Best Apple Crisp Cups Recipes

APPLE CRISP CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 4 12-cup mini-muffin tins.
• Mix apples, water, white sugar, and 1/2 teaspoon of cinnamon together in a saucepan, and bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from heat.
• Combine flour, oats, brown sugar, 1 teaspoon of cinnamon, and nutmeg in a large bowl; cut the butter into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Place a heaping tablespoon of the crust mixture into a mini muffin cup, and press it into the cup so that it covers the bottom and pushes up the sides of the cup. Make the crust go all the way to the top of the little muffin cup, and patch any holes with more crust mixture. There will be crust mixture left over. Place about 2 teaspoons of apple filling in the crust. Sprinkle about 1 teaspoon of the remaining crust mixture on the filling.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.

DUTCH APPLE CRISP YOGURT COOKIE CUPS

Steps:

• Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray.
• In large bowl, stir together 2 3/4 cups flour, the baking soda and baking powder with whisk until well combined. In medium bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg.
• Gradually stir flour mixture into butter mixture until a dough forms. Roll dough into 1-inch pieces; press each piece lightly into muffin cup. Make small indentation in top of each piece of dough.
• Bake 10 to 15 minutes or until golden brown. If indentations no longer remain, use back of shot glass to lightly press down center of each cookie cup. Cool in pan 10 minutes. Using butter knife, carefully remove cookie cups from muffin cups to cooling rack. Set aside to cool completely.
• Meanwhile, reduce oven temperature to 350°F. In small bowl, stir together brown sugar, 1/4 cup flour and the cinnamon. With pastry blender or fork, cut in 3 tablespoons butter until mixture looks like coarse crumbs. Press Streusel in bottom and up sides of ungreased 9-inch glass pie plate.
• Bake about 10 minutes or until edges are golden brown. Cool slightly. With fork, break into small pieces. Set aside to cool completely, about 30 minutes.
• To serve, in large bowl, fold yogurt into whipped topping. Spoon filling into cooled cookie cups. Top each with streusel. Store in refrigerator.

APPLE CRISP CUPS

Steps:

• Stir together oats, brown sugar, flour, butter, cinnamon and nutmeg in medium bowl until well combined. Preheat oven to 375°F. Line regular-size muffin pan with foil baking cups; spray with cooking spray. Spoon 1 heaping tablespoon apple pie filling and streusel in each cup; discard crust. Top each cup evenly with oat mixture. Bake 20 minutes or until topping is golden brown. Serve warm with Reddi-wip, if desired.

APPLE CRISP BISCUIT CUPS

Steps:

• Heat oven to 350°F. Generously spray 16 regular-size muffin cups with cooking spray. In small bowl, mix granulated sugar and 1/4 teaspoon cinnamon.
• Separate dough into 8 biscuits. Separate each biscuit into 2 layers to make 16 biscuit rounds. Place 1 biscuit round in each sprayed muffin cup, pressing dough all the way up sides of cups. Brush insides of biscuits with melted butter; sprinkle with cinnamon sugar.
• In small bowl, add apple pie filling; cut apples into 1-inch pieces with kitchen scissors. Place heaping tablespoons of apple pie filling inside biscuit cups. Cups will be full.
• In small bowl, mix Topping ingredients with fork or pastry blender until crumbly. Sprinkle over apple pie filling.
• Bake 20 to 23 minutes or until biscuits are deep golden brown and filling is bubbling. Cool 5 minutes; loosen edges with metal spatula or knife, and remove from pan to serve. Serve warm with whipped topping.

OATMEAL CRISP CUPS WITH APPLE FILLING RECIPE - (4.3/5)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 4 12-cup mini-muffin tins. Apple Filling: Mix apples, water, white sugar, and 1/2 teaspoon of cinnamon together in a saucepan, and bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from heat. Oatmeal Crisp Crust: Combine flour, oats, brown sugar, 1 teaspoon of cinnamon, and nutmeg in a large bowl; cut the butter into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Place a heaping tablespoon of the crust mixture into a mini muffin cup, and press it into the cup so that it covers the bottom and pushes up the sides of the cup. Make the crust go all the way to the top of the little muffin cup, and patch any holes with more crust mixture. There will be crust mixture left over. Place about 2 teaspoons of apple filling in the crust. Sprinkle about 1 teaspoon of the remaining crust mixture on the filling. Bake in the preheated oven until golden brown, 15 to 20 minutes.