Southern Apple Crisp Cookies

Southern Apple Crisp Cookies


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With pecans, pie filling, and crumbs, these cookies are bite-size apple pies.

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  • 1 C. Butter Flavor Crisco or 1 Butter Flavor Crisco Stick
  • 1 C. firmly packed light brown sugar
  • 1 tsp. vanilla extract
  • 2-1/2 C. oats
  • 2-1/4 C. all purpose flour
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 8 Tbs. water
  • 1 can (21 oz.) apple pie filling, finely chopped
  • 1 C. reserved crumb mixture
  • 1/2 C. finely chopped pecans or walnuts

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Preheat oven to 375 F. Grease baking sheet with Butter Flavor Crisco. For cookies, combine Butter Flavor Crisco, brown sugar and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Combine oats flour, baking soda and salt. Add alternately with water to creamed mixture stirring with spoon. Mix well after each addition. (The mixture will appear to be crumbly, but will hold together when shaped into small ball.) Add additional water if necessary. Reserve 1 C. of mixture for the topping. Shape remaining dough into 1-inch balls. Place 2 inches apart on greased baking sheet. Flatten to 1/8-inch thickness with floured bottom of glass. Smooth edges. Bake at 375 for 5 to 7 minutes or until light brown around edges are firm. Remove from oven. Cool on baking sheet about 5 minutes. For the topping, place 1 measured teaspoonful of apple filling in center of each cookie. Spread evenly and carefully to cover. Combine 1 C. reserved crumbs and nuts in small bowl. Toss until mixed. Sprinkle over apple filling. Return to oven. Bake 5 minutes or until topping is light brown. Then cool 1 minute before removing to cooling rack.

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