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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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