Like the desire to be already in autumn with these Cookies cups with oatmeal & apple-cinnamon compote. After the start of the school year, at the beginning of September, don't tell me about these few summer days that we have left: I consider that this season is already behind me :) At the moment, I only think about one thing: the delicious and warm recipes that will be made warm at home! This is what I wanted to offer you with this recipe with the sweet scent of spices ...

The basis of the recipe for these oatmeal & apple-cinnamon compote cookies is a cookie dough with a little oatmeal and a touch of cinnamon that we bake in muffin tins ( I put the link to the mold I use at the bottom of this article). Then, we dig a little and we just pour the apple-cinnamon compote cooked in a pan. A nice treat to enjoy at snack time, or as a quick dessert! The size remains reasonable to be eaten by young and old.

PS: gourmets will add a touch of salted butter caramel (I couldn't help myself!)

I hope you like it, if you try the recipe, do not hesitate to tag me Our Instagram -, so that I can see your achievements! 

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5 on 2 votes

Oatmeal & apple-cinnamon compote cookies cups

With sweet scents of spices ...

Prep time25 minutes min

Cook time30 minutes min

Yield: 12 slices

Ingredients:

• 115 g softened butter
• 100 g dark brown sugar rapadura for me
• 50 g refined powdered sugar
• 2 large eggs
• 1 cc natural vanilla extract
• 185 g all-purpose flour
• 140 g oatmeal small
• 1 cc baking powder
• 3/4 tsp cinnamon powder
• 1/2 this salt
• +
• 3 or 4 apples for a less sweet result, opt for a tangy variety like Granny Smith, I used Royal Gala for my part
• 1 tsp cinnamon
• 3 tbsp of whole cane sugar
• 1 tbsp of salted butter
• Salted butter caramel sauce optional

Instructions:

• Preheat the oven to 175 ° traditional heat. Butter and flour the 12 cavities of a muffin tin. Cut small disks of baking paper and place them at the bottom of the indentations to facilitate removal from the mold afterwards.
• In a bowl, beat the soft butter, whole sugar and white sugar for a few minutes until a clearer and creamy mixture is obtained. Add the eggs one by one, mixing between each then the vanilla.
• Separately, mix the dry ingredients: flour, oats, baking powder, salt, cinnamon. Then add them to the previous mixture.
• Fill the mold cavities with the dough, counting about 2 tablespoons of dough per cavity. Tamp lightly and bring the dough up to the edges.
• Bake for 15 to 18 minutes. The top should be lightly golden. Directly out of the oven, dig small circles inside the muffins using the bottom of a small glass (buttered it will be easier, it will not stick): this will create the cavities for the compote . Let cool in the mold before unmolding them on a rack.
• For the compote: peel, seed and dice the apples. Add the butter to the pan and pour in the apples. Cook over medium heat for a few minutes until the diced apples soften. Then add the cinnamon and the whole sugar - proportion to your taste. Add a little water if it sticks. The appearance should be slightly caramelized.
• Fill the cookies cups with the apple-cinnamon compote: enjoy lukewarm or cold as you prefer! You can also add a drizzle of salted butter caramel;)

Notes:

* can be kept for a few days in the fridge in an airtight box (you can reheat them before tasting).

Par Lilie bakery

Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

// EQUIPMENT USED //