! I’m definitely going to make them again for Thanksgiving as they are the perfect size. Thank you for sharing!
Julie says
I’m so glad Joy. They are fun because they are little and just something a little different!
Raeann says
You could use a muffin top pan? I think it might be easier to get them out. I have fine motor coordination issues with my hands
Julie says
Hi Raeann, I think a muffin pan might work – but I don’t have one so I’m not sure if the well is deep enough.
Irene says
Just wondering, is a mini-muffin pan too small because it’s not deep enough?
Look yummy!
Want to make as a dessert for our church fund-raiser.
Julie says
I haven’t tried a mini muffin tin before so I’m not sure. I think it could work out okay, you would just have to adjust baking time a little bit.
Beverly says
I made these for an after Hurricane Matthew cookout. They were a hit. Great size. I also had a lot of topping left over, so I just made another batch of apple filling. I love the idea of using another fruit as well.
Thanks for the recipe.
Beverly
Julie says
That’s great! Glad everyone was safe and enjoyed the cookies!
Loo says
I’m planning on making these very soon. Can you tell me how many cups of apples 5 small would make? I have diced frozen apples in my freezer, so I’ll be adding them by measurement, not whole apples. Thanks for such a beautiful recipe!
Julie says
Hi! I really should have measured in cups and apples. I think you would be good with 3 cups chopped apples. Enjoy!
Alex says
This looks great! If I make these the day before are they alright to reheat in the oven the following day?
Can’t wait to try.
Thanks!
Julie says
I don’t see why not, Alex. Hope you enjoy!
Katherine. Smith says
Would love to make these have you a cup to metric conversion chart as i live in england
Many thanks
Pamela Hendrickson says
Look online for the conversion. I have done that for my students here in Korea, who have all metric measures. Some people posted that we must weigh stuff instead of just measuring, but I didn’t. I think the measuring cups come out close enough.
Joyce Brown says
I made these for a womens event featuring Apple recipes. They were easy to make in a large batch ( I made 100) and the women LOVED them. Thank you for sharing such a great recipe
Stacy says
Can I put a cupcake liner in tray instead do you think?
Julie says
I think that could work well, and might be really helpful when you are taking them out. The only concern I have is that it might make the crust on the bottom a little harder to bake thoroughly. Let me know how it goes if you decide to try it!
Stephanie says
I tried making these and had some trouble. The pie crust didn’t seem to cook all the way and even when I let it cool for 20 minutes the apple and topping fell apart. Do you have any hints on what could have gone wrong? The apple and topping was delicious I just wish I could get the actually cookie. Thanks!
Julie says
Hmm… I’m not sure what went wrong Stephanie. Wish I could be more helpful on this one.
Liz says
How many does this recipe make?
Iris says
Well, I just made these, they are absoutly delicious!!.made them for the lady’s auxiliary meeting tonight. They are going to love them! So much flavor in these bite size treasures.
Thankyou for sharing this recipe…
Julie says
You are very welcome, Iris! So glad you like them too!
Chelsie says
Hi! Was wondering if you can use quick oats instead of old fashioned? Thanks!
Julie says
I believe you can, though I haven’t tried them so I can’t be 100% sure.
Lisa | Garlic & Zest says
These cookies look amazing — and your photography is terrific! Was wondering if you use Tailwind — because I am starting a new tribe called CHRISTMAS COOKIES and I’d love for you to participate! If you’re interested, send me an e-mail and I’ll invite you! Thanks — these cookies are going on my MUST TRY list this year!
Kristina says
I was looking forward to trying this recipe, and I’m sorry to say, I’m not a huge fan.
Firstly, I hate to be disagreeable, but on what planet is this easier than making a pie? This is far more complicated and work intensive. But I digress…
My real issue is that the streusel didn’t work out at all. The proportions seemed a little off when I read the instructions (too much flour), but I read the reviews and decided to trust. Big mistake. Just as I thought, the streusel was too loose and powdery. It never really came together.
I never post reviews for recipes. I’m still a novice baker and know I have zero right to criticize. But in this case it’s a significant amount of ingredients(hence money) down the drain. Just trying to save someone else from the same fate.
Julie says
So sorry to hear that. I know how frustrating it can be when a recipe doesn’t work out. Wish I could be more helpful and tell you what went wrong.
Diana says
Just wondering what would happen if you omit the oatmeal
Donnamarie Floyd says
This is going to be my cookie swap cookie because it came out so good. It tastes exactly like an apple pie. I am trying to make them in my mini-muffin pan for more of a one bit cookie and adding a little heath bar bits to crust…will keep you posted.
Julie says
Sounds so good! Please do let me know how they work out in the mini muffin pan.
James says
I just did this in a mini-muffin pan and they came out great. 15min in my oven.
I cut the pie dough a little bigger than the bottoms so it would go up the sides a bit and then used about a teaspoon of apple filling and heaping teaspoon of streusel topping!
★★★★★
Barbara Scoggins says
My daughter-inlaw made these for our Thanksgiving gathering and everyone loved them!!! So very good!!!
