One of my favorite things to bake in the fall is apple crisp. I love the spices, the flavors and especially serving it up on a cool, cozy day with a scoop of vanilla ice cream on the side. These Dutch Apple Crisp Yogurt Cookie Cups taste just like the classic crisp, only in mini form. Plus, they’re made with Yoplait’s yummy apple crisp-flavored yogurt, which is a new favorite in our household. It’s one more way I can get my apple crisp fix this season! First, make the cookie dough. It’s a basic sugar cookie dough and it forms the base of the dessert. Roll the dough into 1-inch balls and press each ball into greased mini muffin cups. Make a small indent in the top of each piece to help the dough sink in the center as it bakes. Bake the cookies until golden brown. If the indents didn’t stay, use the back of a shot glass to make shallow depressions in each cup. Let the cups cool a few minutes in the pan, then carefully remove them from the pan with a butter knife and let them cool completely on a cooling rack. Next, make the streusel topping: Combine the ingredients for the topping in a large bowl and cut in the chilled butter. Press the mixture into a pie plate. Bake the topping until golden brown, then once it’s cooled slightly, use a fork to break it into small pieces. In a large bowl, fold together the whipped topping and Yoplait apple crisp yogurt. Fill the fully cooled cookie cups with the filling, then sprinkle with streusel. Serve as part of a cozy fall brunch, dessert or a just-because seasonal treat!