Introduction

Oh, friends, do you ever get that craving for a little taste of autumn, even when it’s not quite fall? You know, that cozy feeling that only warm apples, cinnamon, and something sweet can bring? Well, I’ve got just the thing that will wrap you up in that feeling like your favorite comfy blanket. We’re talking about Apple Crisp Cookies! These aren’t your average cookies; they’re a delightful mashup of a classic apple crisp and a chewy, buttery cookie, all baked into one perfect bite. They’re so incredibly easy to whip up, and the aroma that fills your kitchen as they bake? Pure magic!

Why You’ll Love This Recipe

Fast: From start to finish, you’ll have these warm, delicious cookies ready in under an hour!
Easy: No fancy techniques here! If you can chop an apple and mix a few things, you can make these.
Giftable: Package these up in a cute tin or bag, and you’ve got a homemade gift that’s sure to impress.
Crowd-pleasing: Whether it’s for a family gathering, a bake sale, or just because, everyone adores these apple crisp cookies.

Ingredients

Gather ‘round, bakers! Here’s what you’ll need to create these little bundles of joy:

1 pie crust (homemade or store-bought): This is our cozy base! Store-bought is a total lifesaver, but if you’re feeling ambitious, go for homemade!
5 Granny Smith apples, peeled and diced: Granny Smiths are perfect because they’re nice and tart, which balances the sweetness beautifully.
1/4 cup sugar: Just a little sweetness for our apple filling.
1 teaspoon cinnamon: The quintessential fall spice that makes everything taste like home.
2 tablespoons lemon juice: This brightens up the apples and helps prevent them from browning.
1 tablespoon cornstarch: Our secret weapon for thickening the apple filling so it doesn’t get too gooey.
1 cup all-purpose flour: The backbone of our crumbly topping.
1/2 cup sugar: For that perfect sweetness in the topping.
1/2 cup light brown sugar, packed: Adds a lovely caramel note and keeps the topping nice and chewy.
1/2 teaspoon kosher salt: A pinch of salt is key to balancing all that sweetness and bringing out the flavors.
2/3 cup rolled oats (not instant): We want those hearty, chewy oats for the best crisp topping!
10 tablespoons cold unsalted butter, diced: Cold butter is crucial for that delightful crumbly texture.

How to Make It

Alright, let’s get baking! It’s easier than you think.

Preheat and Prep: First things first, let’s get that oven ready. Preheat it to 375°F (190°C). While it’s heating up, line a baking sheet with parchment paper. This makes cleanup a breeze!
Apple Time: In a medium bowl, toss your diced Granny Smith apples with 1/4 cup of sugar, cinnamon, lemon juice, and cornstarch. Give it all a good mix so every apple piece is coated in that yummy spice blend.
Form the Base: Now, take your pie crust and gently press it into the bottom of your prepared baking sheet. You don’t need to be perfect here; just aim for a rough circle. This will be our delicious, cookie-like base!
Pile on the Apples: Spread that lovely apple mixture evenly over the pie crust.
Crisp Topping Prep: In a separate bowl, combine the all-purpose flour, the remaining 1/2 cup of sugar, packed brown sugar, and kosher salt. Give that a quick whisk.
Cut in the Butter: This is where the magic happens! Add your cold, diced butter to the dry ingredients. Use a pastry blender or even just your fingertips to cut the butter into the flour mixture. You want it to look like coarse crumbs, with some pea-sized bits of butter still visible. This is key for a great crisp topping!
Add the Oats: Stir in those rolled oats.
Crumble and Bake: Now, take that glorious oat mixture and crumble it evenly over the top of the apples. Make sure you get good coverage!
Bake to Perfection: Pop that baking sheet into your preheated oven and bake for about 30-35 minutes. You’re looking for that topping to be beautifully golden brown and for the apples to be nice and tender when you poke them with a fork.
Cool Down: Once they’re out of the oven, let them cool on the baking sheet for at least 15 minutes. I know it’s tempting to dive in right away, but letting them set a bit makes them much easier to cut into lovely squares.

Substitutions & Additions

Feeling a little adventurous? Here are some ways you can make these Apple Crisp Cookies your own!