CM2 says
Hi, I’m curious why you commented that the mini size wouldn’t work? Have you tried it that way? We have had a cookie walk at our church for the past 10 years early December. Cookie Walk participants purchase a food grade glove and large clear container and walk around 14 eight foot tables and select enough cookies to fill their plastic containers. I always like to take SMALL, DIFFERENT INTERESTING cookies ( these definitely fit the bill) 🙂 and immediately thought to make them in the mini sized muffin tin. I don’t want to try the smaller size if you have done so with poor results. Thanks you for sharing this neat idea.CM2
James says
CM2…
I just did this in a mini-muffin pan and they came out great. 15min in my oven
I cut the pie dough a little bigger than the bottoms so it would go up the sides a bit and then used about a teaspoon of apple filling and heaping teaspoon of streusel topping!
★★★★★
Carolyn says
I made these today but with apples given to me. Not sure what kind of apples. Like a MacIntosh but the not as tart. It seems like they produced too much juice. I also used homemade pie crust chilled. Seems like they were too much apple filling. Also, the struesel was way too much, had a lot left over. Also, it was too crumby and made them loose so I had to put them into paper liners.
Not really complaining as they taste good. Will see what happens after they sit overnight.
Next time will make less topping.
Thanks for the recipe. Not your fault something went wrong. As I said, they taste good.
Nicole says
I just made these amazing pie cookies for the second time yesterday and they have become the talk of the family. So much so that people are now asking me to make sugar free (for the diabetics) any suggestions or is this even possible? Thanks in advance and i appreciate the recipe!!
Julie says
The only thing I can suggest is trying to cut the amount of sugar you use with a substitute such as Stevia… You could try using half granulated sugar and half Stevia for baking… Let me know what how it goes if you try it. I’m so glad they were a hit!
Gerry says
I would really like to try this recipe; problem is I can’t find
Marie Callender’s refrigerated pie dough.
Is there something else I can use?
Julie says
Gerry, you could use any store-bought pie crust (some are in the freezer and some in the refrigerated section) or you could make your own. This is the recipe I use when I make my own crust. https://lovelylittlekitchen.com/classic-pumpkin-pie-pie-crust-tutorial/
Gerry says
Thanks Julie:
After posting my comments, I did find out that Pillsbury offers
refrigerated pie dough.
Also, as you say, I can make my own. 🙂
Christine says
How much further does the pie dough have to be rolled out?
Julie says
Hi Christine, that’s a great question. I haven’t made these in a while, but I would say just an inch or two all round is fine. Enjoy!
Christine says
Julie, thank you for such an amazing recipe.
I just returned home from a potluck dinner for 60 people from a Women’s Ukrainian Auxiliary.
These little gems were the hit of the dessert table.
Many requests for the recipe.
I will be moving the recipe to my “Keeper” binder.
Thank you for taking the time to share your recipes with us.
Shannon Hoekstra says
I made these for my daughters high school October bake sale. They were so good I had a hard time letting her take them! They held together really well but I put them in cupcake wrappers after I baked them so they would be easier to handle at the bake sale! I did eat two of them!
Julie says
I’m so glad to hear that you like them Shannon! Great idea to put them in cupcake wrappers.
Natalie says
I had a question about the butter in the crumble topping. The recipe says 3/4 cup plus 2 tbs or 14 tbs total. Each 1/4 cup has 8 tbs. If you do 14 tbs, it’s less than a 1/2 cup. I ultimately used 1/2 cup and needed a little more flour, so I suspect it’s actually 14 tbs. This may also point to the root cause when some folks said theirs didn’t hold up. Mine turned out great…I’m very pleased with the taste and color. I am excited to bring them to my office party tomorrow. Thanks for a yummy recipe!
Julie says
I know that’s a confusing measurement and it wouldn’t hurt for me to make these one more time and make sure the recipe is accurate, but you said that each 1/4 cup of butter is 8 tablespoons, but 1/4 cup of butter is actually only 4 tablespoons. I’m glad you like how they turned out, and I hope they are a bit hit tomorrow! Thanks for taking the time to leave me a note!
Minty says
I think Natalie is confusing 1/4 cup with 1/4 pound. 1/4 cup has four tablespoons. 1/4 pound has eight tablespoons. Confuses me every time! Can’t wait to try this recipe. I’m a huge apple fan and will be making these for my upcoming cookie exchange. One question… how many cookies does this recipe make? Thank you!!
Maggie says
Making these for Thanksgiving gathering and they look great!!
Read the prior comments and adapted as follows: added 1 teaspoon corn starch, used 1 1/2 pie crust rolls (used another brand), maybe I didn’t roll it too thin, placed pie crust in muffin pan as directed and baked for about 2 minutes, afterwards, I added apple mix and topped with crumb mix. Let them cool off really well and the came out nicely shaped! Firm enough to hold. They taste yummy!!!
Good recipe…..will use it again.
K.B. says
How do you store leftovers?
