Apple Crumble Cookie Cups

Brown sugar and white chocolate cookie cups, filled with stewed spiced apples and a crumble topping

Course Dessert

Cuisine British

Keyword Apple, Cookies

Prep Time 45

Cook Time 12

Total Time 57

Servings

Calories 375kcal

Author thebakingexplorer

Ingredients

For the stewed apple filling

6 Apples medium sized, regular eating apples
90 g Light brown soft sugar
1 ½ tsp Cinnamon
1 tsp Mixed spice
3 tsp Cornflour (cornstarch)

For the crumble topping

10 g Butter unsalted
2 tsp Light brown soft sugar
17 g Plain flour
⅛ tsp Cinnamon

For the cookie cups

100 g Butter unsalted, softened
100 g Caster sugar
65 g Light brown soft sugar
1 Egg large
1 tsp Vanilla extract
215 g Plain flour
1 tsp Cinnamon
½ tsp Mixed spice
½ tsp Baking powder
¼ tsp Bicarbonate of soda
¼ tsp Salt
200 g White chocolate chips

For the icing

3 tbsp Icing sugar
½ tsp Sauce from the stewed apples
½ tbsp Water add slowly as you may not need it all

Metric - US Customary

Instructions

To make the apple filling, peel and core the apples, then chop into small chunks. Add to a pan on a low heat along with the light brown sugar, cornflour, cinnamon and mixed spice. Stir everything together
Cover with a pan lid, and cook the apple for 10-15 minutes until soft. Remove from the heat and leave to cool completely
To make the crumble, pre-heat your oven to 180C Fan/Gas Mark 6, and line a baking tray with baking paper. Put the plain flour, light brown soft sugar and cinnamon into a bowl and stir together
Add the butter and use your fingers to rub the butter into the dry ingredients until it resembles breadcrumbs. You can also use a fork to do this. Spread it out onto a lined baking tray and bake for 10-15 minutes until it is golden and feels firmer to the touch (it will firm up more as it cools)
For the cookie cups, pre-heat the oven to 180°C Fan/Gas Mark 6 and grease a 12 hole cupcake tin with butter or baking spread, then line with strips of baking paper
Ideally using a stand mixer with the paddle attachment, mix together the butter, caster sugar and light brown sugar until fluffy and paler in colour. This will take 3–5 minutes in a stand mixer on a medium speed
Add the egg and vanilla extract and mix in
Add the plain flour, cinnamon, mixed spice, baking powder, bicarbonate of soda and salt and mix them in
Add the white chocolate chips, and mix briefly until evenly distributed
Divide the dough into 12 equal portions – you can weigh the dough for accuracy. Roll the dough portions into balls using your hands, then place each ball into the holes of the cupcake tin. Use a small cylinder-shaped object, such as the end of a small rolling pin, the base of a small bottle, or ideally a pastry tamper, to shape the dough into the tin. You’re aiming for it to be pressed up the sides and along the base at a similar thickness, with a dip in the middle
Bake for 12 minutes, or until golden. The cookie cups will rise in the middle, so use the same tool that you used to shape them to push the middles back down as soon as they come out of the oven. Remove them from the tin once they're cool enough to handle, then leave to cool fully on a cooling rack
Spoon the stewed apples into the cookie cups, then top with the crumble. Mix the icing ingredients together, and pipe or drizzle the icing over the cookie cups
Store leftovers in an airtight container and eat within 3-4 days

Notes

Make sure all your ingredients (particularly the butter and egg) are at room temperature before you start baking.
I prefer to use unsalted butter for this recipe, but you can also use a baking spread.
I used white chocolate chips in the cookie cups, you could also use chopped up white chocolate instead.
I recommend using light brown soft sugar for delicious flavour and a more gooey cookie, but you can replace it with caster sugar if you can't get hold of brown sugar.
Mixed spice is a British spice blend containing cinnamon, coriander seed, nutmeg, clove, pimento and ginger. If you can't get hold of it, you can use a mix of ginger, nutmeg and cinnamon, or use a Pumpkin Spice mix instead.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition