Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1 cup (90g) rolled oats
  • 1/2 tsp (2g) ground cinnamon
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 2 cups (300g) Granny Smith or Honeycrisp apples, finely diced
  • 2 tbsp (25g) granulated sugar
  • 1 tsp (2g) ground cinnamon
  • 1 tsp (3g) cornstarch
  • 1 tbsp (15g) unsalted butter, melted

Instructions:

  1. In a small saucepan over medium heat, combine the diced apples, sugar, cinnamon, and melted butter.
  2. Stir in the cornstarch and cook for 3–5 minutes until apples are tender-crisp and the liquid has reduced to a thick, glossy syrup. Remove from heat and let cool slightly.
  3. Beat the softened butter and brown sugar until smooth; mix in the egg and vanilla extract.
  4. In a separate bowl, whisk together the flour, oats, cinnamon, baking soda, and salt, then gradually stir the dry mixture into the wet ingredients until a thick dough forms.
  5. Spoon about 1 tablespoon of dough into each greased mini muffin tin cavity, pressing firmly against the bottom and sides to create a well.
  6. Spoon the apple mixture into the center of each dough cup.
  7. Bake at 350°F (175°C) for 10–12 minutes until edges are golden-brown and filling is bubbling.
  8. Allow the cups to cool in the pan for 5 minutes before removing.