Apple Varieties: While Granny Smith is my favorite for its tartness, you can certainly use a mix of apples! Honeycrisp or Fuji would add a lovely sweetness.
Spices: A pinch of nutmeg or ginger alongside the cinnamon adds even more cozy spice!
Nuts: Chopped pecans or walnuts folded into the oat topping are absolutely divine. About 1/2 cup would be perfect.
Citrus Zest: A little bit of lemon or orange zest in the apple mixture can add an extra layer of brightness.
Dried Fruit: A handful of raisins or dried cranberries tossed with the apples before baking adds a delightful chewiness and extra burst of flavor.

Tips for Success

A few little tricks can make these cookies even more spectacular:

Keep Your Butter Cold: This is probably the most important tip for getting that perfect crumbly topping. If your kitchen is warm, pop your diced butter in the freezer for about 10 minutes before you start making the topping.
Don’t Overmix the Topping: When you’re cutting in the butter, stop as soon as you reach the coarse crumb consistency. Overmixing can develop the gluten and make the topping tough.
Apple Size Matters: Dicing your apples into roughly 1/2-inch pieces ensures they cook through evenly and become nice and tender.
Prep Ahead: You can prepare the apple mixture and the crumb topping separately a day in advance and store them in the refrigerator. Just assemble and bake when you’re ready!

How to Store It

Once these have cooled completely, you can store any leftovers (if there are any!) in an airtight container at room temperature for up to 3 days. They’re delicious at room temperature or even gently warmed up in the microwave for a few seconds for that fresh-from-the-oven feel. If you live in a warmer climate or plan to store them longer, popping them in the refrigerator in an airtight container is a good idea. I haven’t tried freezing them, but I imagine they’d keep well in the freezer for about 2-3 months if wrapped tightly.

FAQs

Got a quick question? I’ve got you!

Can I use canned apples? While fresh apples give the best texture and flavor, you could use a can of drained apple pie filling in a pinch. You might want to reduce the added sugar slightly.
Can I make these gluten-free? Absolutely! You can swap the all-purpose flour with a good quality gluten-free all-purpose flour blend. For the pie crust, use your favorite gluten-free pie crust recipe or a store-bought GF option.
Can I use different types of oats? I strongly recommend using old-fashioned rolled oats. Instant oats tend to break down too much and won’t give you that lovely texture.

Happy baking, everyone! I hope you fall in love with these Apple Crisp Cookies as much as I have!

Apple Crisp Cookies

A delightful mashup of a classic apple crisp and a chewy, buttery cookie, all baked into one perfect bite. These cookies are incredibly easy to whip up and fill your kitchen with a magical aroma.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Servings 12 cookies

Equipment

Baking Sheet lined with parchment paper
Medium bowl
Separate bowl
pastry blender or fingertips

Ingredients

Apple Filling

1 pie crust pie crust homemade or store-bought
5 Granny Smith apples peeled and diced
0.25 cup sugar
1 teaspoon cinnamon
2 tablespoons lemon juice
1 tablespoon cornstarch

Crisp Topping

1 cup all-purpose flour
0.5 cup sugar
0.5 cup light brown sugar packed
0.5 teaspoon kosher salt
2 cup rolled oats not instant
10 tablespoons cold unsalted butter diced

Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a medium bowl, toss diced apples with 1/4 cup sugar, cinnamon, lemon juice, and cornstarch until coated.
Gently press the pie crust onto the bottom of the prepared baking sheet to form a rough circle.
Spread the apple mixture evenly over the pie crust.
In a separate bowl, combine flour, remaining 1/2 cup sugar, brown sugar, and kosher salt. Whisk together.
Add cold, diced butter to the dry ingredients. Use a pastry blender or fingertips to cut the butter into the mixture until it resembles coarse crumbs with pea-sized bits of butter visible.
Stir in the rolled oats.
Crumble the oat mixture evenly over the top of the apples.
Bake for 30-35 minutes, or until the topping is golden brown and the apples are tender.
Let cool on the baking sheet for at least 15 minutes before cutting into squares.

Notes

Keep butter cold for a crumbly topping. Don't overmix the topping. Dice apples into roughly 1/2-inch pieces.