Preheat the oven to 350 degrees Fahrenheit and lightly spray a non-stick mini muffin pan with cooking spray.

Chop up the apple slices into small pieces using a knife. Or, use a food processor to create a chunky puree with the apple pie filling. You want apple pieces that are small enough to fit inside your mini apple crisp cups. Set aside.

Mix the oatmeal cookie mix, salted butter, heavy cream, and egg together in a large bowl until thoroughly combined.

Use a 1 Tablespoon measurer to scoop a ball of the dough into each muffin tin cavity.

Press the oatmeal dough into the muffin tins using your fingers to create a cup shape in the mold. Patch any holes, using more dough if necessary. You should have extra dough left over. Set it aside for now.

Fill the cups with about 1 Tablespoon of the set aside apple pie filling.

Tear the leftover cookie dough into pieces and sprinkle over the top of the apple filling. It’s okay if it’s a little sticky. If you would like, add a couple of Tablespoons of flour or oats into the dough to make it easier to work with.

Place apple cups into the oven and bake for 15-17 minutes or until the entire edge and tops of the cups turn golden brown.

Carefully remove the cups from the muffin tin and drizzle caramel syrup over the top, optional.

Plate, serve warm with milk, optional, and enjoy!