Description
These Berry Crumble Cookie Cups are a delightful mix of soft, chewy cookies, fresh berries, and a crumbly topping. With their sweet and tangy flavor, they’re the perfect bite-sized dessert for any occasion! Easy to make and bursting with fruit, these little treats are great for summer parties, picnics, or whenever you crave a fruity dessert.
Ingredients
Scale
For the Cookie Cups:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup rolled oats
- 1/2 cup mini chocolate chips (optional)
For the Berry Filling:
- 1 cup mixed fresh berries (strawberries, blueberries, raspberries, or blackberries)
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
For the Crumble Topping:
- 1/4 cup all-purpose flour
- 1/4 cup rolled oats
- 1/4 cup granulated sugar
- 1/4 tsp ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Prepare the Cookie Cups:
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
- Beat in the egg and vanilla extract until smooth.
- Gradually mix in the dry ingredients until combined. Stir in the oats and chocolate chips (if using).
- Divide the cookie dough evenly among the muffin cups, pressing it down gently into each cup to form a base.
- Make the Berry Filling:
- In a small bowl, toss the mixed berries with the granulated sugar, cornstarch, and lemon juice until the berries are evenly coated.
- Spoon the berry mixture over the cookie dough in each muffin cup, filling them generously.
- Make the Crumble Topping:
- In a medium bowl, combine the flour, oats, sugar, and cinnamon. Add the cold cubed butter.
- Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping over the berry filling in each muffin cup.
- Bake the Cookie Cups:
- Bake for 18-22 minutes, or until the cookie edges are golden brown and the crumble topping is slightly crispy.
- Remove from the oven and allow the cookie cups to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Serve:
- Once cooled, serve the berry crumble cookie cups on their own or with a dollop of whipped cream or vanilla ice cream for an extra indulgent treat.
Notes
- Berry Variations: Feel free to use any combination of berries you like. Fresh berries work best, but you can use frozen berries if that’s all you have on hand. Just be sure to thaw and drain any excess liquid.
- Make-Ahead: You can prepare the cookie cups ahead of time. Simply store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
- Extra Crunch: For more crunch, try adding chopped nuts (like almonds or walnuts) to the crumble topping.
- Prep Time: 20 minutes
- Cook Time: 20-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 220
- Sugar: 18g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0 g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg