Dutch apple pie cookies with Granny Smith apples, cake batter and a streusel topping are delicious. They are perfect for any time at any table, but definitely good for Thanksgiving.
1 refrigerated cake batter
5 apples from the blacksmith grandmother
1/4 cup of sugar
1 teaspoon of ground cinnamon
2 tablespoons of fresh lemon juice
1 tablespoon of cornstarch
Ingredients of the Streusel cover:
2 1/4 cup flour
2/3 cup of packed brown sugar
2/3 cup of sugar
2/3 cup of old-fashioned oats
a pinch of salt
3/4 cup + 2 tablespoons unsalted butter, melted
Preheat the oven to 350 degrees.
Prepare the muffin tin by spraying it with baking spray.
Prepare the apples by peeling, coring and finely dicing them, then set aside.
Spread the dough on a lightly floured surface, and cut out circles about 2 inches in diameter
Collect and rewind unused dough and cut additional circles, if necessary
Place the circles at the bottom of each roll well
Using a medium saucepan, over medium heat add the apples, sugar, lemon juice and corn starch.
Stir and continue cooking for about 5-19 minutes
The apples should soften slightly and the liquid should start to thicken
Add a spoonful of the apple mixture to the dough of each cake.
Directions from the top of the Streusel:
Add flour, brown sugar, sugar, oatmeal and salt to a medium bowl and mix until combined.
Add melted butter and mix until combined
Complete each apple mixture with a spoonful of streusel…
Press the top of the apples
Bakes at 350 degrees for 17-19 minutes
Take it out of the oven but let the cookies cool down in the muffin tin for about 10 minutes.
Use a dull knife to gently remove the cookies from the can
Place cookies on a wire rack and sprinkle with caramel sauce.