
Crisp oatmeal cups filled with warm homemade apple pie filling and a sweet glaze for the ultimate comfort dessert.

These Apple Crisp Cookie Cups combine everything I love about a classic apple dessert into a single playful bite. I first made them on a chilly autumn afternoon when I wanted the warmth of apple pie but also the ease of a handheld treat. They are a mash up of tender apple pie filling and sturdy oatmeal cups that hold up beautifully. The result is a contrast of textures with soft, cinnamon scented apples and slightly chewy edges in the cups. My family gathered in the kitchen as the house filled with the scent of cinnamon and butter and every plate came back empty.
I discovered this combination while testing a cookie base for a brunch event. After switching the apples to Granny Smith for bright acidity and reinforcing the cups with rolled oats for texture, the recipe quickly became a favorite. On the first night my kids proclaimed them the best dessert ever and my neighbor requested the recipe after only one bite. These treats are ideal for gatherings, bake sales, or when you want an accessible dessert that still feels special. The cups are also forgiving so you can scale quantities with confidence.
In my experience these have become the dessert I bring when I want to impress without stress. Family members have used them as a breakfast treat and friends have requested them for holiday gatherings. The combination of textures is what makes people go back for seconds.

My favorite aspect is the way the first bite contrasts textures and temperatures. I have served these to adults and children alike and watched them become the unexpected star of a backyard gathering. They are forgiving to twist and adapt which makes them a reliable favorite in my recipe collection.

Store baked empty cups at room temperature in an airtight container for up to two days to keep edges slightly crisp. Refrigerate filled cups up to three days in a shallow airtight container. For longer storage freeze apple filling separately in portion sized bags for up to three months then thaw overnight in the refrigerator and warm gently before filling cups. To reheat filled cups warm in a 325°F oven for five to seven minutes to refresh the edges and warm the filling. Avoid microwaving filled cups for long periods since the cups can become soggy.
For a butter free version swap unsalted butter for refined coconut oil by volume though expect a faint coconut note. Use dairy free butter for a vegan take and replace eggs with two flax eggs using one tablespoon ground flax mixed with three tablespoons water per egg chilled for five minutes. For gluten free use a cup for cup gluten free flour blend and certified gluten free oats. If you prefer a richer filling swap half the water in the apple filling for apple cider for more depth.
Serve warm with a small scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. Sprinkle chopped toasted pecans for crunch or add a drizzle of caramel sauce for a decadent finish. These are perfect for autumn gatherings holiday dessert tables and afternoon tea. For a brunch idea pair with spiced coffee or chai. Garnish with a light dusting of powdered sugar or a single thin apple slice for visual appeal.
The combination of oatmeal and apple evokes classic American baking traditions that celebrate seasonal fruit and pantry staples. Crisp desserts have roots in rural kitchens where fruit was baked with a crumbly topping. Transforming that concept into a handheld cup draws on modern baking creativity to make portions portable. Using Granny Smith apples keeps the filling bright which mirrors historical practices of choosing tart apples for baked dishes so they hold up and balance sweetness.
In fall emphasize warm flavors by adding a quarter teaspoon of ground cloves and swapping half of the water for apple cider. In winter add a splash of bourbon to the filling after it cools for an adult friendly variation. In summer use softer apples and reduce simmer time so the fruit retains a fresher texture. For holiday gatherings add chopped dried cranberries to the filling for color and tang.
Make the apple filling two days ahead and refrigerate. Bake the cups a day ahead and store them in an airtight container at room temperature. On the day of serving warm the filling slightly and assemble just before guests arrive. For transport place filling in a shallow insulated container and fill cups onsite to keep edges crisp. Use muffin liners to make removing cups easier and to prevent sticking.
These Apple Crisp Cookie Cups bring comfort to any table. They are approachable to make and generous in flavor so make a batch and watch them disappear quickly.
Use room temperature butter and eggs so they emulsify easily and the dough mixes uniformly.
Cool the apple filling completely before filling cups to prevent sogginess.
Press the centers of the cups immediately after they come out of the oven if they puff up to preserve a deep well for the filling.
Measure flour by spooning into the cup and leveling for accurate texture.
This nourishing apple crisp cookie cups recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes the apple filling can be made up to three days ahead and stored in the refrigerator. Reheat gently before filling the cups.
Use old fashioned rolled oats for best structure. Quick oats will make softer cups that may not hold the filling as well.
This Apple Crisp Cookie Cups recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Toss chopped apples with lemon juice. In a saucepan combine sugars cornstarch spices and water. Cook until boiling then cook two minutes. Add apples return to a boil then simmer ten to fifteen minutes until tender. Cool completely.
Whisk flour baking soda cinnamon and salt together in a medium bowl to ensure even distribution.
Beat butter and both sugars on medium high until pale and fluffy about three minutes to incorporate air for lighter texture.
Add eggs one at a time beating after each then beat on high for one minute. Add vanilla and mix briefly.
On low speed add the dry mixture mix until just combined then fold in rolled oats. Avoid overmixing to keep cups tender.
Scoop approximately three tablespoons of dough into greased muffin tins press up sides to form wells and bake at 350°F for about fifteen minutes until edges brown and centers mostly set. Press centers if they puff up. Cool in pans fifteen minutes then transfer to a wire rack.
Fill cooled cups with a tablespoon of apple filling and drizzle with powdered sugar glaze if desired. Let glaze set a few minutes before serving.
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This recipe looks amazing! Can't wait to try it.
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