This recipe comes straight from a dear friend and colleague, Sheri Silver, who always knows just how to make dessert super easy, super adorable and super delicious. The secret to these cookies is a rich crumble topping and store-bought pie crust.  — Shannon Sarna, JTA

Ingredients:

For the streusel:

• 4 tablespoons unsalted butter, melted
• 3/4 cup flour
• 1/4 cup light brown sugar
• 1/4 cup white sugar
• 1/2 teaspoon cinnamon
• pinch of kosher salt 
• For the filling:
• 2 Granny Smith apples, peeled, cored and diced
• 2 tablespoons brown sugar
• 2 tablespoons unsalted butter
• juice from one lemon
• pinch of kosher salt
• 1/2 teaspoon cinnamon
• 1 store-bought refrigerated pie crust, at room temperature
• Directions:

1. Make the streusel: Line a small baking sheet with parchment paper. Combine the streusel ingredients in a bowl, breaking up any large clumps, and spread onto your baking sheet. Set aside to dry (can be made a day ahead; store covered at room temperature).

2. Make the filling: Combine the filling ingredients in a saucepan and cook over medium heat, stirring until the mixture comes to a simmer. Cook for 5-10 minutes, until the apples are slightly softened. Remove from heat, drain the liquid and cool completely (may be made a day ahead; store in the fridge).

3. Preheat oven to 350 F. Grease and flour a 12-cup muffin tin or line with parchment paper cups. Unroll your pie crust and use a glass or cookie cutter to cut circles that are slightly larger — about 1/4 inch — than the base of your muffin cups (I used a 2 1/2-inch cutter).

4. Place the circles in the bottom of each muffin cup, pressing gently along the sides and bottoms. Spoon some apple filling into each crust and top with the streusel.

5. Bake cookies for 20 minutes, or until streusel is golden brown. Cool completely in tins on a wire rack. Serve immediately or store, covered, for up to 3 days.