Original Image from Liv for Cake

While most people living in northern climates long for summer, I prefer the crisp, cool air of fall. Every year, the sudden burst of fall colors and all the fall harvest has to offer would lure my family from the city. My parents would load us into the car and head to the closest apple orchard where we’d spend a few hours picking apples. Nothing tasted as good to me as that first apple of the season, crisp, tart and slightly sweet. When we got home we’d make baked apples stuffed with butter, brown sugar, oats and cinnamon and eat them warm topped with fresh cream.

I created the same memories with my own kids right down to the baked apples. If you want to celebrate the fall, these Apple Cookie Cups combine all the best flavors of autumn for the easiest and most delicious apple dessert ever!

INGREDIENTS

Cookie Cups

• Coconut cooking spray
• 1 cup (2 sticks) organic butter, softened
• 1 cup organic brown sugar
• ½ cup organic turbanado sugar
• 2 organic large eggs
• 1 tsp. pure vanilla extract
• 1 1/4 cup organic all-purpose flour or replacement option almond flour (1:1 ratio)
• 1 3/4 cup organic rolled oats
• 1 tsp. baking powder
• 1/2 tsp. ground cinnamon
• 1/2 tsp. kosher salt

Apple Pie Filling

• 4 Granny Smith apples, peeled, cored and finely chopped
• 1/4 cup organic brown sugar
• 1/4 cup organic turbanado sugar
• 1 1/2 tsp. organic cornstarch
• 1/2 tsp. ground nutmeg
• 1/2 tsp. ground cinnamon

Caramel Sauce

• 1 cup organic heavy cream or use 1 cup organic coconut cream
• 1/2 cup organic sucanat
• 1/2 cup honey

DIRECTIONS

Cookie Cups

1. Preheat oven to 350°.
2. Use the coconut cooking sprat to grease two muffin tins.
3. In a large mixing bowl beat organic butter, organic brown sugar, and organic turbanado sugar with a hand mixer until light and fluffy.
4. Add organic eggs and vanilla mixing until combined.
5. Combine flour, oats, baking powder, cinnamon, and salt in a smaller bowl.
6. Add the dry ingredients to the batter and stir until just combined.
7. Scoop dough using a medium-size cookie scoop into muffin tins and flatten with the back of a spoon.
8. Bake about 18 to 20 minutes until cookie cups are golden brown and set. Be sure not to overcook them or the cookie cups will not form properly.
9. Spray the bottom of a small shot glass with coconut cooking spray and while the cookies are still warm, press the shot glass down into the center of each cookie to form cups.
10. Allow the cups to stand for 10 minutes in the muffin tins, then remove them and place them on wire cooling racks.

Apple Filling

1. Peel and core apples then chop into bite-sized chunks.
2. Melt about 2 tablespoons of organic butter at medium-high heat in a medium pan.
3. Add the apples and cook until they begin to soften.
4. Add the brown sugar, turbinado sugar, cornstarch, nutmeg, and cinnamon.
5. Cook the apples until they become soft and nicely caramelized.
6. Spoon the filling into the cooled cookie cups.

Healthy Caramel Recipe

1. Over medium heat warm cream in a heavy saucepan until bubbles start to form around the edge of the pan. Do not allow to come to a boil.
2. Add honey, sucanat, and salt and stir to dissolve.
3. Bring to a boil being sure to stir continuously.
4. Boil for 10-12 minutes, continuing to stir until the caramel reaches 248º F. Use a thermometer to insure you reach the right temperature.
5. Put the saucepan in an ice water bath and avoid getting water in the pan.
6. Stir the caramel while still in the ice water bath until it thickens slightly. This should only take about 10 to 15 seconds.
7. Drizzle over the warm apple cookie cups and enjoy.

These Apple Cookie Cups are sure to be a hit with the family. They are also ideal for a show-stopping dessert when entertaining! For an even healthier version of Apple Cookie Cups click here.