Dutch Apple Crisp Yogurt Cookie Cups Recipes

APPLE 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:

• 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

Steps:

• Toss the apples with lemon juice and put in a casserole dish.
• Combine the dry ingredients for the filling and toss with apples.
• Combine the topping ingredients and sprinkle over the apples.
• Bake at 350 F for 45-50 minutes.

DUTCH APPLE-PUMPKIN CRISP

Steps:

• Heat oven to 350°F. Spread apples over bottom of 9-inch glass pie plate. Microwave uncovered on High 4 to 6 minutes or until apples are crisp-tender.
• Meanwhile, in small bowl, toss 3/4 cup flour, the brown sugar, butter and 1/4 teaspoon pumpkin pie spice until crumbly. Set aside.
• In medium bowl, beat remaining ingredients except whipped cream with wire whisk until smooth. Pour over apples. Sprinkle with flour mixture. Bake 30 to 35 minutes or until golden brown and set. Cool 20 minutes. Serve warm with whipped cream.

APPLE CRISP FOR TWO

Steps:

• Heat oven to 350°F. Spray 2 (10-oz) ovenproof ramekins with cooking spray.
• In medium bowl, mix all Topping ingredients except butter. With fork, mix in melted butter until crumbly; reserve.
• In another medium bowl, mix Filling ingredients. Divide filling evenly between ramekins. Top each with half of the topping, mounding the topping (it will settle during baking).
• Bake 25 to 30 minutes or until apples are tender and topping is brown. Serve warm.