Oatmeal Cookie crust
- 1 cups all-purpose flour
- 1 cups rolled oats
- 3/4 cups brown sugar
- 12 Tablespoons butter softened
for the homemade Apple Filling Option
- 2 Tablespoons butter
- 3–4 medium apples peeled, cored and diced in to 1/4-inch cubes
- 1/3 cup brown sugar
- 3 Tablespoons water
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 Tablespoon + 1 teaspoon cornstarch
- 2 Tablespoons water
for the canned apple filling option
- 1 can apple pie filling
- Caramel topping optional
Preheat oven to 350 degrees F. Grease 24-cup mini-muffin tin.
In a medium size pan, melt butter, add apples, spices, brown sugar and 3 Tablespoons water. Cook over medium-high heat, for 4-6 minutes or until apples very slightly softened.
In a small dish combine cornstarch and 2 Tablespoons water. Add to pan while stirring and continue to cook until apples are tender, and filling is thickened, about 4-5 minutes. Cool.
Combine flour, oats and brown sugar 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. Press along the bottom and sides to make a “cup”.There will be crust mixture left over.
Place about 1 tablespoon 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. Cool in the pan for 10 minutes. Use a knife to loosen from pan and they should pop right out.
Drizzle with caramel topping if desired