Apple cobbler cupcakes have become my Fall tradition.
The first time I made apple cobbler cupcakes, I topped them with pumpkin pie frosting. The next year, I made them as part of my Everything Fall cupcake (my favorite pumpkin cupcake with an apple cobbler cupcake baked inside). This year, I decided to give the apple cobbler cupcakes more of a classic country cobbler feel.
This year’s apple cobbler cupcakes have a crumb topping with my homemade pumpkin pie spice chips melted in. The pile of sweet buttery crumbs that calls to me from the kitchen counter as I head upstairs to the office or roll toy trains around the playroom appeals to me as much as (if not more than) a mound of frosting.
Classic Country Apple Cobbler Cupcakes
- Apple cobbler cupcake batter follow the recipe for apple cobbler cupcakes found in my original post - but don't put them in the oven
- 1/2 cup flour
- 1/2 cup sugar
- 6 tablespoons unsalted butter cold and cut into small pieces
- 1/4 cup rolled oats
- 1/4 cup homemade pumpkin pie spice chips or store-bought cinnamon chips
- Preheat oven to 400 F.
- Use your hands to mix flour, sugar, butter, and oats. Mix until they are well-combined and stick together to form small clumps.
- Fill cupcake liners 3/4 full with apple cobbler cupcake batter.
- Top apple cobbler cupcake batter with crumbs. Be generous with the crumbs. Make small mounds that rise above the tops of the liners.
- Top the crumbs with pumpkin pie spice chips (3 or 4 per cupcake). Place the chips toward the centers of the cupcakes; if they are on the edges, they may melt off of the crumbs and onto your cupcake tin.
- Bake for 35 minutes or until crumbs begin to brown.