Apple Crumble Cookies
Apple Crumble Cookies. Imagine a crispy edged, chewy centred oatmeal cookie with the added flavour of a fragrantly spiced apple crumble. Just addictive.
Spouse came up with this idea for a cookie version of a classic fall dessert, Apple Crumble and they are utterly delicious!
There is also plenty of warm spice flavour added but you can cut back on the level of spices if you prefer.
We found that, like many cookies, these bake better at a larger, coffee house style size. So, double the recipe if you need more than a dozen at a time.
Once you taste the first one you might need a double batch because these are going to disappear fast.
If you like this recipe, be sure to check out out collection of Favourite After School Cookies!
These cookies are utterly delicious with the optional addition of pecans. Try other nuts that you like instead, like almonds, walnuts or hazelnuts.
The recipe can used dried fruits too so don't be afraid to experiment with other dried fruits like cherries or apricots. I'll bet cherry and hazelnut or almond would be particularly good together.
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Apple Crumble Cookies - imagine a crispy edged, chewy centered oatmeal cookie with the added flavor of a fragrantly spiced apple crumble; just addictively delicious.
Ingredients
- ½ cup butter
- 1 cup brown sugar firmly packed
- 1 tsp vanilla
- 1 egg
- ¾ cup + 2 tablespoon flour
- ¼ tsp ground ginger
- ½ tsp cinnamon
- ½ tsp freshly ground nutmeg
- ½ tsp baking soda
- Pinch salt
- 1 ½ cups large rolled oats
- ⅔ cup apple diced, small (dried apples can also be used)
- ½ cup chopped pecans optional
Instructions
- Cream the butter and brown sugar together well. Add egg and vanilla and beat until light and fluffy.
- Sift together the flour, ginger, cinnamon, nutmeg, baking soda and salt.
- Fold into the creamed mixture. When the dry ingredients are almost incorporated, add the rolled oats, apple and pecans.
- Chill the dough for for at least an hour or two. Form ¼ cup measures of dough into balls and place onto a parchment lined cookie sheet about 3 inches apart. Press down slightly to form thick disks.
- Bake at 350 degrees for about 15 minutes or until evenly golden brown throughout. Makes about one dozen large cookies.
Notes
Recipe Notes
TIPS for baking chewy cookies.- Baking times to get chewy cookie recipes just right, can vary by a couple of minutes depending on your oven and the type of metal pan being used. I find aluminum cookie sheets best as they do not burn so readily as darker metal pans. - Experiment with baking a few cookies at a time and get the timing and temperature perfect for your oven and baking pans.- Always chill your cookie dough. Warm dough will spread quickly on the pan and you'll have flat cookies.- Parchment paper is best for cookie sheets. Greasing a pan can increase the likelihood of burning the bottoms of cookies, particularly in ovens that run hot.- Chewy cookies tend to fall a little at the centers when they come out of the oven. This is perfectly normal and a cookie that is a minute under baked is always better than a cookie that is a minute over baked.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 211Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 36mgSodium 135mgCarbohydrates 25gFiber 2gSugar 16gProtein 3g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Going to try these ... would the measurement for the cloves and ginger be 1/2 tsp ??
Yes it is. I've made the correction. Thanks for catching that.
I made these yesterday but mine didn't look as good as yours!!! The flavour was AMAZING but my didn't flatten out like yours!! I will try again!!! That spice level is just so, I want to say "fallish" if there was such a word!!! 🙂
Hello Barry, Made up a batch of these cookies this morning using a freshly diced McIntosh apple.They are truly delicious and I give thanks to people like you who share their recipes and make my family believe that I am a great cook!Thanks for another winner!
I prefer crunchy to chewy centre so after reading the advice notes I decided not to cool the dough down and make cookies straight away. There turned out delicious! I have also added a spoonful peanut butter to the dough and put some chocolate buttons on some. Really amazing. Thanks to the choice spices they taste little bit like a ginger bread man
Have you frozen these cookies? I'll probably eat first the batch right away but if I double the recipe I'd want to save some for later
I have frozen them with good success.
Want to make small cookies. What you do suggest for changes: Thanks, love your recipes!
Just the baking time, I guess.
Hi there Barry,
Congrats on your new publication “Cookies”.I purchased several as Christmas gifts for friends to complete their collection of your first two. I realize the logistics of putting together a collection of so many cookie recipes. The job must be daunting in choosing the lucky ones. I must say so, though, I was surprised & disappointed that the icebox, snowball, & thumbprint cookie recipes were not included. To many, these are a staple at Christmastime. Anyways, the best of luck to you & a Very Merry Christmas.?
The question mark at the ending of my last sentence was a typo. Apologize.
I tried this and took some to work and everyone loved them. Thank you for a great cookie recipe. The flavor profile was incredible.
Super Delicious and I like the added pecan idea. Thanks a lot ..it's like a "strusel cookie" to me...all the good stuff on too if quick breads..like!