Apple Pie Crumble

Disclaimer: affiliate links in post

It’s here! Apple. Pie. COOKIE! If you love apple pies and cookies, this recipe is for you! Plus it helps you control your serving size this holiday season. (Or you can eat 2 or 3 or 4 and just break out the stretchy pants)

Word of caution for this recipe: Apple Pie is already a bit time consuming to make from scratch. These cookies are no different. BUT it is completely worth it, I promise!

The beauty of these cookies is I used a brown butter base (I know, I know…I’m obsessed with brown butter), and it lends the cookie a crumbly, nutty flavor that just boosts the flavor of the apple filling. And then its topped off with a classic dutch apple pie crumble that brings the cookie home. You can of course forgo the apple crumble, but…why?? Go big or go home, right?

The apple pie filling I used was adapted from Linda Lomelino’s book Lomelino’s Pies. You can however use any apple pie filling of your choosing. A simple Google search for an apple pie recipe, and then just follow the instructions for only making the apple pie filling. This recipe will not use the entire amount needed to fill a 9” apple pie, so I would cut the recipe in half. Any leftovers you can refrigerate if you plan to use within a few days, or freeze to use weeks or months later.


FAQ

Do I need to brown the butter?

You don’t HAVE to….but I HIGHLY RECOMMEND IT. I mean, I REALLY recommend it. If you choose to not brown the butter….well, the cookie will still be good…just not AS good.

Do I need a kitchen scale?

I am a huge advocate for a kitchen scale. It will only ensure that the recipe comes out that much more accurately vs. not using a kitchen scale. Weighing ingredients is the way to go, so yes! I definitely think you need a kitchen scale. As always though, the volume measurements are provided.

 

Tools For The Job

kitchen scale

wire rack

3 tbsp ice cream scoop


Apple Pie Crumble

Rating: 5 out of 5.

Yields: Approximately 12 cookies

Prep Time: 1 ½

Bake Time: 14 – 15 minutes

Total Time: Approximately 2 ½ – 3 hours

 

Ingredients

375 g (2 ½ cups) all purpose flour

227 g (1 cup) browned butter, room temperature

120 g (¾ cup) light brown sugar

50 g (¼ cup) granulated sugar

1 egg + 1 egg yolk, room temperature

2 tbsp apple cider

2 tsp pure vanilla extract

1 tsp ground cinnamon

¼ tsp baking soda

¼ tsp salt

 

Crumble Topping Ingredients

113 g (½ cup) browned butter

150 g (1 cup) all purpose flour

⅔ cup light brown sugar

1 tbsp granulated sugar

½ tsp ground cinnamon

 

Apple Pie Filling Ingredients

4 apples, honey crisp or fuji preferred

1 tbsp unsalted butter

3 tbsp granulated sugar

¼ cup light brown sugar, lightly packed

1 tsp ground cinnamon

½ tsp pure vanilla extract

1 tbsp all purpose flour

1 tbsp cornstarch

¼ tsp salt


Directions

Begin with the apple pie filling. You will want to make this the day BEFORE you plan to bake the cookies. Peel, and core the apples, and then dice into small pieces. Melt butter in a deep saucepan on medium low heat, and add apples, light brown sugar, granulated sugar, cinnamon, vanilla and salt and mix ingredients until well combined. Bring mixture to a boil before placing on low heat. Allow to simmer for a few minutes to allow apples to soften. You only need to stir occasionally. Add flour and corn starch to apple mixture, and let simmer for a few minutes or until it has thickened. Remove from heat and let the mixture cool completely.

Next you will prepare the crumble topping. Combine flour, sugars, cinnamon in a bowl and mix well. Add melted butter to mixture and use a fork to mix. Some pieces may ‘clump’ together, so just use the fork to break up any large pieces. Set aside.

In a stand mixer fitted with a whisk attachment, cream browned butter and both sugars for about 2 minutes on medium speed. Scrape down bowl, add egg and mix on medium until just combined. Add egg yolk and repeat. Add vanilla and repeat. Add apple cider to mixture and mix on low until just combined.

In a separate bowl, combine flour, cinnamon, baking soda, and salt, and mix well. Add dry ingredients to wet ingredients and mix on low. Once most of the dry ingredients have been absorbed, turn mixer on medium speed and mix until all ingredients are just combined.

With the apple filling and crumble topping close by, take your 3 tbsp ice cream scoop and scoop out some of the dough. Empty ice cream scoop onto baking tray lined with parchment paper. Create a ‘well’ on the top of the cookie using the back of a teaspoon, or the base of your thumb. The ‘well’ only needs to be about ½” across and ½” deep. Scoop 1 teaspoon of the apple filling and place within the well of the cookie. Add 1 tablespoon of the crumble topping on top of the apple filling mixture.

Repeat until all the dough has been used. Refrigerate/freeze any excess apple filling or crumble topping. Place baking sheet in refrigerator for at least 2 hours, or up to 24 hours. You may also cover baking sheet in plastic wrap if you wish to freeze the cookies and bake another day. Keep cookies about 1” apart on baking sheet.

Preheat oven to 375 F. Place cookies directly from refrigerator or freezer into oven, and bake for 15 minutes or until you see the bottom edges lightly browned. Be careful when watching the cookie. The apple filling on top may present an underbaked cookie, but this can be deceiving. You want to look at the base of the cookie for light browning, and along the edges of the cookie that do not have the apple filling. If you remove from oven and it looks like it needs more time, just pop back into the oven for another 1 – 2 minutes, but monitor the cookies so you do not overbake them!

Remove from oven and place on wire rack to cool. The cookies are best enjoyed warm, and can be reheated in the microwave (reheat at 10 second intervals until reached desired temperature). Cookies should be refrigerated for up to 5 days, or freeze for a few months.

2 responses to “Apple Pie Crumble”


  1. These were DELICIOUS! Take the time to read through everything and follow the steps – very detailed and mine came out perfectly with a 2 hour chill time. I originally thought they may be cakey as they were baking but they were total opposite – a thick and chewy cookie base. The brown butter shouldn’t be skipped and the filling is just killer. Such a lovely cookie!

Tried the recipe? What did you think??

%d bloggers like this: