Ingredients
Units
Scale
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 or store, covered, for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday