Apple Pie Cookies

With apple season in full swing I wanted to share with you another apple recipe. I try and find a new apple dessert recipe every year. This one might be the best one yet. Basically these cookies are mini apple pies. I am not a baker, but I am very proud of the way these turned out. 

Apple Pie Cookies
Yields about 2 dozen or more

Ingredients:

• 2 roll of refrigerated pie dough* my package came with 2 rolls (I used premade dough by the biscuits and cinnamon rolls and I used 2 rolls cause I was too lazy to roll out the left overs so I just used another roll )
• 4 Fuji apples, peeled, cored, and diced finely
• 1/4 cup brown sugar
• About 1 tablespoon ground cinnamon (I like cinnamon so you can use less if you aren't a big fan)
• 2 tablespoons lemon juice
• 1 tablespoon flour

For The Streusel Topping:

• 2 cups all purpose flour
• 2/3 cup brown sugar
• 2/3 cup granulated sugar
• 2/3 cups old fashioned oats (I used gluten free)
• 1 egg
• pinch of salt
• 3/4 cups plus 2 tablespoons (14 tablespoons total) butter, melted

Directions:

1. Preheat oven to 350 degrees. Spray the wells of a muffin tin or cupcake with nonstick spray. Roll out dough onto a lightly floured surface, and cut out circles about 2 inches in diameter (I used a champagne flute classy I know). Don't worry about re-rolling use another pie crust for the rest.  Place the circles in the bottom of each muffin or cupcake well.
2. Add the apples, sugar, cinnamon, lemon juice, and flour to a saucepan. Cook on medium heat, stirring occasionally for about 10 minutes until the apples have softened slightly and the juices begin to thicken. Remove from heat. *I did this while I was making the cut outs for the pie dough.
3. Add about one spoonful of the apple filling on top of each circle of pie dough.
4. In a medium bowl, mix flour, brown sugar, granulated sugar, oats, egg and salt. Add melted butter and mix until well incorporated.
5. Add a big spoonful of the streusel topping to each muffin well, and pat it down over the apples.
6. Bake for 17-19 minutes. And allow cookies to cool in tin before removing. If you are having a hard time removing you a kitchen knife to cut the edges away from the pan.

Cheers,
​Jess