Preheat your oven to 350°F. Coat two 12-cup muffin tins with nonstick spray. Also, line a baking sheet with parchment paper.

In a small bowl, blend together the flour, brown sugar, and cinnamon. Cut in the butter using a fork until the mixture is crumbly. Scatter this crumble mix on the lined baking sheet, breaking up larger clumps. Bake for 5 minutes, then set aside to cool. Once cool, crumble into smaller pieces.

Shape each break-and-bake sugar cookie into a ball and place it in a muffin tin cup. If you have a tart shaper, dip it in flour; otherwise, use the back of a spoon to gently press the dough into the tin, forming a crust. Make sure the sides are slightly higher than the base.

Bake the cookie crusts for 10-13 minutes until they turn a lovely golden brown. Once out of the oven, use a tart shaper or the back of a spoon to deepen the indent in the center of each cookie. Allow them to cool entirely before transferring to a wire rack.

Cut the canned apple pie filling into smaller pieces so they fit neatly into the cookie crusts. Use about 1 tablespoon of the chopped apples for each cookie.

When ready to serve, sprinkle the crunchy crumble on top of the apple filling in each cookie. If not serving immediately, store the crumble separately and sprinkle just before serving to maintain its crunch.