Hello all! Happy Sunday! It was a busy week here at Lefty Living Life with new postings
on my Ebay page
, a how-to transition into fall
with some fabulous delicate jewelry, and stepping out of my comfort zone with a dark statement lip
and my thoughts on NARS’ powermatte lip pigment
. A lot to say the least, but I was so excited about these posts and being able to share them with you. This coming week is also going to be jam-packed with new Ebay postings, outfit posts, potentially a new collaboration, and the continuation of my newest series…beauty Fridays. But before we get into all of that, let’s take a little breather and relax with some delicious fall cookies.
While I love pumpkin, especially these pumpkin cookies
from a few weeks ago, apples and cinnamon make me think about fall even more. A friend had requested I make something apple related and my usual apple go-to is apple pie, but I wanted to mix it up a little bit. I found this recipe for Apple Crisp Cookies
on pinterest and decided to try it out. I could not have been more pleased with the results. The recipe was relatively easy, the hardest thing was dicing up the apples and the cookies came out perfect. They are absolutely delicious and are definitely going to be a staple on my fall menu in the future.
If you missed it on Friday, I made these cookies on a live video for my Instagram story
. It was so much fun and I will definitely be posting more cooking videos so make sure to stay tuned. If you aren’t in the mood to make these cookies, you can always order some from my GoFund
and I will ship them to you. Otherwise, have fun and enjoy the tastes of fall this Sunday! Until next time, XO
1 pie crust- I used a pre-made one to save time and didn’t notice a difference
5 Granny Smith apples, peeled and diced- I used honeycrisps because I like the sweet flavor more. Mine were also enormous apples so I only used 2 and had some left over. I also didn’t peel them because I wanted the bright red color to come out in the cookies
1/4 cup granulated sugar
1 teaspoon cinnamon
2 tablespoons lemon juice- this is about one regular size lemon
1 tablespoon cornstarch
1 cup flour
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 teaspoon salt
2/3 cup rolled oats
10 tablespoons (1 stick) cold unsalted butter, diced
Preheat oven to 350. Spray a regular muffin tin with baking spray. This recipe will make 24 regular sized cookies. You could also use a mini muffin tin to make more and I think the mini cookies would still be delicious.
Cut 24 two inch circles out of your pie crust. You will need to re-roll the scraps to about 1/4 inch thickness. Add the pie crust circles to the bottom of your muffin tins. Push it down to the bottom, it is ok if it comes up the sides a little bit because that will help hold your cookies together.
In a small saucepan add the apples, sugar, cinnamon, lemon juice, and cornstarch. Cook until the apples are softened and thickened. This took about 10 minutes. You can make the crisp topping while this is cooking, just make sure to stir the apples pretty regularly.
To make the crisp topping, add the flour, 1/2 cup sugar, 1/2 cup brown sugar, salt, oats, and butter to a bowl. I combined these by hand. You could also use a pastry cutter or hand mixer. You do not want this to be a solid dough. Just make sure that everything is combined and that you don’t have too much loose powder.
Add one tablespoon of apple filling to each muffin tin. This can be fudged a little. I would make sure you have enough apples in each to completely cover the pie crust bottom.
Then add two tablespoons of the crumble topping on top. This seems like a lot but it will help keep your cookie together once baked.
Bake for 18-20 minutes. My oven is slow so it took 20 minutes for me. You just want to start seeing a little golden brown on the top. The whole top shouldn’t be golden.
This makes 24 if you follow the recipe and would be fabulous with a little scoop of vanilla ice cream!