Julie says
I just put the cookies in an airtight container and left them out at room temperature. Enjoy!
Marie Howard says
Yum! These sound great!
the chief says
taste excellent, consistency iffy. Had plenty of blueberries that had to be used so why not! Following is recipe for blueberry filling; 4 cups blueberries, 1 cup sugar (use golden coconut sugar),1/4 cup tapioca. 1 tbsp. lemon juice, 1/8 tsp cinnamon. After 20 mins baking looked a little juicy so went another 8 mins. cooled 1 hr . came out of muffin pan fairly well but wouldn’t call it a cookie. refrigeration has helped immensely and now may be called an official cookie. Great recipe, will try apple today.
Zachary says
I’ve made these numerous times! They are always a huge hit and so simple to make!
★★★★★
Julie says
Glad to hear that, thanks Zachary!
Teresa Johnson says
These are soooo good.,I made my own homemade lard pie crust & ran it halfway up the tin & it worked perfectly :)) Thank you soooo much 🙂
★★★★★
Julie says
Wonderful, thanks Teresa!
Dawn says
OMG these are delicious. Went apple picking a few weeks ago and am always looking for recipes. This is definitely a keeper. My hubby and dad loved them too! Thanks for sharing.
★★★★★
Roy & Marlene Nordstrom says
We live in Calgary, Alberta and the elevation causes havoc with recipes. Adjustments need to be made to flour, sugar and liquid. This definitely is one. The small bottom pie crust needs to be up part or all of the side of the muffin tin, otherwise everything falls apart when you try to remove it from the tin. The apple juices stick to the edges and don’t allow for easy removal from the tin. The amount of struesel is too much , could have used 2/3rds of the quantity. The flavour is good. Not worth the effort; a whole apple pie would take less time and effort. Not a keeper.
★★
Margarita Lewis says
I baked the apple pie cookies and they are delicious. Only one thing I did different is I used 1 tablespoon of orange juice and 1 tablespoon of lemon juice instead of 2 tablespoon of lemon juice. They are getting eaten fast around here. Thank you and I subscribed to your newsletter looking forward to bake more from your recipes.
Chris says
Takes just like an apple pie
★★★★★
Julie says
Exactly, thanks Chris!
Cassondre says
Made these last Holiday! Received so many compliments! Making them again this year!
★★★★★
Sheila says
Just made these, so yummy. Do they need to be stored in the refrigerator?
★★★★★
Julie says
Glad you like them! I kept mine at room temp for a few days.
Marla says
Could you use apple pie fillinge?
Michelle G says
Just finished making these with a few minor tweaks after reading reviews… I used 1/4 cup more flour in crumble to absorb any extra moisture from apples. I used a round cutter slightly larger than the pan and pushed it to the sides slightly and finally i used a teaspoon to measure out crumbs. First two tsp i packed down and 3rd i sprinkled to maintain the crumble effect. Baked & cooled exactly as the times stated and they came out EXACTLY like the picture. For the people who are having them fall apart or saying this recipe is a fail you kind of have to eye your doughs and see if they’re too wet or too dry. All kitchens are different!
★★★★★
debbie meinsler says
Made them turned out yummy. But next time I think I’ll use less apple mix in each one.
★★★★★
Julie says
Thank you for your comment, Debbie. I’m glad you liked them.
Gary says
These were delish. I infused the diced apples with a cup of bourbon for a few hours prior to cooking.
★★★★★
Julie says
Great idea! Love that you made them your own!
Charlie says
After I make these, can I freeze them or will it make the crust soggy?
Meghan says
I had a pie crust left over from Thanksgiving. I used that a can of pie crust filling. I chopped the filling so the pieces were smaller like yours. I halved the streusel topping and it was the perfect about to make 20 tarts. I baked about 25 minutes and let them sit that long in the tray. They were very fragile but I expected as much since my pie crust is very delicate. Im so thrilled these came out!
★★★★
Leah says
Made these today and they turned out perfect!!
Anne-Marie says
Mine fall apart. Will not come out of mold even when completely cold. Way too much sugar. Sorry ….
Jocelyn says
Amazing recipe . I have made this recipe a half dozen times and they come out perfectly each time. Very easy to make and so good. After they have cooled and it is time to “ taste test” everyone one has 2-3 right away. Thanks for sharing this recipe!
★★★★★
Jackie says
Can you use a baking tin instead of a muffin tin and cut the biscuits up like flapjacks as they cool.
That way no problem with getting them out of the muffin? tin.
Also imperial measurements as well as cups would be good for us “old school” ladies.
Dwight Cochrane says
I’ve just finished baking mine and letting them cool down. Prior to baking I did pack the streusel tight to ensure it all holds together. After hearing from others it’s got me a little worried that mine will fall apart. The apple pie filling I’ve made should hold together well. I believe by letting it cool in a freezer it will help the cornstarch thicken up and hold everything together.
Dwight Cochrane says
Update. The cookies turned out perfect. Yaaaaaay!!!!