Apple Crumble Cookies Recipe

Introduction

Apple Crumble Cookies combine the warm, comforting flavors of spiced apple filling with a buttery, crumbly topping. These delightful treats offer a perfect balance of soft and crunchy textures, making them a wonderful choice for a cozy afternoon snack or dessert.

Ingredients

• 1 apple
• 1 1/2 tbsp granulated sugar
• 1 tsp lemon juice
• 1/2 tsp cinnamon powder
• 3 1/3 tbsp salted butter (for filling)
• 1/4 cup confectioners’ sugar (for dough)
• 1/2 egg yolk
• 1/4 tsp vanilla extract
• 2/3 cup cake flour (for dough)
• 3 tbsp almond flour (for dough)
• 2 tbsp salted butter (for crumble)
• 1/4 cup confectioners’ sugar (for crumble)
• 1/3 cup cake flour (for crumble)
• 6 1/2 tbsp almond flour (for crumble)

Instructions

1. Step 1: Prepare the apple filling by cutting the apple into superfine chunks using a knife or food processor.
2. Step 2: Heat a non-stick frying pan over low-medium heat. Add the apple pieces and cook, stirring occasionally, until the apple softens.
3. Step 3: Stir in granulated sugar, lemon juice, and cinnamon powder until well combined. Turn off the heat and let the filling cool completely.
4. Step 4: For the cookie dough, in a large bowl, add butter and sift in confectioners’ sugar. Mix with a spatula until well combined.
5. Step 5: Add the egg yolk and vanilla extract, mixing until blended.
6. Step 6: Sift in cake flour and almond flour, then mix until fully incorporated.
7. Step 7: Chill the dough in the refrigerator for 30 to 60 minutes.
8. Step 8: Prepare the crumble by combining butter, confectioners’ sugar, cake flour, and almond flour in a medium bowl. Use a fork to cut the butter into the flour until fine crumbs form.
9. Step 9: Chill the crumble mixture in the refrigerator until ready to use.
10. Step 10: Preheat the oven to 350℉ (180℃).
11. Step 11: Lightly dust your working surface with flour and roll out the cookie dough to about 0.12 inch (3 mm) thickness.
12. Step 12: Use a 2-inch (5 cm) cookie cutter to cut dough circles. Re-roll scraps and cut additional circles.
13. Step 13: Place each circle into a muffin pan cavity, gently pressing the dough down to fit.
14. Step 14: Spoon about 1 teaspoon of the apple filling onto each dough circle, leaving the edges uncovered.
15. Step 15: Top each with a spoonful of crumble and press slightly with a spoon to adhere.
16. Step 16: Bake the cookies for 20 minutes or until golden brown.
17. Step 17: Let the cookies cool in the pan for 5 minutes to set, then transfer to a cooling rack to cool completely.

Tips & Variations

• Use tart apples like Granny Smith for a nice contrast with the sweet crumble.
• For extra texture, add chopped nuts such as walnuts or pecans to the crumble topping.
• Chilling the dough and crumble helps maintain the shape and texture during baking.
• Substitute almond flour with ground hazelnuts for a different nutty flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week. Reheat gently in a warm oven or microwave for a few seconds to refresh the crumble texture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen apples for the filling?

Fresh apples are best for texture, but you can use thawed frozen apples if necessary. Just drain any excess liquid before cooking to prevent sogginess.

Can I make the dough and crumble ahead of time?

Yes, both can be made a day ahead. Keep the dough and crumble well wrapped in the fridge, then assemble and bake when ready.

Apple Crumble Cookies Recipe

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★★★★★

4.7 from 113 reviews

• Author: Harper
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x

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Description

These Apple Crumble Cookies combine the warm, tender flavors of cinnamon-spiced apples with a buttery, crumbly topping on a delicate almond and cake flour cookie base. Perfectly portioned in muffin pan cavities, these delightful treats offer a comforting, homestyle dessert with a crisp baked crumble topping and a soft apple filling at the center. Ideal for fall or any time you crave a cozy, fruit-infused cookie.

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Ingredients

Scale 1x2x3x

Apple Filling

• 1 apple, cut into superfine chunks
• 1 1/2 tbsp granulated sugar
• 1 tsp lemon juice
• 1/2 tsp cinnamon powder
• 3 1/3 tbsp salted butter

Cookie Dough

• 1/4 cup confectioners’ sugar
• 1/2 egg yolk
• 1/4 tsp vanilla extract
• 2/3 cup cake flour
• 3 tbsp almond flour
• 2 tbsp salted butter

Crumble Topping

• 1/4 cup confectioners’ sugar
• 1/3 cup cake flour
• 6 1/2 tbsp almond flour
• 2 tbsp salted butter (note: doubled for crumble)

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Instructions

1. Prepare Apple Filling: Cut the apple into superfine chunks using a knife or food processor for uniform texture. Heat a non-stick frying pan over low-medium heat, add the apple pieces, and cook while stirring occasionally until the apples soften. Stir in granulated sugar, lemon juice, and cinnamon powder until evenly combined. Turn off the heat and allow the mixture to cool completely before using to prevent melting the dough.
2. Make Cookie Dough: In a large bowl, cream together the butter and sifted confectioners’ sugar using a spatula until well combined. Add the egg yolk and vanilla extract, mixing thoroughly until incorporated. Sift in the cake flour and almond flour, folding gently until all ingredients are well combined into a smooth dough. Chill the dough in the refrigerator for 30 to 60 minutes to firm up, making it easier to handle and shape.
3. Prepare Crumble Topping: In a medium bowl, add butter and sift in confectioners’ sugar, cake flour, and almond flour. Use a fork to cut the butter into the dry ingredients until fine crumbs form. Chill the crumble mixture in the fridge until ready to use to maintain its crumbly texture during baking.
4. Assemble Cookies: Preheat the oven to 350°F (180°C). Lightly dust a work surface with flour and roll out the chilled cookie dough to about 0.12 inches (3 mm) thickness. Use a 2-inch (5 cm) cookie cutter to cut out circles, rerolling any scraps to maximize dough usage. Place each dough circle into the cavities of a muffin pan, gently pressing down so the dough lines the base and sides evenly.
5. Add Filling and Crumble: Spoon about 1 teaspoon of cooled apple filling over each dough-lined cavity, leaving the outer edges uncovered. Then spoon crumble topping on top of the filling and gently press down with a spoon to adhere.
6. Bake and Cool: Bake the cookies in the preheated oven for about 20 minutes or until the crumble topping is golden brown and the cookies are cooked through. Remove from oven and allow the cookies to cool in the pan for 5 minutes to set. Then transfer them to a cooling rack to cool completely before serving for optimal texture and flavor.

Notes

• Cut apples finely for even cooking and a smooth filling texture.
• Make sure the apple filling is completely cool before assembling to prevent dough from becoming soggy.
• Chilling both dough and crumble helps maintain shape and texture during baking.
• You can substitute cake flour with all-purpose flour for a denser cookie but texture will slightly vary.
• Store leftovers in an airtight container at room temperature for up to 3 days for best freshness.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: apple crumble cookies, cinnamon apple cookies, baked apple cookies, crumble topping cookies, almond flour cookies, fall dessert