Apple Crumble Cookies
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Apple Crumble Cookies are basically apple crumb pie in a cookie form. Thin cookie bottom, sweetened spiced apples in the middle, and crisp crumble on top in one delicious handheld treat!
Apple crumble pie is my favorite and if you love it as much as you do, you will love these bite-sized Apple Crumble Cookies. These adorable cookies are very convenient to eat. In addition, they are less a commitment than a whole pie, but certainly no less indulgent.
A tender thin cookie filled with sweet cinnamon-kissed apples all topped with a delicious crumb topping. This is a great way to enjoy apple crumble pie in a whole new way!
Components
- Cookie base. This is the bottom of Apple Crumble Cookies. You need this to be rolled as thin as possible to get the perfect filling-dough ratio.
- Apple filling. I like to use a firm-textured apple so it will not lose its shape when baked and become mushy. You will need to cut the apple into superfine chunks for these cookies. You can cut it with a knife or use a food processor to do this. But if you use a food processor, make sure just to pulse instead of blend the apple so that it does not turn to a pulp.
- Crumble. For an extra crunchy topping.
Best Apple for the Filling
Of course, the most important ingredients in this menu are not surprisingly the apples that you use for the filling. You can mix firm-tart and firm-sweet apple varieties. Whether you like them sweet or tart when baking, make sure to choose the right variety. Look for apples with a crisp bite so they stay firm and hold their shape when cooked.
If you are not sure which one to choose, Granny Smith apples have long been considered the favorite because they are extremely firm, and do not mush under almost any amount of cooking. The classic green apple is slightly sour and definitely one of the best apples for apple pie. In addition, they are typically readily available at any supermarket any time of year is a plus point.
More Apple Recipes
Ingredients
Apple Filling
- 1 apple, peeled and cored
- 1 1/2 tbsp (20 gr) granulated sugar
- 1 tsp lemon juice
- 1/2 tsp cinnamon powder
Cookie Dough
- 3 1/3 tbsp (50 gr) salted butter, room temperature
- 1/4 cup (33 gr) confectioners’ sugar
- 1/2 (10 gr) egg yolk
- 1/4 tsp vanilla extract
- 2/3 cup (80 gr) cake flour
- 3 tbsp (18 gr) almond flour
Crumble
- 2 tbsp (30 gr) salted butter, cold
- 1/4 cup (33 gr) confectioners’ sugar
- 1/3 cup (40 gr) cake flour
- 6 1/2 tbsp (40 gr) almond flour
Instructions
Apple Filling
- Cut the apple into superfine chunks with a knife or food processor.
- Heat a non-stick frying pan on low-medium heat. Add apple and cook until it softens while stirring occasionally.
- Stir in granulated sugar, lemon juice, and cinnamon powder until well combined. Turn off the heat and cool completely before using.
Cookie Dough
- In a large bowl, add butter and sift in confectioners' sugar. Mix with a spatula until well combined.
- Add egg yolk and vanilla extract. Mix until well combined.
- Sift in cake flour and the almond flour. Mix until well incorporated.
- Chill the dough in the fridge for 30-60 minutes.
Crumble
- In a medium bowl, add butter and sift in confectioners' sugar, cake flour, and almond flour. Use a fork to cut butter into the flour until fine crumbs form.
- Chill the crumb in the fridge until using it.
Assembly
- Preheat the oven to 350F/180°C.
- Lightly dust the working surface with flour. Roll the cookie dough out to about 0.12-inch/3 mm thickness.
- Using a 2-inch/5 cm cookie cutter, cut into circles. Re-roll any scraps and cut them into circles.
- Place the circles into each cavity of a muffin pan. Gently press the dough down until it fits the cavity.
- Spoon and spread 1 tsp apple filling over the dough, leaving the outside edges uncovered.
- Spoon crumble on top and press slightly with a spoon.
- Bake for 20 minutes or until golden brown.
- Cool the cookies in the pan for 5 minutes to set before removing them to cool completely on a cooling rack.
These were easy to make and tasted good fresh out of the oven.
For UK bakers I substituted plain flour for cake flour and it worked fine.