Apple Crumble Cookies
Staring at a heap of untouched green apples at work, I wondered what to make. A crumble seemed impractical for sharing, so I turned to cookies. Inspired by my Cerealously Crunchy Cookies, I thought, “Why not an apple crumble cookie?” Turns out, it works beautifully.
Makes 16
Hands-on Time 25 minutes plus chilling (overnight)
Baking Time 38 minutes
Ingredients
530g plain flour
230g rolled oats
240g caster sugar
4 1/2 tsp ground cinnamon
1 tsp plus a pinch fine salt
65g unsalted butter (chilled)
250g unsalted butter (softened)
200g light brown sugar
2 tsp vanilla extract
2 large eggs
1 tsp bicarbonate of soda
5–6 small green apples
Equipment
Large mixing bowl
Knife
Baking parchment
Baking sheet (ideally aluminium)
Fork
Freestanding mixer with paddle attachment
Spatula
Clingfilm
Wire rack
Method
1. Make the Crumble Topping
Preheat the oven to 180°C/160°C (fan)/350°F/Gas Mark 4.
In a large mixing bowl, combine 130g flour, 30g oats, 65g caster sugar, 1/2 tsp cinnamon, and a pinch of salt.
Cube 65g chilled butter and add it to the dry mix. Rub the butter into the mix using your fingertips until it forms a crumbly texture.
Line a baking sheet with parchment and spread the crumble evenly over it. Bake for 20–25 minutes, stirring halfway with a fork, until golden. Set aside to cool.
2. Make the Cookie Dough
In a freestanding mixer, beat 250g softened butter, 175g caster sugar, and 200g light brown sugar for 5 minutes until light and fluffy.
Add the vanilla extract and eggs, mixing briefly to combine.
Add 400g flour, bicarbonate of soda, 4 tsp cinnamon, and 1 tsp salt. Mix until just combined, scraping down the sides with a spatula.
Peel, core, and dice the apples into small pieces. Add the diced apples and 200g oats to the dough, mixing briefly to incorporate.
3. Shape and Chill the Cookies
Shape the dough into a log, wrap in parchment, and chill for 30 minutes.
Break the cooled crumble into small pieces. Roll portions of the dough into balls, then coat each ball in the crumble.
Place the coated balls on a parchment-lined baking sheet. Cover with clingfilm and chill overnight (or freeze for later use).
4. Bake the Cookies
Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.
Place 6–8 dough balls on a parchment-lined baking sheet, spaced 10cm apart.
Bake on the middle shelf for 18 minutes until golden.
Let the cookies rest on the sheet for a few minutes, then transfer to a wire rack to cool completely.
Enjoy!
