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.

Apple Crumble Cookies
Apple Crumble Cookies

Makes 16

Hands-on Time 25 minutes plus chilling (overnight)

Baking Time 38 minutes

Print friendly version

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!

Apple Crumble Cookies
Apple Crumble Cookies