Loading... Please wait...

Sweetlife Blog - Sweet

Apple Crisp Cookie Cups with Sweetlife Farm Burnt Caramel Sauce

Posted by


My friend Mary Lynn found this recipe, and made it to rave reviews. It's definitely a keeper!

*Apple Crisp Cookie Cups with Sweetlife Farm Burnt Caramel Sauce


1 1/4 c. brown sugar (divided)

3/4 c. granulated sugar (divided)

2 sticks unsalted butter, softened (plus more for cooking apples)

2 eggs

1 tsp. vanilla

1 1/4 c. all-purpose flour

1 3/4 c. rolled oats

1 tsp. baking powder

1/2 tsp. ground cinnamon

1/2 tsp. kosher salt

6 Granny Smith apples, peeled, cored and finely chopped

2 tsp. cornstarch

1/2 tsp. ground nutmeg

1/2 tsp. ground cinnamon

Sweetlife Farm Burnt Caramel Sauce for serving

1. Preheat oven to 350 degrees F.

2. In a large mixing bowl, combine butter, 1/2 cup granulated sugar and 1 cup brown sugar. Beat with hand mixer until light and fluffy. Add eggs and vanilla and mix until evenly combined. Add flour, oats, baking powder, cinnamon and salt and stir until just combined.

3. Spray 2 regular sized muffin tins with cooking spray. Using a medium ice cream scoop, scoop dough into muffin tins, press down with a spoon to create cups. Bake for 15-20 minutes until the cookie cups are golden brown and set. (Don’t worry if the cookie cup centers rise!)

4. While the cookies are still warm, make the cups. Spray the bottom of a small shot glass with cooking spray and press the shot glass down into the center of each cookie to create cups. Let cool in pan for 15 minutes, then transfer to wire cooling racks.

5. Meanwhile, melt about 2 tablespoons butter in large nonstick skillet over medium-high heat until beginning to brown. Add apples and sauté until beginning to soften. Add the remaining sugars, nutmeg, cinnamon and cornstarch and cook until soft and caramelized.

6. Spoon the apple filling into the cups. Warm caramel sauce in microwave for 30 seconds, and stir to mix; drizzle over cookies and serve warm or at room temperature.

*This recipe is originally from Delish, by Lauren Miyashiro, and has been modified to specify the awesome Burnt Caramel Sauce made by Sweetlife Farm. For an equally palate pleasing alternative, try it with our Salted Whiskey Caramel Sauce.


Sunday Scones

Every Sunday, we brunch. An ease into the morning gives us space to appreciate our work and look forward to what is to come. With the summer weather showing itself, we decided to bake a scone that highlights our fragrant rosemary and sweet jam. We enjoyed these right out of the oven with scrambled eggs [...]

Read More »

Starbread stuffed with Sweetlife Farm Burnt Caramel Sauce

The other day a random video caught my fancy, and cooking for houseguests became the perfect excuse to experiment. The video uses nutella as the sweet between layers of dough, but Bob hates nutella with a capital N, so I immediately thought about interesting substitutions for this eye-catching pastry. Turns out it is simple and [...]

Read More »

Chocolate Walnut Pie

Chef Heather Andrus of Intentional Table made these recently for the Bike for Pie event here on the island. She made an extra one, just for us!Unbaked pie shell5 eggs7 oz brown sugar1 oz melted butter1 1/3 cup corn syrup1 tsp vanillapinch of salt4 oz melted semi-sweet chocolateSprinkle the nuts on the bottom of the pie [...]

Read More »

Cooking for a weekend crowd: keep it simple and tasty

Last weekend's summer celebration at Sweetlife Farm included planning meals for a crowd, since several of the artists who joined us, and my brother who came out for a visit and to help out all weekend had long travel times and were staying over. One even brought his bed with him, in the form of a [...]

Read More »

Tipi Granola

Makes approximately 20 3/4 cup servings  We serve this to tipi guests with our homemade yogurt and an optional dollop of Sweetlife jam; it seems to be a big hit, and the containers routinely come back empty. Bob combined several recipes to get the right balance of nutritious grains & nuts toasted with just enough honey [...]

Read More »

​Candied Orange Peel and Orange Peel and Ginger Shrub

 This recipe comes via Umbria and Letitia Mattiacci, whose cookbook A Kitchen with a View is filled with regional homestyle Italian food. Her Alla Madonna del Piatto Agritourissimo and Cooking School are worth a trip to Italy…To make the Candied Orange Peel: 12 organic unwaxed oranges with a thick skin  8 cups sugar Halve and juice the oranges; save the [...]

Read More »

​Homemade Yogurt

Making homemade yogurt is easy peasy, thanks to my friend Letitia Mattiacci, who shared her not so secretmethod….this makes a loose, pourableyogurt, similar to kefir. We're serving our tipi guests house made muesli with yogurt and a dollop of one of our jams or jellies for those who like things sweeter....yogurt makes a great base for fruit smoothies [...]

Read More »