When it comes to fall desserts, apple pie is an all American dessert sample. Now you can enjoy this dessert made in less than one hour (baking included) in a cup form!
One of my family’s favorite fall activity is apple picking. Although apples are widely available year round, there’s so much fun spending the day together picking a basket of apples.
With us being gone for almost 2 months to visit my family in Romania a lot of our fall activities have been pushed to the side. We’re still trying to catch up on everything, slowly getting there. Unfortunately, some activities have to be crossed of the list since there’s not much time left.
Apple picking is one of them. And since I do not preserve apples for winter it’s not much of a loss, except making apple pie with our fresh picked apples.
Apple pie is by far one of the fall desserts I don’t make enough. Plus I have never made a successfully pie crust. There I said it! And the lattice top – you really got me there! I’ve tried. Honestly, not a pretty sight.
These apple pie cups are the total opposite way of my baking “thinking”. There’s nothing “homemade” about them, unless putting everything together can be called so.
The pie crust is actually made out of Pillsbury Grands Biscuits. For the filling I used a can of Duncan Hines caramel apple pie filling. The streusel topping is made using Pillsbury refrigerated brown sugar oatmeal cookie dough mixed with some rolled oats and cinnamon chips. But these apple pie cups will blow you away! They take less than one hour from the moment you turn the oven on until you can bite into one, unlike the traditional one where only the baking time is around 45 minutes plus a couple of hours to let it rest before enjoying it.
With these cups, you can enjoy them as soon as you turn the oven off. Serve with a scoop of ice-cream of just a simple caramel drizzle.
An American fall dessert simplified. Now, in less than one your you can enjoy it without all the hassle of the traditional one
- 5 frozen Pillsbury grands flaky layers biscuits
- 1 (21 oz) can Duncan Hines caramel apple pie filling
- 3 oz pillsbury simply oatmeal brown sugar cookie dough
- 2 tbsp rolled oats
- 2 tbsp hershey's cinnamon chips
- Heat the oven to 350F.
- Remove the biscuits from the freezer and let rest at room temperature for 5 minutes.
- Meanwhile grease a 12 cup cupcake pan and cut 10 squares of aluminum foil. Set aside until needed.
- With a sharp knife cut the the biscuits in half.
- On a floured surface, take each half biscuit and roll it flat into a 4 inch discs.
- Place the discs into the prepared cupcake pan, covering the bottom and the sides.
- Cover the pie cups with aluminum foil and fill with a few baking beads.
- Bake for 5 minutes. Remove from the oven without turning it off.
- Remove the aluminum foil with the baking beads, gently pressing the pie crust in the cupcake pan.
- Fill the pie crust with the pie filling.
- In a small bowl crumble the cookie dough and mix it with the oats and cinnamon chips.
- Top the pie cups with the cinnamon oats topping
- Bake for 25 more minutes.
- Leave to cool for 5 minutes in the pan before removing.
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